Ingredients

• FLOUR 100%
• Bread flour
• Tangjhon 6.8% 52g Dough 89.6%. 448g Total 500g
• HYDRATION 70%
• Whole milk
• Tangjhon 50%. 170g Dough 50% 170g Total 340g
• SALT 2%
• Kosher salt 7g
• YEAST 1%
• Active dry yeast 5g
• SUGAR 3%
• Granulated Sugar 16g
• FAT 19%
• Unsalted Butter 92g

Directions

• PREPARE THE TANGJHON
• 1. Whisk together the bread flour and milk in a small saucepan until there no lumps and the slurry is silky.
• 2. Place the pan over medium-low heat. Whisk constantly, until the slurry reaches the consistency of pudding. The whisk should leave streaks in the surface (this miraculously happens at about 150°F). Let cool slightly.
• PREPARE THE DOUGH
• 1. If your bread machine has a mix cycle, add the tangjhon to the bread pan of the machine, add in the rest of the milk, and set the mix cycle for 3 to 5 minutes. If you don’t have a mix cycle, whisk the milk into the tangjhon then add to the bread pan, along with the salt.
• 3. Lightly whisk the flour and sugar and gently add to the bread pan. Make a small indentation in the flour, and add the yeast. Set the machine for the dough cycle.
• 4. During the second knead, start adding the butter, a pat at a time, over the course of about three minutes. The dough will be a sticky, oily mess. You may have to help the dough incorporate the butter with a silicone spatula.
• 4. While the dough is completing its second rise, lightly oil a medium-large glass bowl, and fill a coffee mug with tap water (really!).
• 5. When the dough cycle has finished, turn the dough out onto a clean surface (no flour) and, with lightly oiled hands, gently form the dough into a smooth ball, place in the oiled bowl and cover with a clean, lint-free dish towel.
• 6. Heat the mug of water in the microwave (yes, the microwave) to boiling, 1 1/2 to 2 1/2 minutes, depending on your microwave’s power. Place the covered bowl in the microwave with mug of hot water. Let rise until doubled.
• SHAPE THE DOUGH, AND FINAL PROOF
• 1. Turn the dough out of the bowl onto a clean surface. Form it with your hands into a rough square about 9” by 9”.
• 2. Fold the dough into thirds from the long sides, business letter style. Then fold the in half again. Give it a bit of a karate chop down the center, then pinch the end and seams together. You should end up with a log about 12” long.
• 3. Pick the dough up in both hands and bring the ends under, like fat rainbow. Place the loaf, ends down, in a lightly greased 9” by 13” loaf pan. Lightly press on the dough.
• 4. Cover the pan and place it back in the microwave (leave mug of hot water in the microwave), and let it rise until nearly doubled, about 30 to 40 minutes. While the loaf is proofing, preheat the oven to 350°F.
• 5. Put the loaf in the oven and bake for 20 to 30 minutes. The crust should be golden brown, and the interior temperature should be between 200° and 210°F. Let the loaf rest in the pan for 10 minutes, then turn it out onto a rack and allow to cool at least another 20 minutes. You will be tempted, but the wait is necessary to allow the gluten to firm up.
• Store the loaf tightly wrapped with plastic wrap, or slice the loaf and freeze, thawing individual slices as you need them.

Photos