I wonder if we can coax Krusty into telling us what next Saturdays bake is, since he works along Henry. But shhhhhhh don’t tell Henry. We wouldn’t want to get Krusty in trouble. 🤣🤣🤣🤣🤣🤣🤣🤣

This is it. We're making Japanese Milk Bread today. If you've never worked with tangzhong before, today's the day you learn why this technique changes everything. We cook a small portion of flour and milk into a paste before it goes into the dough. That paste traps moisture and keeps this bread impossibly soft for days. It's the reason Japanese bakery bread feels like a cloud and your regular sandwich loaf doesn't. This dough is enriched: butter, eggs, milk, sugar. It's going to feel different from lean doughs. Softer. Stickier. Richer. Don't panic and don't add extra flour. Trust the process. The stand mixer does the heavy lifting here, and the dough will come together. 📱 Recipe Pantry Tip: At the top of every recipe page, look for the little chef's hat icon on the right side of the nav bar. Click it. That keeps your screen awake so you're not tapping your phone with floury elbows. The crescent moon next to it toggles dark mode if your kitchen is bright. 🔗 The Recipe: https://pantry.bakinggreatbread.com/recipes/japanese-milk-bread?variant=yeasted Before you start: - Take your butter, eggs, and milk out of the fridge NOW. Room temperature ingredients matter today. - Make your tangzhong first. It needs to cool before it goes into the dough. If you made it last night, even better. - Clear your counter. You'll need space for shaping. Post your questions, your progress photos, your tangzhong shots, your shaped loaves, your finished bread. Everything goes here so we can all learn from each other. I'm here all day, start to finish. Whether you're mixing right now or pulling your loaf out tonight, this thread stays open. Let's see those milk breads. 👇

Watch how 25g of bread flour and 75ml of milk become the secret to softer, fluffier loaves that stay fresh longer. Cook until it reaches 150°F (65°C) and you see those characteristic lines when you stir. This small step makes a big difference. https://youtube.com/shorts/V50tk6RfYN0

The ones who see the Saturday bake-along threads blowing up with 400 comments and think, "I'm not there yet." You belong here just as much as anyone. You don't need to understand baker's percentages to bake great bread. You don't need to know what autolyse means before your first loaf. You don't need to participate in every bake-along. Some of the best bakers I know started by just following a recipe exactly as written, not understanding why anything worked, and doing it again the next week. Understanding comes from repetition, not from studying. If you're quietly lurking and learning, that counts. If you tried something and it flopped and you didn't post it, that's fine too. Progress isn't always visible. What I'd love to hear from you: What's one thing you've been wanting to try but haven't yet? Drop it below. No judgment. Just conversation.

I used long fermentation + Poolish method Thanks @Henry Hunter for all support and providing detailed information