Yesterday I tried out a new bread recipe, the highly acclaimed Hokkaido milk bread. This is the recipe I used; I chose it because it is meant for a bread machine. There is also a recipe for a wholemeal loaf, which is said to be so soft the bread can do yoga.
So could my bread do yoga? I suppose so... take a look:
The bread was really very soft, probably the softest I have ever made. But... it was a bit disappointing because it wasn't as fluffy as I expected. It was more holey (can you see that from the photo?), probably because of the addition of cake flour to the bread flour. I used yoghurt instead of whipping cream (the recipe said we could use yoghurt); I'm not sure how much that changed things, but somehow the loaf didn't have the lovely milk taste that I expected. It was just like white bread. And I didn't even substitute any of the ingredients... I even used both fresh milk and milk powder like the recipe asked for (I won't do that again! If I try it again I'll just use milk powder).
Another difference in the recipe is that it used the "sweet" cycle of the bread machine (my normal recipe used the "quick" cycle. It took 3 hours and 45 minutes versus the 2 hours of the "quick" cycle! Not really worth the extra time, if you look at the results. It was softer than my usual bread, but not by so much.
Now I'm not really sure whether I can get softer bread with the quick cycle just by substituting some ingredients in my normal bread with the ingredients from this Hokkaido loaf. Maybe I'll just try a substitution at a time.
Another thing is, the bottom of this loaf is clearly denser than the top. I really need to try baking my bread in a shallow pan in the oven... then maybe the bottom won't be so dense!
Till my next experiment...
So could my bread do yoga? I suppose so... take a look:
The bread was really very soft, probably the softest I have ever made. But... it was a bit disappointing because it wasn't as fluffy as I expected. It was more holey (can you see that from the photo?), probably because of the addition of cake flour to the bread flour. I used yoghurt instead of whipping cream (the recipe said we could use yoghurt); I'm not sure how much that changed things, but somehow the loaf didn't have the lovely milk taste that I expected. It was just like white bread. And I didn't even substitute any of the ingredients... I even used both fresh milk and milk powder like the recipe asked for (I won't do that again! If I try it again I'll just use milk powder).
Another difference in the recipe is that it used the "sweet" cycle of the bread machine (my normal recipe used the "quick" cycle. It took 3 hours and 45 minutes versus the 2 hours of the "quick" cycle! Not really worth the extra time, if you look at the results. It was softer than my usual bread, but not by so much.
Now I'm not really sure whether I can get softer bread with the quick cycle just by substituting some ingredients in my normal bread with the ingredients from this Hokkaido loaf. Maybe I'll just try a substitution at a time.
Another thing is, the bottom of this loaf is clearly denser than the top. I really need to try baking my bread in a shallow pan in the oven... then maybe the bottom won't be so dense!
Till my next experiment...
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