Matcha Milk Bread Recipe

and a live workshop this Thursday!

LIVE WORKSHOP THIS THURSDAY APRIL 24TH! We will be going over all things High Hydration Focaccia dough mixing. I will show you my tips for getting a very smooth, highly hydrated focaccia dough and how I prepare it for overnight fermentation. Live workshops are for paid subscribers.

We are taking the plunge and starting weekly live workshops every Thursday! Make sure to comment or message me with any specific recipes or questions you’d like to see.

My kitchen is full of several different doughs at all times, each serving a different purpose. One of the things I’m recipe testing for is a huge project that I’m working on that will be launching in the NYC/Tri-State area later this year. I won’t say too much about it right now, but it is indeed a great undertaking.

Additionally, I find myself baking from my book Pan y Dulce: The Latin American Baking Book more often than I thought I would - in part because once it published, it almost felt like I lost a part of me and I’m trying to reconnect with it. Considering the book has over 150 recipes, and the fact that I wrote every word in it, perhaps it is normal to feel the way that I do. In any case, I’ve been making LOTS of pan dulce.

By the way, all of this has gotten a lot easier for me to do at home thanks to my family over at Ooni. As you may know, I am a paid ambassador, however, if you’ve been following me for long enough (say, since 2018…) then you’ll know how obsessed I have been with the company from the start. The Halo Pro Spiral Mixer has made all my recipe testing and dough mixing exploits so very simple and fun. Get yours today if you have not (this is an affiliate link). If you’re a paid subscriber and you’re interested in a discount code, I’ve got a handful of them I’m willing to give out.

Now, i’ve also been working on a really fun recipe: Matcha Milkbread. My milk bread recipe is quite phenomenal, and it gets taken to the next level with the addition of Matcha in both the tangzhong and the final dough mix. Additionally, I like to make this one as a 100% sourdough bread for an even more complex flavor profile.

Note: it is preferred that you use what is called “culinary grade” matcha, however I have had success with literally any matcha powder.

RECIPE

Sourdough Preferment

100 grams all purpose flour

75 grams water

50 grams mature sourdough starter

2 grams matcha powder

10 grams sugar

Step 1: Combine the ingredients in a container and mix until a you get a shaggy mixture. It might feel slightly dry and thats ok. Cover with a lid and let rest for at least 6 hours.

Tangzhong

45 grams bread flour

8 grams matcha powder

140 grams water

Step 1: In a saucepan on the stove over medium heat, stir the bread flour, matcha, and water until a thick paste forms. Set aside until completely cool.

Final Dough Mix

650 grams All Purpose Flour

8 grams matcha powder

120 grams granulated sugar

200 grams sourdough preferment

100 grams whole eggs

240 grams whole milk

120 grams unsalted butter

10 grams salt

Step 1: In the bowl of a stand mixer with a dough hook attached, combine the sourdough pre-ferment, tangzhong, and all final dough mix ingredients except 70 grams of butter and the salt. Mix on low speed until all ingredients combine.

Step 2: Increase the speed on the mixer to medium. Once the dough starts to take on a firm pumpkin shape, add the remaining butter and the salt. Mix on medium speed until the dough is completely smooth, about 7-8 minutes.

Step 3: Place the dough in a container with a lid and allow to ferment for 4 hours at room temperature. Transfer to the fridge overnight, for at least 12 hours.

Step 4: After the cold fermentation, remove the dough from the fridge and let it come up to room temperature for about 2 hours. Then, divide the dough into 120 gram pieces if you are making buns, or 240 gram pieces if you are making a three section loaf in an 8 x 4 loaf pan.

Step 5: Round the buns and place on a parchment lined sheet tray. Allow to proof in a covered area so the dough doesn’t dry out for 2 hours (for example, your oven while it is turned OFF or inside of a large plastic bag).

Step 6: Preheat your oven to 375f (if you were proofing your dough in the cold, off oven, make sure to take your dough out before starting the preheat).

Step 7: Egg wash the dough and top liberally with sesame seeds if desired.

Step 8: Bake for 15 minutes, or until perfectly golden brown and shiny.