Uploaded May 2026 | Updated September 2026, 3 weeks ago

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This is one of the best recipes on this channel. It was first released about three years ago, but as time goes by, our techniques evolve. We’ve edited the video to remove outdated recommendations and ensure everything is up to date.

#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). 0.8 | 0.2%

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 (optional)
(1/4 tsp) 0.8 | 0.2%

Total Fat 27.3 | 6.4%
Milk Water Replacement 24.8%
Total Dough ≈800.9