Baking because it's spring

So I started today off by baking a loaf of sourdough pizza bread. I had such high hopes - it was going to contain everything that I love about pizza - a little schmear of sauce, tons of mozzarella cheese, subdried tomatoes, crumbled chorizo, green onions... and then reality hit and I didn't get to put it all together as I had hoped. When I popped it into the fridge a few hours ago, all it had was the sundried tomatoes and the cheese.

Sigh. It's ok though! I have a hunch that it is still going to be super yummy. But then after I sat down to relax, I found THIS recipe... and now I know exactly what I have to do tomorrow.

Soft Tangzhong Sourdough Matcha Milk Bread:

For the Tangzhong :

• 40g. Bread flour

• 200g. Water

Mix & cook under low heat until it thickens as a paste. Cover with cling film & chill.

For the stiff starter :

• 150g. Bread flour

• 70g. Water

• 40g. Active Starter

Mix & rest until triple

For the main dough :

• All the tangzhong

• All the stiff starter

• 420g. Bread flour

• 2 tbsp. Matcha powder

• 150g. Milk

• 50g. Egg

• 40g. Sugar

• 35g. Condensed milk

• 50g. Unsalted butter

• 9g. Salt

In a stand mixer (using the hook attachment), combine all of the ingredients (except butter) & knead until well combined. Add the butter (2 batches); knead until smooth & elastic (the dough temperature should be 23°c after kneading). Cover & rest 2 hours at room temp 28°c.

Divide into 4 equal portions & shape. Place into 2 Pullman pans size 20cm x 10 x 10 and do a final proof for 3 - 3.5 hours at room temperature 28°c (do the finger poke test). Brush with egg wash and bake in a preheated oven at 180°c for 28 minutes.

This loaf sounds too good not to try!

Sourced from Bim's Kitchen on Facebook