Sourdough Shokupan with 20% Rye Flour | History, Recipe and Science

Today, we're making one of the best shokupan breads ever, using rye flour and some pretty unusual methods. A complex and rich delight, this bread uses sourdough as a leavening agent and makes for a very flexible base for any applications.
Even better yet, it's a bread with an interesting story to it, because we're also going into the story and science of rye. From how it started as a weed growing among other crops to the science of rye bread, we're covering all you need to know. Watch the video for more!

#sourdough #ryebread #shokupan #whitebread #Japanesebread #milkbread #multigrainbreads

Ingredients
Ingredients Weight (g) %
Total Flour 340
Total Hydration 240.94 70.9%

Tangzhong
Rye Flour 35 10.3%
Rice Flour 15 4.4%
Boiling Water 100 29.4%

Levain
Sourdough Starter 45 13.2%
All of the Tangzhong
Rye Flour 35 10.3%

Final Dough
Bread Flour 240 70.6%
Sugar 20 5.9%
Milk 60 17.6%
Butter 22 6.5%
Salt 6 1.8%
Water 70 20.6%

Total Fat 20.44 6.0%
Milk Water Replacement 24.9%
Total Dough 648

Chapters
0:00 Intro
0:20 One of the best Shokupan breads ever
1:03 Opening, History and Science
9:04 Ingredient List
10:50 Tangzhong/Yudane
12:09 Levain
14:38 Final Dough

References
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2. Németh, R., & Tömösközi, S. (2021). Rye: Current state and future trends in research and applications. Acta Alimentaria, 50(4), 620-640. https://doi.org/10.1556/066.2021.00162
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https://doi.org/10.3390/agronomy11122451
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8. Handbook on Sourdough Biotechnology, Gobbetti, Ganzle
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12. Meeus, Y., Janssen, F., Wouters, A.G.B. et al. Linear and Non-linear Rheology of Bread Doughs Made from Blends of Wheat (Triticum aestivum L.) and Rye (Secale cereale L.) Flour. Food Bioprocess Technol 13, 159–171 (2020). https://doi.org/10.1007/s11947-019-02...