Pink Totoro Chigiri Pan Recipe

1. Prepare the Poolish: In a medium bowl, whisk together 300g bread flour, 300g cold water (5°C), and 1g instant yeast until well combined. Cover loosely with plastic wrap and refrigerate for 8-12 hours, or overnight. This makes more poolish than needed for one batch of bread. 2. Activate Yeast (Main Dough): In a small bowl, combine warm milk and granulated sugar. Sprinkle the remaining 3g instant yeast over the top and let sit for 5-10 minutes until foamy. 3. Combine Dough Ingredients: In a large mixing bowl, combine the remaining 150g bread flour and salt. Add 150g of the prepared cold poolish (reserve or discard the rest), the activated yeast mixture, and red food coloring (if using) to the dry ingredients. Mix until a shaggy dough forms. 4. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 10-15 minutes until smooth and elastic. Incorporate the softened butter gradually during the last few minutes of kneading until fully absorbed and the dough passes the windowpane test (can be stretched thin without tearing). 5. First Proofing: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 60-90 minutes, or until doubled in size. 6. Divide and Shape: Gently deflate the dough. Divide it into 12-16 equal pieces (around 30-40g each). Shape each piece into a smooth ball. For Totoro, use very small portions of dough for ears and gently press onto the main body. Arrange the shaped dough balls in a greased 8x8 inch (20x20 cm) baking pan, leaving small gaps for expansion. 7. Second Proofing: Cover loosely with plastic wrap and let rise for another 30-45 minutes, or until puffy. 8. Bake: Preheat your oven to 175°C (350°F). Bake for 20-25 minutes, or until the bread is lightly golden brown and cooked through. 9. Decorate (Optional): Once cooled, use melted dark chocolate (or an edible food marker) to draw Totoro's eyes, nose, and belly details. A toothpick can help with precision. 10. Serve: Enjoy your adorable Pink Totoro Chigiri Pan warm or at room temperature.