KNEVA Cultured Milk Bread Premix Original | 1 Pack / 3-Pack Bundle
KNEVA Cultured Milk Bread Premix Original | 1 Pack / 3-Pack Bundle
Choose your pack size: 1 × 286 g, or a 3-pack bundle (3 × 286 g; 858 g total).
Bake soft, milky shokupan or milk buns at home. Made with Japanese bread flour, full cream milk powder and freeze-dried milk kefir for a gently sweet, cultured flavour.
The 3-pack bundle contains three individually sealed packs for three separate bakes. Each pack makes one cube milk loaf (approximately 8 slices) OR one batch of milk buns.
No separate kefir culture to activate or feed. The ingredients are already blended into the premix. Slow fermentation is recommended for fuller flavour; a same-day method is also available.
YOU ADD - PER 286 g PACK
180 ml water (or weigh 180 g)
20 g softened butter
Milk powder is included; no extra milk is needed.
For a cube loaf, use a greased 1.5-1.6 L Pullman tin with lid. For buns, use a lined baking tray. Tin and baking tools are not included.
HOW TO BAKE
1. MIX & REST
Mix the whole pack with 180 ml water. Cover and rest for 30 minutes. A shaggy dough is normal.
2. ADD BUTTER & DEVELOP
Work in 20 g softened butter.
By hand: stretch and fold, resting between sets, until smoother and the butter is fully absorbed.
Mixer (recommended for a finer, pull-apart crumb): use a dough hook at your mixer's recommended speed. Knead until smooth and elastic; a rested piece should stretch into a thin, translucent film.
3. FIRST RISE & SHAPE
Keep covered until puffy and about 50-75% larger. The initial rest and folds are part of this rise.
Shape into a loaf and place in the greased tin, or divide into smooth buns on the tray.
4. FINAL PROOF
Overnight (recommended): cover and refrigerate for 12-24 hours. If still tight, allow more time at room temperature. Bake when well proofed.
Same-day: cover and proof at room temperature until puffy and visibly risen.
5. BAKE IN A PREHEATED OVEN
Cube loaf: 165 C, conventional top-and-bottom heat, 45 minutes. Keep the lid on throughout.
Domed loaf: 160 C, conventional top-and-bottom heat, 45 minutes, lid off.
Milk buns: 165 C for 40 minutes.
Remove loaf from tin and cool completely on a rack before slicing. Cool buns on a rack.
INGREDIENTS
Japanese bread flour, cane sugar, full cream milk powder, freeze-dried milk kefir, yudane powder (wheat flour), salt, yeast.
ALLERGENS: Contains wheat (gluten) and milk.
STORAGE: Keep sealed in a cool, dry place. Once opened, use the whole pack.
