Sourdough Hokkaido Milk Loaf

Profile picture for user Anne-Marie B

No tangzhong in this method. I used my rye starter and also replaced 25% of the bread flour with wholewheat flour because I like a bit more texture. It cooled its heels in the fridge for nearly 2 days but rose beautifully and still produced a supersoft, light loaf. 

 

 

 

 

I love the addition of wholewheat flour. 100% white flour could produce a bread that is too fragile and airy for my taste so yours sounds perfect to me!

That is a beautiful bread.  Well done!