Soft Sourdough Shokupan - Japanese Milk Bread Twist
Shokupan is a super soft and fluffy Japanese milk bread that has taken the internet by storm. In this recipe, I use a tangzhong and a sweet stiff starter to create an incredibly moist and tender loaf. While I think the crust could have been thinner, the result was still amazing. Lowering the baking temperature next time might help with that. Let's dive into this twist on sourdough and Japanese milk bread!
| Ingredient | Weight | % |
|---|---|---|
| Flour | 220g | 100 |
| Water | 110g | 50 |
| Sugar | 30g | 14 |
| Sourdough Starter | 10g | 5 |
Sweet Stiff Starter
- Fermentation Time: Overnight at room temperature
Combine flour, water, sugar, and sourdough starter. Mix everything together and let it ferment overnight at room temperature.
| Ingredient | Weight | % |
|---|---|---|
| Flour | 40g | 100 |
| Water | 200g | 500 |
Tangzhong
- Refrigeration Time: Overnight in the fridge
Stir water and flour in a pan over moderate heat until it thickens. Transfer the mixture to a glass container, cover with plastic wrap, and refrigerate overnight.
| Ingredient | Weight | % |
|---|---|---|
| Flour | 600g | 100 |
| Milk | 180g | 30 |
| Sweet Stiff Starter | 370g | 62 |
| Tangzhong | 240g | 40 |
| Eggs | 2g | 0 |
| Butter | 60g | 10 |
| Sugar | 40g | 7 |
| Salt | 10g | 2 |
Main Dough
- Mixing Time: 10 minutes at slow speed, then 5 minutes at high speed
The next day, mix flour, milk, sweet stiff starter, and tangzhong in a mixer on slow speed for about 10 minutes. Then add eggs, butter, and sugar and mix for another 5 minutes at higher speed. Add the salt and continue mixing for 1-2 minutes until the window pane test passes.
Bulk Fermentation
- Fermentation Time: 3-4 hours with coil folds every 30 minutes
Transfer the dough to the counter and give it some slap and folds. Place the dough in a greased plastic container and perform a set of coil folds every 30 minutes, allowing it to rest in between.
Shaping
- Rest Time: After dividing, let the dough portions rest for 20 minutes
After the bulk fermentation, divide the dough into 6 portions of 270g each. Roll them up and place them into a loaf pan. Let the dough rest for 20 minutes before shaping.
Final Proof
- Proof Time: 2-4 hours at room temperature
Cover the loaf pan and let the dough ferment for 2-4 hours at room temperature until the dough reaches the top of the pan.
| Ingredient | Weight |
|---|---|
| Egg Yolk | 30g |
| Milk | 5g |
Baking
- Preheat Temperature: 250°C / 482°F, then reduce to 180°C / 356°F
- Baking Time: 45 minutes
Preheat the oven to 250°C / 482°F and add steam. Immediately reduce the temperature to 180°C / 356°F and bake for 45 minutes. For a thinner crust, try lowering the initial temperature to 220°C / 428°F next time. Apply an egg wash before baking for a glossy finish.
