Sourdough Shokupan | The Science and Recipe

Today, we're making a Japanese milk bread with tangzhong and sourdough. This is the sourdough shokupan of your dreams, delightfully soft with complex flavors that add a new twist to the classic bread. We cover all the intertwined science of using both tangzhong and sourdough, giving you everything you need to know to make this in one go. Watch the video for more!
References:
Shokupan
   • How to Make Perfect Japanese Milk Bre...  
   • The Science of a Japanese Milk Bread:...  
Sourdough
   • Sourdough Bread: The Science and Art ...  


#sourdough #shokupan #milkbread #tangzhong
Pan size: 21x11x12 cm3
Ingredients Weight (g) %

Total Flour 342.5 100.00%

Hydration 244.2 71.30%


Tangzhong

Rice Flour 15.0 4.38%

Bread Flour 65.0 18.98%

Boiling Water 115.0 33.58%


Levain

Bread Flour 50.0 14.60%

Water 50.0 14.60%

Starter 25.0 7.30%


Final Dough

Bread Flour 200.0 58.39%

Sugar (Sucrose) 20.0 5.84%

Milk 60.0 17.52%

Butter 25.0 7.30%


Salt 6.0 1.75%

Inst. Yeast ( ≈ 1/6 tsp) 0.5 0.5% (Optional)

Water 10.0 2.92%



Total Fat 22.6 6.60%

Milk Water Replacement 24.57%

Total Dough 641.5

Chapters
0:00 Intro
0:47 Recipe
1:12 Tangzhong/Yudane
5:04 Levain
9:12 Final Dough
16:14 Shaping
23:27 Baking