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bakingwithginaBlack 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
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
