Chef John's Japanese-Style Milk Bread Stays Fresh Longer Than Other Loafs
As promised, this is how to make the truly amazing white bread seen in the recently posted Japanese Egg Salad video, and when I refer to this loaf as "amazing," I'm not just talking about the taste, texture, and appearance. I'm also referring to the simple "roux" starter we begin the recipe with, which might just revolutionize how we make bread from now on.
Yes, bold words to be sure, but when you see and feel what a difference this method makes, I think you'll agree.
Basically, what happens when we start the recipe with what's called the "Tanzhong method," the flour in the starter gelatinizes, which allows it to absorb and retain water. This apparently creates a better structure, which not only allows the loaf to rise higher but also produces bread that's moister and stays soft and fresh longer.
I just cut a piece off a loaf I baked a week ago, and it's still remarkably similar to the slices I enjoyed right after it was made. It almost seems too good to be true, and yet it is true. As impressive as this rich, slightly sweet, buttery loaf was, I can't wait to use this technique in other bread recipes to see what happens. Anyway, stay tuned for that, but in the meantime, I really hope you give this a try soon. Enjoy!
Get the recipe for Chef John's Milk Bread.
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