Classic Milk Bread (Shokupan)

1. Mix all poolish ingredients (33g bread flour, 33g water, 0.5g instant yeast) and let it ferment for 3-4 hours at 80F.
2. Using a stand mixer with a dough hook and mixing bowl attached, add in all the bread ingredients (235g bread flour, 83g water, 38g whipping cream, 46g whole milk, 24g condensed milk, 3g instant yeast, 3g salt) plus the prepared poolish, except for the butter. Mix ingredients at medium speed for about 5 mins until a rough dough is formed. Add in softened butter and knead for about 20mins until dough stretches well and passes the window pane test. Cover and let it rise to double in size (about 1 hour in a warm area - 80F).
3. Once risen, punch the dough to let the air out. Divide the dough in 3 equal weights. Roll and shape the dough and place them in a 450g pullman loaf tin. Cover and let it rise until it almost reaches the lid. There should be a slight resistance when you slide the lid.
4. Preheat oven to 375F and bake for 30-35mins. Once baked, tap the loaf tin to release the hot air and remove bread from tin immediately. Let it cool completely before slicing.