Updated: Sep 13
I’m sure most of you know Japanese Milk Bread Loaf, Shokupan. It has a soft, pillowy, and fluffy texture which was well-loved by us.
I finally managed to simplified the methods after been through numerous trials and errors, so I hope you will find this recipe easy to follow. The ingredients for making this delicious bread are only bread flour, water, milk, sugar, salt, and butter. With added water roux (Yudane method), the bread will stay soft and moist for a longer time than ordinary bread loaf.
So, let’s start creating this simple hearty bread for your family. If you have questions, please comment below or slip a DM into my Instagram page!
Active Levain or Cold Sourdough Discard 200g
Japanese Bread Flour 230g
Water Roux 50g (using Yudane method, click HERE to learn more)
Cold Fresh Milk 100g
Sea Salt 4g
Unsalted Butter 40g (room temperature)
Prepare water roux (Yudane method), the ratio of flour and hot water = 1:1 or 25g flour and 25g 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
In a stand mixer, add active levain/sourdough discard, bread flour, water roux, sugar, salt, milk into the mixing bowl except for butter and knead until combined, approx. 2-3 minutes
Add butter, knead until windowpane, pause and stop along the way to scrap down the sides of the bowl, approx. 12-15 minutes
Cover with cloth and proof for 1-2 hours
Punch down the dough to deflate the air, divide accordingly, roll into a ball, and bench rest for 20 minutes
Shape and proof until it reaches 85% of the tin (11cm x 19.5cm x 10.5cm), approx 2-3 hours (at room temp, 28-30°C)
Preheat oven at 175°C for 15 minutes
Bake at 175°C for 30 minutes (oven setting varies, please observe and adjust accordingly)
Remove from tin and cool for at least 3 hours before slicing
Masuda Canada100 is used as Japanese Bread Flour (Protein 13.2%), the product can be found at our shop, simply click "Order Form" to find out