First time making a Japanese hokkaido milk loaf
As a very part time home baker that's got into it more during lockdown, like many, and due to no dried yeast anywhere, I have dabbled with sourdoughs etc.
However having read up on many posts I was fascinated by the Pullman pan and its history and the way it makes a loaf look. Then watched a video of a Japanese Hokkaido loaf being made and I had to have a go.
I must say I was so happy with the outcome, it was soft and pillowy (is that a word?), tasted great and looked just like I hoped it would.