Sourdough shokupan. Japanese bakery Neko Neko Shokupan must definitely agree with that, since they figured they'd elevate simple After all, who can resist a home-made loaf of sourdough, focaccia or… cat-shaped. Shokupan is also a great sandwich bread. The square shape is perfect for sandwiches either with or without the crust.

Sourdough shokupan At SHOKUPAN we've put a sourdough spin on the beloved Japanese white loaf so that you get all Shokupan means "eating bread" in Japanese. It is characterised as a light and fluffy sandwich bread. Japanese milk bread is a big trend in Tokyo. You can cook Sourdough shokupan using 14 ingredients and 4 steps. Here is how you cook that.

Ingredients of Sourdough shokupan

Prepare of Sweet Stiff Starter 90g bread flour.
Prepare 30 g of brown sugar.
It's 30 g of starter.
Prepare 40 g of water.
You need of Tang zhong.
It's 170 g of milk.
It's 30 g of bread flour.
You need of Main dough.
Prepare 610 g of bread flour.
You need 100 g of sugar.
You need 12 g of salt.
It's 215 g of milk.
You need 2 of beaten eggs.
It's 114 g of butter.

So what makes it so popular - and where Sourdough and wholewheat-loving bread snobs often sneer at white bread but shokupan is the king. 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 step by step

Starter left for 7 to 9 hours till 50% increase.
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.
After second proof, deflate and shape into 3 rolled dough for loaf pan or shape into burger buns.
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.

While shokupan is plain and unassuming, with none of the texture or intense flavors of sourdough, it makes the perfect neutral canvas, much like a plain bowl of rice. Just like how rice can have nuances. Shokupan is characterised by a moist, creamy interior and fragrant crust. pride in their shokupan as they do in their naturally leavened rustic loaves of Campagne, or their sourdough croissants. My love of shokupan toast is never ending. Probably because shokupan is SO DANG FLUFFY and so adding butter and jam is something childhood cartoon dreams are made of.