Tangzhong Whole Wheat & Rye Bread

This tangzhong whole wheat and rye bread is soft, fluffy, and slightly sweet. It's perfect for toast, sandwiches, or on its own with a schmear of butter. 

To achieve the soft and fluffy texture, you add a roux of flour and water that you have cooked to 149 degrees F (64 degrees C) and then cooled, to the dough. This is called a tangzhong. 

Hokkaido Milk Bread Rolls

Hokkaido Milk Bread Rolls are super soft and fluffy Japanese-style dinner rolls. They are so ethereal in texture, and stay fresh and soft for days.

Hokkaido milk bread rolls, or Japanese milk buns, are made with a Tangzhong, a roux of flour and water cooked in a saucepan to 65 degrees C, or 149 degrees F.

Sourdough Pumpkin Milk Bread

This Sourdough Pumpkin Hokkaido Milk Bread is so soft and flavorful, and perfect for breakfast toast. 

It is the perfect bread for sandwiches and toast, and an excellent way to use up leftover pumpkin puree. The bread doesn't taste like pumpkin, but the puree adds a gorgeous color to the bread.

Sourdough Hokkaido Milk Bread with Tangzhong

This Sourdough Hokkaido Milk Bread with Tangzhong combines two of my favorite bread techniques, using sourdough starter to leaven bread, and using the Tangzhong method, which involves creating a roux of flour and water. This technique creates an incredibly soft bread. 

In addition, the use of sourdough, or levain, adds flavor to the bread. This is because the levain ferments over time, getting yeast from the environment. In a nutshell, the longer fermentation helps the dough develop a deeper flavor. The use of sourdough also lengthens the "life" of the bread.

Checkerboard Tangzhong Rolls

These Checkerboard Tangzhong Rolls are so soft and fluffy. When you separate them, the crumb just pulls apart into deliciously thin ethereal sheets of goodness.

Tangzhong you ask? It is a starter made of flour and water, and sometimes milk, that is cooked to exactly 149 degrees F (well maybe not exactly in my case), cooled, and added to the dough. The resulting bread is amazingly soft. It's the kind of bread that is so good with just salted butter.

Hokkaido Milk Bread using the Tangzhong Method

This Hokkaido Milk Bread using the Tangzhong Method is the softest fluffiest bread you will ever produce. It's very different than most of the artisan style breads that I usually make. 

This Hokkaido Milk Bread is reminiscent of Hawaiian bread, and it seems to stay fresh and soft for a long time. The oven spring is amazing.