Sourdough shokupan. Today I want to share with you how to make “Shokupan” fluffy Japanese white bread. If you’re not familiar with ‘Shokupan’, it’s time to get well-acquainted. Because it’s a life-changing loaf of bread.
So what makes it so popular - and where Sourdough and wholewheat-loving bread snobs often sneer at white bread but shokupan is the king. Shokupan is the soft & fluffy authentic Japanese milk bread made by the Yudane method! I usually use LeSaffre Saf-Instant Yeast Gold for making shokupan Japanese milk bread. You can have Sourdough shokupan using 14 ingredients and 4 steps. Here is how you cook it.
Ingredients of Sourdough shokupan
- You need of Sweet Stiff Starter 90g bread flour.
- Prepare 30 g of brown sugar.
- You need 30 g of starter.
- You need 40 g of water.
- It’s of Tang zhong.
- You need 170 g of milk.
- Prepare 30 g of bread flour.
- It’s of Main dough.
- It’s 610 g of bread flour.
- Prepare 100 g of sugar.
- Prepare 12 g of salt.
- It’s 215 g of milk.
- It’s 2 of beaten eggs.
- It’s 114 g of butter.
Shokupan is also a great sandwich bread. The square shape is perfect for sandwiches either with or without the crust. Inspiring conversations from leaders and innovators throughout the sourdough community. Hear the personal stories behind the bakers, authors, growers, millers, artists, and other creative minds.
Sourdough shokupan instructions
- Starter left for 7 to 9 hours till 50% increase.
- 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.
- After second proof, deflate and shape into 3 rolled dough for loaf pan or shape into burger buns.
- 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.
At SHOKUPAN we’ve put a sourdough spin on the beloved Japanese white loaf so that you get all Shokupan means “eating bread” in Japanese. It is characterised as a light and fluffy sandwich bread. Shokupan is characterised by a moist, creamy interior and fragrant crust. pride in their shokupan as they do in their naturally leavened rustic loaves of Campagne, or their sourdough croissants. Japanese bakery Neko Neko Shokupan must definitely agree with that, since they figured they’d elevate simple After all, who can resist a home-made loaf of sourdough, focaccia or… cat-shaped. My love of shokupan toast is never ending.