Shokupan (Japanese Milk Bread)

Yield

One loaf.

Ingredients

Yudane

• 25 g low-protein bread flour
• 80 mL milk

Bread

• 290 g low-protein bread flour
• 1 tsp dry instant yeast
• 25 g sugar
• 1 tsp salt
• 20 g butter
• 210 mL milk
• 105 g yudane (see above)

Steps

1. Prepare the yudane: In a pot, combine the flour and milk and heat the mixture to 175 ºF (80 ºC) while stirring. Cool completely.
2. Combine the flour, yeast, sugar, salt, and milk in a mixing bowl.
3. With a hook attachment, mix on low speed for 4 minutes, then medium speed for 4 minutes. The dough should have a smooth and elastic consistency.
4. Add the yudane and mix on low speed for 2 minutes.
5. the butter and mix on medium speed for 6-8 minutes.
6. Check the dough temperature. If the temperature is less than 82 ºF (28 ºC), mix on high speed for a few minutes until the dough reaches the desired temperature of 82-84 ºF (28-29 ºC).
7. Ferment the dough in a warm place (86 ºF/30 ºC) for 45 minutes.
8. Divide the dough in two pieces per loaf (~ 325g). De-gas and pre-shape into rounds. Cover the dough and rest at room temperature for 15 minutes.
9. Shape into cylinders. De-gas well while shaping.
10. Preheat oven to 375 ºF (190 ºC).
11. Place the shaped dough into oiled pans, and proof in a warm place for 40-60 minutes. The dough is ready to bake when the volume reaches 80% up the pan.
12. Place oiled lids on and bake in pre-heated oven for 30-35 minutes. Unmold soon after unloading from the oven.

Source

San Francisco Baking Institute, 2-Day Japanese Home Baking Course