The best bread you've never made (Japanese Milk Bread)
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- Опубліковано 13 чер 2024
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TABLE OF CONTENTS 📃
0:00 - The bread that changed everything for me
0:32 - Mixing the dough
1:36 - Kneading the dough
3:09 - Bulk Fermentation
3:39 - Dividing and Shaping
5:48 - Customizing Your Loaves
6:09 - Final Proof
6:20 - Baking + The Sandwich You Need in Your Life
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Okay. I'm an old granny, and of late, I've been baking my own "Tour Of Bread Recipes". Focaccio, sourdough, various flatbreads, whatever, they all have their place, and shokupan does too.
I was surprised to find that the place it has was my own back yard!
I live near Dallas, and this is almost EXACTLY LIKE the commercially made "Mrs. Baird's" bread from Texas. VERY soft (difficult to slice), and so very delicious. (DO NOT TEAR INTO IT UNTIL IT'S HAD AN HOUR TO COOL unless you plan to finish it quickly. DO NOT BAG IT UNTIL IT'S COLD, or it'll become gummy from the steam.)
I doubled my recipe, because why not? It's really excellent. I remember going on a plant tour in the original Dallas location when I was a child, and being given a steaming, fresh hunk with real butter at the end. Now, I can replicate that for MY grandchildren, and from scratch!
Your visuals are awesome!! I was fortunate to try this bread this past weekend. Honestly, it was probably the best bread that I have ever had!! Also, this might be your best video yet. Please keep them coming TRC!
OMG! That is the coolest looking bread! Thank you for sharing!
Keeping some bobs red mill vital what gluten powder in the pantry is a good idea because bread people ALWAYS have more all purpose flour than bread flour on hand. Add a few grams to boost your gluten percentage if you ran out of bread flour
This is just another amazing video. Love your channel and definitely see a lot of potential for your growth! your pan sauce video has completely changed how i work in the kitchen. would love more bread making basics (maybe one with no stand mixer??) 😃
Thanks, I'm glad you've found the videos helpful! If you're looking for bread recipes without a stand mixer, I'd recommend checking out my Absolute Easiest Sourdough (ua-cam.com/video/VQn6ibD5XKU/v-deo.html), or my pizza dough for a non-sourdough recipe (ua-cam.com/video/tqyxAjRgofI/v-deo.html).
This is super easy!
Great vid!
I had to knead by hand which took a while to say the least.
I added 4g of Dough improver to help.
The results were excellent.
Looks great! I thought shokupan was made with a yudane (roux paste) as well but looks like it works fine without! Definitely need to try this one. My wife is from Oki and would love to give a taste of home! 😊
218.333 C made me laugh, I don't think any oven can do such a specific temp. So I'd go with 220 C and that'll be good, but looks so delicious 🥰
NO!! it'll be ruined if you dont do exactly 218.3333333C lol
My fav recipe😊
This isn’t shokupan. You need to make a roux either tangzhong or yudane. You made a brioche with less eggs and butter.
Yudane and tangzhong do not have butter or oil, so they are not roux.
Try this recipe for 3 times already, everytime the bread is perfect! thank you. Do you mind making a video of whole wheat bread using the pullman loaf? 🙏
What loaf pan are you using? I just made it and it was way too much dough for a single loaf pan, never mind the lid would not have gone on at all after the rise. The bread however is awesome for sure. Just the measure is a bit off it seems.
Tip: I put a swatch of cabinet shelving (that rubberized stuff) under my mixer. When I make doughs that need the high speed, the mixer doesn't walk across the counter. I still stay closeby just in case, though.
Fantastic video. Did you use a fan forced/convection oven or not?
Thank you sir this recipe is amazing
Hi, can I also egg wash or spray with water the flat-topped shokupan? Thank you.
Do you mind sharing the brand of flour you use? Thanks!
I followed the recipe, my dough turned out very wet. I added some extra flour till it looked like yours without changing the amount of the other ingredients. The bread was so delicious.
I can't figure out how to find your chicken katsu method. The card you show when you mention it here is to the "using discard" video, I can't see it in your channel's contents list, and search on your site doesn't find "chicken" or "katsu" for me. I'm stumped! (This video is terrific.)
That looks great - but it also looks like a lot of work. I made this recipe but used a bread machine to do all the mixing, let the dough proof as one ball, rolled that one ball into a rectangle, rolled it and put it in a pullman to rise and bake.
Very tasty, very easy & nice looking, even thought it wasn’t formed from 3 separate rolls
At first glance looked like a brioche
that cinimon one looks very much like an austria reindling
Is this recipe for two pans? I just made one and it was way too much for a single small bread pan, especially if I wanted to put the lid one. Should I half the recipe or just use a larger pan without lid and hope there is enough to fill the pan?
That looks amazing. It might be out of my league to make but I might try it sometime. I do have a question you might help me with though. Many bread/roll recipes require whole milk. I haven't bought whole milk in 30 years, only 2%. I'm sure I'm not alone in that. Does it really make that much of a difference? Thanks and keep up the great videos!
It’s easier than it looks, you should try it!
But yeah I often use other types of milk as well, and it doesn’t seem to make a huge difference in my experience. In theory, using milk with a lower fat content should make the final bread slightly less soft and tender but I think that overall, the fat content in the milk is pretty negligible (at least when butter is included in the recipe as well). If you baked loaves with different types of milk and compared them side by side, you might be able to tell a difference but I don’t think it’s worth worrying about.
@@TheRegularChef Thank you for the reply!
A lot of milk bread recipes I've seen - but don't quote me, I might be thinking of tangzhong bread - use some dry milk powder to up the richness. If that doesn't mess up your desire to be low-fat, you might try adding that (you may have to tweak ratios of wet & dry, though, kind of a pain). Edit: so I found a "Japanese milk bread" recipe right off the bat that does use milk powder, but then farther along on the page, it also uses "tangzhong" (a kind of roux that enhances the bread texture, etc.). So maybe some people use milk bread and tangzhong terms interchangeably. Now I'm suitably confused, but I'd guess you wouldn't hurt anything using milk powder.
@@jvallasI make my Tangzhong - or Yudane, actually - scolded with boiling water, not actually cooked on stovetop - using water. For the balance of the water in the recipe I add milk powder to it.
Hello! I was wondering, can i use these dough measurements to bake in the mini 0.99LB Pullman loaf pan you linked in the description box instead of the rectangle one?
You probably just need to half the recipe, I just made it in the pan shown and it was way too much dough to even get the lid on.
@AuntamedWolf Thank you for your reply. I already figured out the measurements for my mini pan.
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Cold or hot milk
Great video. The music distracts from your excellent instruction.
I can’t find your chicken Katsu recipe…
Use milk wash instead that is what is in the bread itself
I've got taut balls
It doesn't need egg wash!!!! the traditional Japanese milk breads don't have!! It now why you'll like to teach recipes !!!
Wish the title had "needs a Standmixer" to avoid this heartbreak mid video
You can make it without a stand mixer! It’s a bit more work but it’s definitely possible.
why the jewish salt tho?
I use fine sea salt. Table salt had iodine in it and yeast and iodine don’t like each other.