Using the Japanese tangzhong method, it stays fresh for up to five days—perfect for busy families or anyone who loves homemade bread but doesn’t have enough people to eat it in one day.
Combine flour and milk in a small saucepan. Cook over low heat, whisking constantly, until it thickens into a paste. Let it cool.
Add all dough ingredients to a stand mixer, adding the cooled tangzhong last, about 5 minutes in.
Perform 3–4 sets of stretch and folds, resting for 30 minutes between each set. This strengthens the gluten.
Let the dough rise at room temperature until it increases by about 50% (6–8 hours). It should look puffy and airy.