Uploaded June 2023 | Updated September 2026, 3 weeks ago
This video is, by popular demand, an updated version of our ultimate basic Asian bread recipe. Like the previous recipe, this one uses both poolish and Tangzhong or Yudane, but this time, we're making it with more Tangzhong using our new and improved way of making the gelatinized starch. We've also updated the percentage of ingredients to suit the science. The result is a perfectly soft and fluffy bread that is easy to shape and easier to finish off. Watch the video for more!
#bread #tangzhong #milkbread #poolish
Baking Pan 21x34x5 cm3
Ingredients Weight (g) | %
Total Flour 425.0 | 100.0%
Hydration 306.5 | 72.1%
Derivative
Tangzhong
Bread Flour 85.0 | 20.0%
Boiling Water 135.0 | 31.8%
Poolish
Bread Flour 100.0 | 23.5%
Water 100.0 | 23.5%
Instant Yeast
(1/4 tsp). 1.2 | 0.3%
Final Dough
Bread Flour 240.0 | 56.5%
Sugar 25.0 | 5.9%
Milk 76.0 | 17.9%
Butter 30.0 | 7.1%
Salt 7.5. | 1.8%
Instant Yeast
(1/4 tsp) 1.2 | 0.3%
Total Fat 27.3 | 6.4%
Milk Water Replacement 24.8%
Total Dough ≈800.9
Chapters:
0:00 Intro
0:30 Opening
2:20 Tangzhong
3:49 Poolish
5:38 Final Dough
9:43 Bulk Fermentation
10:34 Dividing
12:44 Pre-shaping I
13:51 Bench Rest
14:13 Pre-shaping II
16:53 Dish Lining
17:22 Shaping
20:25 Glazing
21:50 Baking
This video is, by popular demand, an updated version of our ultimate basic Asian bread recipe. Like the previous recipe, this one uses both poolish and Tangzhong or Yudane, but this time, we're making it with more Tangzhong using our new and improved way of making the gelatinized starch. We've also updated the percentage of ingredients to suit the science. The result is a perfectly soft and fluffy bread that is easy to shape and easier to finish off. Watch the video for more!
#bread #tangzhong #milkbread #poolish
Baking Pan 21x34x5 cm3
Ingredients Weight (g) | %
Total Flour 425.0 | 100.0%
Hydration 306.5 | 72.1%
Derivative
Tangzhong
Bread Flour 85.0 | 20.0%
Boiling Water 135.0 | 31.8%
Poolish
Bread Flour 100.0 | 23.5%
Water 100.0 | 23.5%
Instant Yeast
(1/4 tsp). 1.2 | 0.3%
Final Dough
Bread Flour 240.0 | 56.5%
Sugar 25.0 | 5.9%
Milk 76.0 | 17.9%
Butter 30.0 | 7.1%
Salt 7.5. | 1.8%
Instant Yeast
(1/4 tsp) 1.2 | 0.3%
Total Fat 27.3 | 6.4%
Milk Water Replacement 24.8%
Total Dough ≈800.9
Chapters:
0:00 Intro
0:30 Opening
2:20 Tangzhong
3:49 Poolish
5:38 Final Dough
9:43 Bulk Fermentation
10:34 Dividing
12:44 Pre-shaping I
13:51 Bench Rest
14:13 Pre-shaping II
16:53 Dish Lining
17:22 Shaping
20:25 Glazing
21:50 Baking
