SHOKUPAN

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.
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Shokupan Bread Japanese
Shokupan Bread Japanese

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.
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Course: Breakfast, Main Course, Side Dish, Snack
Cuisine: Japanese
Prep Time: 20 minutes
Cook Time: 25 minutes
primary proofing, secondary proofing, Autolyse: 2 hours 30 minutes
Total Time: 3 hours 15 minutes
Servings: 6 people
Author: Shubham Kulkarni
Cost: INR 65

Equipment

  • Convection oven
  • Measuring scale (optional)
  • A Stand mixer (optional)
  • Metal bowl
  • Loaf tin
  • Bench scraper

Ingredients

  • 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

YUDANE

  • 45 grams All purpose flour
  • 128 grams Water

Instructions

  • 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.

SHOKUPAN

  • 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.
Japanese Bread Recipe Shokupan

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