Hour 20 Hokkaido Cloud Milk Bread 19oz (540g) 1 each

Hokkaido milk bread is everywhere. Ours differs in three ways.
First, not one drop of water. Every bit of moisture in the dough comes from fresh milk, cream, cultured butter and eggs, so the dairy flavor rises out of the crumb itself.
Second, we use Japanese Casarine flour and ferment the dough overnight for 24 hours. The time is what gives it that pillowy, fine crumb, and a depth of flavor an ordinary loaf never has.
Third, nothing added. No conditioners, no softeners.
It pulls apart in silky strands. You do not need to put anything on it. Eat it as it is.
Storage: Keeps 2 days at room temperature, 2 weeks frozen. Do not refrigerate. The fridge dries bread out and makes it firm.
About Hour 20: We are three mothers with ten children between us. Nothing goes on the shelf until our own kids fight over it. Everything is baked in our own licensed bakery on German MIWE ovens. Never outsourced, never from frozen dough. Our ingredient lists are clean enough for a third grader to read, with no dough conditioners, preservatives, softeners or artificial colors.