SHOKUPAN (Japanese bread)
Shokupan is a Japanese method of making bread. it has few other variations. this method creates incredibly soft loaf of bread. rich in taste and perfect for grilled-cheese sandwich or even a humble morning toast.Check out this recipe
SHOKUPAN (Japanese bread)
Shokupan is a Japanese method of making bread. it has few other variations. this method creates incredibly soft loaf of bread. rich in taste and perfect for grilled-cheese sandwich or even a humble morning toast.Print Pin Rate
Servings: 6 people
Cost: INR 65
- Convection oven
- Measuring scale (optional)
- A Stand mixer (optional)
- Metal bowl
- Loaf tin
- Bench scraper
- 174 grams Water
- 125 grams Whole milk
- 7 grams Active dry yeast
- 512 grams All purpose flour
- 7.5 grams Sea salt
- 25 grams Sugar
- 45 grams Softned Unsalted butter
- 45 grams All purpose flour
- 128 grams Water
- YUDANE.Mix 3 tbsp flour and 1 cup water with the help of whisk and make a paste. (nolumps)Add the mixture to the pan and cook untill it gets thickened and smooth.
- Mix warm milk and water (70c) with yeast, sugar and salt (use sea salt/ non-iodised salt).
- Let the above mixture bloom.
- Sieve the flour in a bowl. and add the milk and yeast mix and YUDANE to the bowl.
- Mix it well with the help of wooden/metal spoon.do not knead it at this moment. Cover it and keep it aside for 1 hour. (This process is called Autolyse. It relaxes the gluten and gives structure to the dough.)
- Now scrape the mixture on to the CLEAN work surface. The dough will be very STICKY.Do not lose hope. Add the softened butter and keep kneading until it becomes smooth.
- Working on a marble top helps. Do not add too much of extra flour. It will make it dense and not soft. Kneading takes at least 15-20 minutes. Keep working.
- Once the dough is smooth, oil a bowl which is double the size of the dough. Keep the dough covered in a warm place for 45 min or until doubled in size.
- Once its doubled, punch the dough and remove air (Don’t do this too much and be gentle).
- Now we need to shape the dough. Shaping the dough for a loaf is different than for a Bun or Pav. for a loaf we need to shape it as of we tightly roll the towel. for a bun, we need to form a ball.
- Add the dough to the loaf tin. and now it needs to proof for another 45 mins. doubled in size is a good indicator that the loaf is ready to be baked.
- Every oven behaves differently. I did my bread on 220C for 20 mins. You need to figure this out on your own as I don’t know how your oven behaves.
- Brush the bread with milk, I used saffron in milk.
- After baking, brush the bread with butter and cover it with a damp CLEAN cloth.
- Once cooled down a bit, take the bread out of the mould and cool it completely on a rack. Do not cut it while it's hot.