Easiest Way to Prepare Delicious Sourdough shokupan

Sourdough shokupan. I will call this Sourdough Shokupan. I don't know what it is, but there is something so comforting about those fluffy Japanese milk bread, aka Shokupan. Sourdough bread is made with a wild-fermented sourdough starter in combination with flour and liquid.

Sourdough shokupan Light and fluffy sourdough shokupan made in melbourne and delivered to your door. When buying a Shokupan, you're participating in supporting your local economy, we just want to thank you for this. I usually use LeSaffre Saf-Instant Yeast Gold for making shokupan Japanese milk bread. You can cook Sourdough shokupan using 14 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Sourdough shokupan

  1. Prepare of Sweet Stiff Starter 90g bread flour.
  2. You need 30 g of brown sugar.
  3. You need 30 g of starter.
  4. It’s 40 g of water.
  5. Prepare of Tang zhong.
  6. It’s 170 g of milk.
  7. You need 30 g of bread flour.
  8. You need of Main dough.
  9. Prepare 610 g of bread flour.
  10. Prepare 100 g of sugar.
  11. Prepare 12 g of salt.
  12. Prepare 215 g of milk.
  13. You need 2 of beaten eggs.
  14. Prepare 114 g of butter.

Tips for sourdough shokupan success: Sweet stiff levain: For all my enriched sourdough breads I prefer to use a stiff levain — this just means that there is a higher proportion of flour to water in the. If you're not familiar with 'Shokupan', it's time to get well-acquainted. Because it's a life-changing loaf of bread. Shokupan is the soft, fluffy white bread you've seen floating around Instagram and in your.

Sourdough shokupan instructions

  1. Starter left for 7 to 9 hours till 50% increase.
  2. Mix everything together except butter. Knead until a dough ball forms. Then add in butter and knead until window pane. Proof until double which may take 3 to 6 hours.
  3. After second proof, deflate and shape into 3 rolled dough for loaf pan or shape into burger buns.
  4. If loaf pan, Bake at 120 deg cold. Increase oven heat 10 deg every 10 mins until u reach 180. Bake at 180 for last 10 mins. Unmould after baking to reduce shrinkage. If bake as buns, bake at 180deg for 20 mins.

Shokupan is arguably the greatest bread with which to create a finger We're talking shokupan – or milk bread – the most sought-after soft carb since sourdough became a staple. Japanese milk bread is a big trend in Tokyo. Sourdough Milk Loaf (Shokupan) With Tangzhong. Shokupan is the soft & fluffy authentic Japanese milk bread made by the Yudane method! I usually use LeSaffre Saf-Instant Yeast Gold for making shokupan Japanese milk bread.

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