Log of (mostly bread) baking experiments over time.

Japanese Milk Bread - I

Day: Thursday, May 30, 2024

Came out pretty fluffy in texture, and slightly sweet in taste! It was fun to make and went well both toasted and used to make french toast. Followed this recipe by Kwokspots: Japanese Milkbread Recipe (Hokaido) ↗ . Looking to make it more authentic as possible, so if you know a recipe, let me know!!

Backstory: I think this is known as Shokupan in Japan; I had this at an Asian bakery in Seattle and have been dying to recreate it since :D

Picture of tray of Japanese milk breadPicture of Japanese milk bread while baking

Foccacia - II

Day: Friday, May 17, 2024

Got very good aeration this time! Tried a higher hydration dough, and used lime zest, sundried tomatoes (added later), olives, and rosemary as toppings. Crust was nice, could've been crunchier. Baked it at 400 F for 20-25 minutes.

What I did this time: high hydration, let it rise for 18 hours, baked at a lower temperature to cook through evenly then blasted at higher temps at the end to crisp it up.

Backstory: Made this for the most special friends as a parting gift :). One of my closest friends had also come to visit and wanted him to try good bread with cheese.

Picture of tray of foccaccia breadPicture of side profile of foccaccia bread

Foccacia - I

Day: Monday, April 8, 2024

Baked at 425 F for 15 minutes, then at 450 F for 5 minutes, to try a crunchy crust. Well, I suffered from success because it was very crunchy, but almost unpleasantly so. It came out alright otherwise, except I didn't coat some of the toppings with enough olive oil so they burnt up. Overall though, felt it was nice for my first time.

What I did this time: First time trying foccacia, let it rise for ~12 hours, flash-heating it at the end for crisp crust.

Picture of focaccia doughPicture of tray of foccaccia bread