Sourdough Shokupan
By From Luxembourg With Loaf · Last edited May 21, 2026
Sourdough Shokupan
By From Luxembourg With Loaf · Last edited May 21, 2026
I've always wanted to bake shokupan bread. This Japanese milk bread, super soft and fluffy, is shown again and again on social networks. So it was time to develop my own. I used a tangzhong to get as much moisture into the dough as possible.
- Total weight
- 1,800g
- Yield
- 2units
- Unit weight
- 900g
- Hydration
- 82%
Ingredients
Tangzhong
440gSweet Stiff Starter
350gMain dough
1,800gProcess
Prepare Starter
5 minCombine all starter ingredients in a container. Mix thoroughly and ferment overnight at room temperature.
Prepare Tangzhong
5 minCombine water and flour in a pan over moderate heat. Stir continuously until thickened. Transfer to a glass container, cover with plastic wrap, and refrigerate overnight.
Initial Mix
Combine flour, milk, sweet stiff starter, and tangzhong in a mixer. Mix on slow speed for 10 minutes.
Dough Development
Add eggs, butter, and sugar. Increase to a higher speed and mix for 5 minutes. Incorporate salt and mix for an additional 1–2 minutes until the windowpane test is passed.
Bulk Fermentation
Transfer dough to a countertop for initial slap and folds, then place into a plastic container. After a 30-minute rest, perform 4 sets of coil folds, spaced 30 minutes apart, allowing the dough to rest between each set. Total fermentation time: 3–4 hours.
Dividing and Shaping
Divide the dough into 6 equal portions (approx. 270g each). Shape into rolls and place into a loaf pan.
Final Proof
Cover the pan and proof for 2–4 hours until the dough reaches the top of the loaf pan.
Glazing
Brush the tops of the loaves with the egg wash mixture (1 Egg yolk & Dash of milk).
Baking
250°C (482°F). Note: Consider reducing to 220°C/428°F for a thinner crust.
Insert loaves, add steam, and immediately reduce temperature to 180°C (356°F). Bake for 45 minutes.
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