Japanese Soft White Buns (Hybrid Sourdough Discard)

bakewithpaws.com

MamaSue

subheading: Yudane Dough:

90g bread flour (I used Japan High Gluten Flour)

90g boiling water

subheading: Main Dough:

250g sourdough discard (cold) *

235g bread flour (I used Japan high gluten flour, 12% protein)

2.5g instant dry yeast

25g caster or brown sugar

1 ¼ tsp salt

120g full cream milk, cold (reserve 20g first, add in 1 tsp at a time if needed. I used 115g)*

18g butter, room temperature

subheading: Egg Wash (Optional):

1 egg 1 Tbsp water, whisked

subheading: Utensils:

Chefmade 11" Oblong Non-stick Pan (28.1 X 23.1 X 5.1 cm) /

9 inches square pan

I store my sourdough discard in the freezer to prevent it from turning runny and lose its gluten. I transfer it from freezer to refrigerator one night before baking. This way the discard will not be runny and will still have a lot of gluten strength when I use it.

Depends on your flour, because each flour absorbs liquid and hydrates differently. You may also add 1 teaspoon of milk at a time during kneading if the dough is too dry, when you see that the dough doesn't stick to the bottom at all. We want the dough to clear from the sides of the bowl with only a small part of the bottom sticking to the base of the mixer bowl. You should hear a slapping sound of the dough hitting the sides of the mixer bowl. Depends on your flour, because each flour absorbs liquid and hydrates differently. You may also add 1 teaspoon of milk at a time during kneading if the dough is too dry, when you see that the dough doesn't stick to the bottom at all. We want the dough to clear from the sides of the bowl with only a small part of the bottom sticking to the base of the mixer bowl. You should hear a slapping sound of the dough hitting the sides of the mixer bowl.

Directions at bakewithpaws.com

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