TOKYO | WASHOKU @ LIVING renewal in progress !!!

British Loaf | イギリスパン

No one knows why we call this loaf….’British Loaf’ – Igirisu Pan, in Japanese. The other naming for this bread is ‘Mountain Shape Loaf’ – Yamagata Pan….the loaf is nothing extraordinary, it’s just a plain sandwich loaf but nothing is more difficult than making a simple bread.

I like to make this bread with a combination of  dry yeast and natural yeast (Hoshino) which makes the loaf texture more moist and retains the moisture for couple of days for breakfast. I personally think – dry yeast tends to make the bread dry especially when the proof is fast and short. There is no wrong to the given textbook instructions of “let if proof for about 1~2 hours”, yet I prefer to let my breads expand “overnight, slow and easy” which has become my procedure in making any bread doughs of any type.






3 mountains peaks…that is why we call this ‘Mountain Shape’ bread – Yamagata Pan in Japanese.


Blending fruits, especially raisins and cranberries are my favorites. I think I added a little bit of dry mango into this one….. !




DSC_0003Before it goes into the oven…




British Loaf Recipe –

  • Bread Flour (100%) 350g
  • Skim Milk Powder (5%) 17.5g
  • Sugar (4%) 14g
  • Salt (2%) 7g
  • Dry Yeast (1%) 2.45g
  • Water (55%) 192g
  • Milk (20%) 70g
  • Butter (6%) 21g
  • (Optional) Natural Yeast/Hoshino (10%) 35g
  1. <MIX> Mix the bread flour, salt, sugar and skim milk powder. If you are using dry yeast, not required pre-fermentation, add the dry yeast at this point. If you are using fresh yeast, dissolve the fresh yeast into the water before use. (Note : Unless you are using a yeast specifically instructed without need for pre-fermentation, mix the dry yeast and let it dilute and ferment in warm water for about 15 minutes before use. )
  2. Combine the water and milk (natural yeast/hoshino) and pour into the flour and mix for 5 minutes.
  3. Once the dough surface becomes relatively smooth, add the (soft) butter and mix for an additional 5 minutes.
  4. <REST TIME/FLOOR TIME> Cover the dough with plastic to prevent it from drying and let it rest for 60 minutes in room temperature and punch the dough.
  5. <OVERNIGHT PROOF> (LOW TEMPERATURE FERMENTATION) Leave the dough in a plastic container at 4~6C for approx. 10〜24 hours.
  6. <RESTORING IT TO ROOM TEMPERATURE> Leave the dough to restore back to room temperature.
  7. <SHAPING> Dough size  200g/215g/200g
  • Flour the bread-board, removing the dough from the container using a dredge or cutting card, making sure your are not damaging the dough.
  • (Try to) Leave the dough in a rectangular shape and using a dredge or cutting card, divide the dough into three pieces, except for one piece 15g more than the rest of the two.
  • <BENCH TIME> Let the dough rest for approx. 10~20minutes. Prevent from the surface from drying.
  • <SHAPING> Using a rolling pin, stretch the dough to 17cm height x 13cm wide for the left/right dough. The middle dough to 16cm height x 12cm wide. Fold the 1/3 of the dough as in the diagram and roll the dough from the bottom with a light tension as you roll the dough. Close off the end seam with your fingers.

スクリーンショット 2015-06-05 11.03.32

  1. <FINAL PROOF > Place the dough at 29~30C/60min~90min.
  2. <BAKING> If you have a gas oven like I have, preset the oven to 230C inserting steam (hot water of 50cc) onto a plate of hot rock (like a steam sauna set up), bake at 230C/10minutes and an additional 190C/20minutes.

British Loaf Recipe – イギリスパン 1

  • 強力粉・・(100%)・・・・350g
  • スキムミルク・・(5%)・・17.5g
  • 砂糖・・・・・・(4%)・・14g
  • 塩・・・・・・・(2%)・・5g
  • ドライイースト・・(1%)・・・・45g
  • 水・・・・・・・・(55%)・・・・192g
  • ミルク・・・・・・(20%)・・・・70g
  • バター・・・・・・(6%)・・・・21g
  • (オプション) ホシノ天然酵母・・・・・・(10%)・・・・35g
  1. 【ミキシング】容器に粉類、塩、砂糖、ドライイーストを入れ、よく混ぜ合わせる。ドライイーストを使用する場合はここで加える。生イーストを使用する場合は水に溶かして使う。水、牛乳、ホシノを混ぜ合わせ全体にゆっくりと回し入れ、5分ほどミキシングする。
  2. 【ミキシング】生地の表面にツヤが出て来たら、こしをなくしたバターを入れ、 5分ほどミキシングする。
  3. 【常温発酵】1時間ばかり常温で発酵させる。一度、パンチをしてから冷蔵発酵する。
  4. 【冷蔵庫で一晩寝かせる】【ポワンタージュバック(低温長時間発酵)】
  5. 【冷蔵庫で一晩寝かせる後】生地を常温に戻す。
  6. 【分割】3つに切り分けますが、2つの生地は15gばかり少なくします。(例えば200g/215g/200g)
  7. 【ベンチタイム】
  8. 【成形】
    めん棒を使い両側の生地は上下17cm x 幅13cm、真ん中の生地は16cm x 幅12cmに伸ばし、左右両側から1/3中心に折り曲げる。(観音開きの様に)生地の厚みを手で軽く整え、今度は生地の下から軽い力をかけながら巻いていく。とじ目を閉じる。
  9. スクリーンショット 2015-06-05 11.03.32
  10. 【二次発酵】
  11. 【焼成】家庭用ガスオーブン(私)の場合は230℃に温めておき、50ccのお湯を石プレートに振りかけ、230℃で10分焼き、190℃で更に20分焼きます。 ※オーブンや生地の大きさによって焼き温度と時間は異なるため、焼き上がりはオーブン内をこまめにのぞき、目で見て確認する。
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