Black Sesame Sourdough Shokupan

Hello folks out there, how have you been? I'm glad I finally have time to let my mind flow and create a new recipe again! Past weeks or months had been a gruelling yet fulfilling journey for my home-based bakery. As promised, here’s the recipe. If you have questions, please slip a DM into my Instagram page. Thank you!

Ingredient (Makes 2 Loaves)

• Active Levain or Cold Sourdough Discard 400g

• Japanese Bread Flour (Masuda Canada100) 460g

• Water Roux 100g (using Yudane method, click HERE to learn more)

• Cold Fresh Milk 200g

• Sugar 70g

• Sea Salt 8g

• Unsalted Butter 60g (room temperature)

• Black Sesame Seed 40g

• Sesame Oil 2 Tsp

Method

• Prepare water roux (Yudane method), the ratio of flour and hot water = 1:1 or 50g flour and 50g hot water. In a container, pour hot water over the flour, mix well and store it in the fridge overnight or for at least 3 hours

• Prepare black sesame paste by toasting black sesame seed over the stove, until fragrant. Crush toasted sesame seed with pestle and mortar or any preferred grinding tool. Once the toasted sesame seeds are crushed, add sesame oil and continue pounding to your desired texture

• In a stand mixer, add active levain/sourdough discard, bread flour, water roux, sugar, salt, milk into the mixing bowl and knead until combined, approx. 2-3 minutes

• Add black sesame paste and butter, knead until windowpane, pause and stop along the way to scrap down the sides of the bowl, approx. 12-15 minutes

• Divide dough into 6 equal portions, shape it into a ball, cover with cloth and bench rest for 1 hour

Before Bench Rest

After Bench Rest for An Hour

• Lightly flour worktop, using a rolling pin, flatten the dough, fold top and bottom, flatten the dough again and roll it up

• Place the dough into a loaf tin (11cm x 19.5cm x 10.5cm) proof until it reaches 85% of the tin, approx. 3-4 hours (at room temp, 28-30°C)

• Preheat oven at 180°C for 15 minutes

• Bake at 180°C for 30 minutes (oven setting varies, please observe and adjust accordingly)

• Remove from tin and cool for at least 3 hours before slicing