/ck/ - Food & Cooking

>>20269931
I frequently make this which is essentially brioche bread as it contains milk, eggs and butter. Based on sourdough. It's a bit rich though for every day bread.

>>19663047
It's a very rich dough (butter, eggs, sugar, salt, tangzhong) and yeah the starter amount is smaller than normal. It should probably be even smaller now that I think about it. I just know that if I try to cold ferment it'll take over two days to reach maturity. Instead of over night.
By pure chance, I only used the starter that was remaining from the foccacia, which didn't have time to rise again. So that might work in my favor. It does get noticeably more sour than normal but the richness really does dampen it a lot.
I guess I could set a wake up clock in like 5 hours to put in the fridge and just return to bed but eh.

Pic related is how it usually turns out.

>>16942438
Well it's not a local kind but milk bread or "hokkaido bread" is a favorite as well. Incredibly soft with a thin crust. Gets 2x better when toasted as well.

>>16486781

This became a instant favorite among the family. Sadly it's baked on butter, sugar, egg and thick milk/cream so it's supremely more calory dense compared to my usual ~50% whole wheat/rye loaves of just Flour, Water, Sourdough, Salt.

Reposting most recent bread.