Recipe: Appetizing Sourdough shokupan

Sourdough shokupan. Light and fluffy sourdough shokupan made in melbourne and delivered to your door. One of our core values at Shokupan is transparency , we believe everyone should know how and where their. I will call this Sourdough Shokupan.

Shokupan is the soft, fluffy white bread you've seen floating around Instagram and in your. How to make quality sourdough bread at home. Easy to follow method with recipes to make batard, baton, sticks, fruit How to make professional quality sourdough for cafes and small artisan bakeries. You can cook Sourdough shokupan using 14 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Sourdough shokupan

Prepare of Sweet Stiff Starter 90g bread flour.
It's 30 g of brown sugar.
Prepare 30 g of starter.
It's 40 g of water.
Prepare of Tang zhong.
It's 170 g of milk.
It's 30 g of bread flour.
Prepare of Main dough.
It's 610 g of bread flour.
Prepare 100 g of sugar.
Prepare 12 g of salt.
Prepare 215 g of milk.
Prepare 2 of beaten eggs.
Prepare 114 g of butter.

Today I want to share with you how to make "Shokupan" fluffy Japanese white bread. For the full recipe, please refer to the link below. Shokupan is also a great sandwich bread. The square shape is perfect for sandwiches either with or without the crust.

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.

Japanese milk bread is a big trend in Tokyo. So what makes it so popular - and where Sourdough and wholewheat-loving bread snobs often sneer at white bread but shokupan is the king. This Sourdough Hokkaido Milk Bread with Tangzhong combines two of my favorite bread techniques, using sourdough starter to leaven bread, and using the Tangzhong method, which involves creating. While shokupan is plain and unassuming, with none of the texture or intense flavors of sourdough, it makes the perfect neutral canvas, much like a plain bowl of rice. Just like how rice can have nuances.