Sourdough Japanese Milk Bread | Making Shokupan Bread During Winter Months
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- Опубліковано 9 чер 2024
- I've always wanted to try making this Japanese Milk (Shokupan) bread in a sourdough version. Reason I wanted to make it with a sourdough is so I can happily digest it. I just love bread too much to give it up altogether!
One problem I kept coming across was making this bread during the winter months. We live in Ontario, Canada and our winters can be very cold at times and dry. Especially in our home where we live because we it's a concrete building with no insulation within the walls.
I struggled for a few years trying to figure out how to make this bread and finally came up with a recipe and method where I'm able to make this without having to wait on fermentation time and preventing any sour flavor from building up. Hope you enjoy this video and find it helpful :)
Skillshare Sourdough Starter Referral Link (Nadia's Skillshare Class):
skl.sh/3S89c44
Few links to the bread pan similar to the one used in the video:
www.amazon.ca/gp/product/B08T...
www.amazon.ca/Monfish-Pullman...
Recipe:
Stiff Starter (made night before):
75g levain
75g flour
25g water
13g sugar
Yudane (made night before and placed in fridge):
50g flour
50g hot water
Dough:
100g Yudane
all of Stiff Starter
milk 150g
210g AP flour
20g sugar
4g salt
25g unsalted butter (room temp.)
4-8 granules of instant yeast
Quick instructions:
- Mix all ingredients (except for butter) in a mixer and let it knead till incorporated and passes window pane test.
- Hint: once dough freely peels away from bowl, that's when you can do a successful window pane test. It doesn't need to be perfect. If it tears a bit that's ok. Just you want to sure it's actually building dough strength. Then add room temp. butter little at a time till it gets incorporated each time it's added.
- Knead till it passes window pane test. This time make sure that the window pane holds and doesn't tear easily.
- Note: make sure to oil your hands when checking and NOT water
Water will cause the dough to break when touching it
- Bring dough together into a neat ball. Place it in a lightly oiled bowl, cover with a damp cloth and put it in the oven with oven light on to let it rise (about 2 hours till double in size)
-Cut dough into 3 equal measured pieces (or two, it's up to you) and shape into a ball and let it rest (covered) for 15-30 mins, cover with damp cloth
- Make sure to oil the surface and your hands when working with the dough
- Roll out each ball into squarish shapes, then roll it up and rest for 15 mins, cover with damp cloth
- Grease the pan with unsalted butter and NOT oil
- Roll out each log into a long strip and then roll it up like a swiss roll and place it in bread pan
- Cover and let it proof in oven with oven light on till it fills the bread pan 80-90% in height (proof about 4-5hrs)
- Pre-heat oven properly at 356°F (180°C)
- make sure to brush on egg wash and sprinkle on some sesame seeds (seeds are optional) and bake for 35-40 mins
- Note: if you want a more square shaped loaf then bake with lid on.
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00:00 Intro
01:10 Is This Bread For You?
06:41 Instant Yeast
10:46 Oven Light
11:58 Dough Improver (Yudane)
19:38 Type Of Flour
22:41 Loaf Pan
24:11 Properly Kneaded Dough
26:09 Water vs. Oil
27:27 Minimizing Sour Flavor
29:27 Does It Freeze Well?
30:29 Final Thoughts
31:52 Japanese Milk Bread Recipe - Навчання та стиль
Such a detailed and thorough video for sourdough shokupan!!!
Had to share hoping it’ll perhaps be useful info to others. Thank you for watching!
Your video is really amazing.
Thank you! Glad you enjoyed it
good video, whats the piano song called at the start?
Very glad you enjoyed the video :) the song is Sylvan Echoes by Jacob LaVallee. I just did a quick search on Spotify and found it on there.
tysm@@NadiaandRob
Yummy yummy I love bread with my coffee and I am not picky of where it originates from. XD Thanks for your time and recipe.
Thank you for this comment! Enjoy your coffee and bread :)
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Hi Niloy, we’re glad you’re enjoying our videos and appreciate the feedback :)
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