not an easy dough to handle.. calculate the percentage of hydration and you know what i mean
面团不是很好使～算一算含水量就知道哈
ingredients (makes a 450g loaf)
poolish starter
50g bread flour
50g water
1g instant dry yeast
main dough
200g bread flour
28g caster sugar
3g salt
28g egg
68g whipping cream
65g milk
2g instant dry yeast
15g butter
食材（可做一条 450克吐司）
波兰酵头
面包粉 50克
水 50克
即溶干酵母 1克
主面团
面包粉 200克
绵白糖 28克
盐 3克
蛋液 28克
淡奶油 68克
牛奶 65克
即溶干酵母 2克
黄油 15克
Directions/做法
prepare poolish starter:
night before making bread, mix all poolish ingredients together
cover with cling wrap and chill for at least 20 hours
波兰酵头：
制做吐司前一天，事先制做酵头。酵头食材混合均匀
冷藏自少 20小时
on day of preparing toast:
mix poolish starter (no need to bring to room temperature) with all main dough ingredients
(except butter)
knead till everything is well incorporated
this is how my dough looks like after 10 mins. really sticky
add in butter and continue kneading
制做吐司：
酵头从冷藏库取出（无需回温）。将酵头和其它主面团食材（除黄油）混合
和面成团
揉了 10分钟。。哇噻。。真是粘个不行
加入黄油、继续搓揉
after kneading for 20 mins (gosh)
dough was still sticky
揉了 20分钟后。。我的那个天。。
还是粘
i took the dough out of my kitchenaid, sift about 1/2 tbsp flour on the dough
then lightly greased my palm
please refrain from adding more flour as it makes the loaf hard
我将面团从厨师器取出、筛上半大匙面粉
手掌抹上少许油
亲们请避免加入太多面粉～做出来的面包会偏硬哦
knead dough till it is silky and no longer sticky
did not take me too long. just 5 mins of hand kneading
面团揉至光滑、不粘手
搓揉时间不太耗时～手揉 5分钟吧
place it back into mixer and continue kneading for 10 mins
(i only use speed 1 and 2 for bread kneading)
there you go, done
proof till double in size
将面团放入容器、以厨师器搓揉 10分钟
（我从不用高速揉面。仅仅一档或二档）
完成
发酵至双倍大
divide dough into 3 equal portions and allow it to rest for 20 mins
面团分割成 3等份、静置 20分钟
roll dough out and fold sides into the middle
面团擀成长形、两侧往内折叠
roll dough up and seal seams well
面团卷起、封口捏紧
place into lightly greased pan and proof till it has reached 80% of the pan’s height
码入抹上油的烤盘内、发酵至 8分满
bake in 180 degrees C second lowest rack preheated oven for 30 mins
(i tented the loaf at 18th min of baking time)
送入预热至 180摄氏度倒数第二层烤箱烤 30分钟即可
（烘焙时间 18分钟后，我用锡纸盖上面包）
hi, may i know where to buy the poolish starter?
Hi, the poolish starter recipe is included above
Thank you for sharing love it!
亲亲网志新面貌好漂亮!!这面包真的太赞了！
Really love your every bread that you baked. So fluffy and soft like pillow! Check with you sweetie, I wanna buy a built in oven, and I’m looking at Brandt, Ariston and Bosch oven, which one is better with reasonable price and usage? Or what is your oven name ? Thank you in advance.
hi Felicia, built in oven sounds good. I don’t have experience with any of the above so will not be in a good position to comment. It will be best if you get the salesperson’s advice and tell him what you are looking for. In both my built in oven experiences, i tried both Siemens and Electrolux but both came with the apartment. They are ok and serve basic needs. But if you have a good budget, go for a more sophisticated one that has more functions and allow top and bottom temperature control.
Hi, is there any sequence to pour the main dough ingredient to the mixing bowl?
Hi, except butter which is added later, no particular sequence. My practice though is to whisk all dry ingredients, create a well, then pour in wet ingredients and knead
Will your polish starter raise to double size or more? I tried oncee but it stay the same amount after 2 days. Not sure do I have it done right.
Your starter is ready once it looks hole-ly and bubbly. Please also check expiry of your yeast as well
can we replace whip cream with yoghurt instead?
No, that will be changing the recipe. It isn’t Hokkaido bread anymore
Hi Victoria, can i use all purpose flour?i’m running out of bread flour ==”
No, please do not substitute
Hi Victoria, is it a must to hand knead the dough after 20mins of machine kneading after butter is added? Can I let the bread machine knead instead?
Thanks
Hi Lynn, yes your BM can handle the job. The reason I jot how I do it is because there are readers who use mixer and always feedback that dough is sticky. Just trying to document and let them know how best to handle the situation in such cases. However depending on your flour and climate as well, one may not encounter my situation so thorough kneading by machine is fine
hihi, is there any sequence to put the ingredients if i use bread machine?
Hi, I’m not familiar with BMs so apologies, I can’t comment much
Hi Vic, may I ask why you put the dough back into the machine to knead after you had hand knead the dough till it is silky and no longer sticky? Thanks
Purpose of hand kneading is because there are times when dough gets too sticky with machine kneading. It is more manageable with hand kneading. But from this, my dough as yet to reach window pane stage, that’s why I placed it back in machine to finish the course
Hi Victoria
I baked 2 breads side by side today : Killer Toast and Hokkaido Toast.
The winner is Hokkaido Toast – but only by a small margin… I used machine all the way and did not add any extra flour. The dough is very soft and no problem with using the machine. The bread is softer and moister than Killer Toast ( which I have baked many many times before today).
Thank you so much for this wonderful recipe.
Regards
What can we use to substitute whipping cream ?
For the poolish starter.,do you use warm water? Thanks
Can i use this recipe to make a bun ?
Most definitely. But please adjust baking time accordingly
Hi, I just bake it yesterday! It’s the best bread I ever bake! Thank you for the recipe.
Just wondering for the starter, understand that it needs to be chilled for at least 20 hours. Is there a maximum time before we must use the starter? Can we keep the starter in the fridge for 2-3 days or more?
Hi Victoria,
This bread looks amazing! Just wna check if I could substitute whipping cream with heavy cream and milk?
Hi Noelle u sure can but u need to adjust the amount of hydration needed due to the difference in consistency
Hi Victoria
Can I replace whipping cream with milk?
Hi Victoria
Can I replace whipping cream with milk that is 68 + 65ml milk ?
Hi hokkaido toast uses whipping cream but if u wanna omit it u can. I cannot advise how much hydration u need in total as all flour has different liquid absorption capability
Hi, thank you or the recipe. I’ve tried this and my family love the fluffy bread. Can I add more sugar to make it sweeter?
Most definitely 🙂
Hi
I tried the second time making this today coz my first attempt failed. Even though i ensure i followed through your recipe exactly, it still doesn’t rise much just like the first time. I thought maybe bec the weather is a little but chilly, i proofed it with a glass of hot boiling water. After 2 hours, itz nearing to 50% height of 450g pullman tin. The yeast is fine as it proofed well for the first time. It was always the second proofing that couldn’t go all the way to 80% height. What could have went wrong? I baked so many loaves with no problem reaching the desired height except this recipe. I judo don’t understand. Im gonna let it proof for another 1 hour. I hope it will not turn up dense and heavy like my first attempt. I thought i could have a soft and fluffy loaf just like many other recipes i tried. Any advice/help will be appreciated.
Hi apologies I reverted only now. Can you remember how it went ?