Recipe: Perfect Sourdough shokupan

Sourdough shokupan. Soft Sourdough White Bread (Sourdough Shokupan) This is a great combination of using sourdough and the Yudane method. I will call this Sourdough Shokupan. An advantage of using the Yudane method is that the bread stays fresh much longer.

One your dough is soft and extensible, you can expect a soft and. Sourdough Milk Loaf (Shokupan) With Tangzhong. The most ubiquitous type of bread in Japan is the white and pillowy square-shaped bread called shokupan, which simply means "eating bread." Made of white flour, yeast, milk or milk powder, butter, salt and sugar, shokupan is both loved and taken for granted by most. You can have Sourdough shokupan using 14 ingredients and 4 steps. Here is how you cook that.

Ingredients of Sourdough shokupan

1. It's of Sweet Stiff Starter 90g bread flour.
2. You need 30 g of brown sugar.
3. You need 30 g of starter.
4. Prepare 40 g of water.
5. You need of Tang zhong.
6. You need 170 g of milk.
7. It's 30 g of bread flour.
8. You need of Main dough.
9. Prepare 610 g of bread flour.
10. You need 100 g of sugar.
11. You need 12 g of salt.
12. Prepare 215 g of milk.
13. You need 2 of beaten eggs.
14. It's 114 g of butter.

What is shokupan or Japanese milk bread? Knead until a dough ball forms. Then add in butter and knead until window pane. Tangzhong, an Asian technique designed to enhance the softness of yeast bread and extend its shelf life, is being embraced by a small but growing number of bakers.

Sourdough shokupan instructions

1. Starter left for 7 to 9 hours till 50% increase.
2. Mix everything together except butter. Knead until a dough ball forms. Then add in butter and knead until window pane. Proof until double which may take 3 to 6 hours.
3. After second proof, deflate and shape into 3 rolled dough for loaf pan or shape into burger buns.
4. If loaf pan, Bake at 120 deg cold. Increase oven heat 10 deg every 10 mins until u reach 180. Bake at 180 for last 10 mins. Unmould after baking to reduce shrinkage. If bake as buns, bake at 180deg for 20 mins.

Over the past year we've covered the various uses of tangzhong in this blog. Yes, tangzhong is the key to softer sandwich loaves and dinner rolls with better freshness. Yes, it works with whole grains; and you can apply it to most. Shokupan is the soft & fluffy authentic Japanese milk bread made using the Yudane method! Whether you call it milk bread, pain de mie, or shokupan, this is the ultimate loaf.

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