Vegan Shokupan
By From Luxembourg With Loaf · Last edited Oct 11, 2026
Vegan Shokupan
By From Luxembourg With Loaf · Last edited Oct 11, 2026
Forked from Sourdough ShokupanSourdough Shokupan by @from-luxembourg-with-loaf
Can you actually make shokupan vegan? I’ve been wondering about this for ages and now I’ve found the answer. Yes! And it’s actually really good! I’ve whipped up this vegan version using oat milk and oat cream, and I have to say, it’s brilliant! It’s one of the few loaves I’ve made with yeast, but thanks to the tangzhong, the bread still keeps well!
- Total weight
- 1,527.3g
- Yield
- 2units
- Unit weight
- 764g
- Hydration
- 51%
Ingredients
Tangzhong
240gPoolish
200.3gProcess
Prepare Poolish
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 all ingredients besides the salt in a mixer. Mix on slow speed for 10 minutes.
Dough Development
Add the salt. 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 top of the loaf with some oat cream.
Baking
Spray with water after baking for a softer crust and a lovely glossy finish.
220°C
Insert loaves, add steam, and immediately reduce temperature to 180°C. Bake for 55 minutes.
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