Eric Kayser's Japanese sandwich bread recipe

The Japanese version of sandwich bread, with the addition of fresh cream for an even lighter and smoother crumb. Close your eyes, and here you are in Shibuya thanks to Eric Kayser!

The sandwich bread is one of the great classics of the French bakery. As toast for breakfast or as the base for your croque-monsieurs or club sandwiches, it's the bread that goes with all your meals.

Eric Kayser presents the version he offers in his bakeries: a Japanese variation, even more moist and light.

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Recipe for Eric Kayser's Japanese sandwich bread

Ingredients:
500g white flour type 65.
240g of water.
80g of natural leaven.
10g of milk powder.
60g sugar.
20g of heavy cream.
40g of butter.
20g of yeast.
And 10g of salt.
1 egg for the gilding.

Utensils:
A mixer.
Two moulds.
A thermometer.
A horn.
A pastry cutter.
Brush, small bowl and fork for gilding.

Time:
Kneading: about 10 minutes
1st push: 1 hour
2nd push: 1h30 to 2 hours
Baking: 25 minutes at 230°C

Preparation:

Start by adding the tempered water to the bowl of the mixer. Add, in order: the yeast, the flour and the milk powder. You can then add the salt and the sugar so that they are not in contact with the yeast. And finally, your natural leaven.

Start your mixer on 1st speed for 3 to 4 minutes until the ingredients are well mixed. Then, accelerate a little in second speed so that the dough sets well.

Then add the butter. Once all your ingredients are well mixed, switch back to 1st speed.

Then add the cream just until it is well incorporated. If you want to make variations (turmeric, dried fruits or pistachio paste, etc...) it is at this time that you will have to integrate these new ingredients. Just a few seconds in the mixer in 1st gear.

Just before the end of the kneading, throw some flour in the bottom of the bowl to recover your dough more easily. Stop your mixer and place your dough on your floured work surface. Shape it slightly into a ball and place it in your mixing bowl. Cover with a cloth. Let it rise for 1 hour.

Put your dough back on your floured work surface. And cut it in four equal parts.

Form four nice round balls.

Lightly grease your molds with butter or oil. And put a ball at each end of the two moulds.

Cover with a cloth. And let them grow for 1h30 - 2 hours.

Beat your whole egg with a fork. And gild the bread with a brush.

Bake at 230°C for 25 minutes.

For the recipe in video, it happens below!