Hokkaido Bread


Working Method

  • Mix all ingredients until gluten is fully developed.
  • Bulk Fermentation for 30 minutes
  • Cut dough into 60g each or depending on desired weight.
  • Proofing time of 60 to 90 minutes.
  • Bake at 180 C for 12 to 15 minutes.

  • Insert filling of choice inside dough. 
  • You have the option to use cheese as filling or as topping.

Toppings / Decors
  • Brush with Sunset Glaze before baking.
  • Brush with Harmony Classic Neutre after baking.

About this recipe

Complexity level: