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16h • Saturday Bake Along
Before We Bake Saturday, Let's Talk Shaping and Scaling 🍞 🍞
This is the step most people rush. And it's the one that determines whether your Japanese Milk Bread looks like it came out of a bakery or like something went sideways. So before we bake together this weekend, I want to make sure everyone is set up and confident.
I put together a short video covering everything you need to know. Watch it before Saturday.
Here's what we cover:
The Sharpie method for precision dividing, the three-piece shaping technique, how to degas properly, seam placement, and why snug rolls in the pan matter more than most people realize.
We also cover pan options because I've been getting a lot of questions about this.
Standard 9x5 Loaf Pan: Use the recipe as written. Three rolls, proof until one inch above the rim. This gives you the classic domed top with three humps. In Japan they call this Yama style, which means mountain.
Pullman Pan with Lid On: Fill it 65 percent full before proofing. Proof until the dough just touches the lid. Bake with the lid on and remove it for the last five to ten minutes if you want some color. This gives you the perfectly square Kaku style loaf, ideal for sandwiches and toast.
Pullman Pan with Lid Off: Same setup, lid stays off the whole time. You get straight sides with a domed top. The best of both styles.
The universal rule for any pan: Fill it 60 to 65 percent full before proofing and let the dough do the rest.
Scaling quick reference: 8x4 pan → scale to 0.85x, about 535g of dough 9x5 pan → use recipe as written, about 630g of dough 13x4 Pullman → scale to 1.5x, about 945g of dough
Each piece should weigh right around 190g at the default scaling. Weigh your bowl ahead of time, write the weight on the bottom with a Sharpie, and you'll know your exact dough weight every single time.
The full recipe is right here: 👉 https://pantry.bakinggreatbread.com/recipes/japanese-milk-bread?variant=yeasted
Watch the video, get your ingredients together, and I'll see you Saturday. Drop your pan question in the comments below if you've got one and let's get everyone sorted before the weekend.
Let's bake. 🍞 Questions?
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Before We Bake Saturday, Let's Talk Shaping and Scaling 🍞 🍞
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