Hi Michael! Thanks for reaching out. There is no need to increase the hydration of the Japanese Milk Bread recipe. If you take into consideration the moisture content added by the egg and the butter, that brings the hydration for this recipe right up around 75%. Eggs are about 74% moisture, so one egg would add 37 grams of additional liquid. Butter is right around 16% moisture, so you'll get another 9 grams of moisture from that. Add that to the other liquid amounts and you will have a delicious, properly hydrated milk bread in no time!

• Reply