Bread, Shokupan - ecnivo/Recipes GitHub Wiki

By America's Test Kitchen https://www.americastestkitchen.com/recipes/14709-shokupan-japanese-white-bread

Makes 1 loaf in a normal loaf pan

Ingredients

Yudane:

  • 88g flour
  • 88g boiling water (weigh the boiling water to account for steam losses)

Remainder of dough:

  • 225g milk
  • 4g yeast
  • 312g flour (additional)
  • 19g sugar
  • 7g salt
  • 21g butter

Steps

  1. Make yudane: mix boiling water and flour. Form a rough but uniform dough.
  2. Wait for yudane to cool.
  3. Add milk and yudane to stand mixer bowl, stir; it should tear into 1-in pieces (either with the dough hook or spatula) (it'll be lumpy, that's okay).
  4. Add flour and yeast. Mix on low speed 1-2 mins, until flour is moistened (no dry bits remaining).
  5. Let stand for 15 minutes to hydrate. Go line some loaf pans or something.
  6. Add sugar and salt, mix for 10 minutes, scraping down the bowl edges.
  7. With running mixer, add butter.
  8. Mix another 5-10 minutes until dough is cohesive and a ball.
  9. Bulk rise in the bowl 1h to 1h+30m, or until doubled in volume.
  10. Divide dough into 4 portions. Form dough balls: first, roll into 7-in square, removing air bubbles; then, fold into thirds; then, roll it out; then, roll it up. Place seam-side-down. (see "Gallery" below)
  11. Place the four dough cylinders into the loaf pan, swirly ends to the side
  12. Second rise: 1h to 1h+30m, until 1/2-in from the top of loaf pan (or, if using open-topped pans, to the edge of the pan)
  13. Preheat oven to 375F while dough is proofing.
  14. Bake at 375F for 30-35 minutes (or 20 minutes if open-topped); internal temp should be 195-200F.
  15. Optional: if open-topped, brush with milk immediately out of the oven to prevent tops from drying out too much.
  16. Let cool on a wire rack for 3h, then slice.

Gallery

Folding technique image