Recipe by Sawako, Fait Beau Tokyo
Shokupan’s softness comes from a stability of fats, hydration, and affected person gluten growth. The dough begins merely however transforms because it’s kneaded, shifting from sticky to fantastically elastic. Folded, rolled, and baked snugly within the pan, the loaves pull aside with a skinny, nearly paper-like sheet that could be a signature of this bread.
Shokupan
- 250 grams bread flour
- 20 grams sugar
- 5 grams salt
- 3 grams prompt yeast
- 85 grams water
- 80 grams milk
- 20 grams double cream
- 15 grams butter
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Put all of the components besides the butter into the bowl of stand mixer with the dough hook attachment. Combine on low velocity till dough turns into sturdy and gluten has developed, 40 to 45 minutes. [Dough should pass the windowpane test; see Notes.]
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Add the butter and proceed kneading till properly mixed.
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Let it rise till doubled in dimension.
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Take away the dough and gently press the highest along with your hand to launch the fuel. Divide into 2 equal parts (about 218 grams every), and form every right into a ball. Cowl with a fabric and let relaxation at room temperature for quarter-hour.
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Roll out every dough ball with a rolling pin right into a rectangle, about 23x13cm (9×5 inches).
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For every dough ball, fold in each side (about one-fourth of the width) towards the middle, then roll it up from one finish [see photos below].
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Place the 2 rolled doughs into the loaf pan, positioning them alongside the perimeters if desired. Cowl with plastic wrap and proof at 35°C (95°F) for 45 to 60 minutes or till the dough rises to about 1.5cm (1/2 inch) beneath the highest of the pan.
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Bake in a preheated oven at 200°C (390°F) for half-hour or till golden brown. After baking, take the pan out of the oven and firmly faucet it on the desk whereas nonetheless within the pan. This helps launch the steam trapped contained in the bread, stopping it from shrinking whenever you take away it from the pan.
- Bake from Scratch swapped a 7¾x3¾-inch loaf pan for 18x9cm loaf pan; Bob’s Crimson Mill Bread Flour for Japanese bread flour; and heavy whipping cream for double cream.
- All components ought to be room temperature.
- For windowpane take a look at, evenly flour fingers and pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the middle. If dough is prepared, you’ll have the ability to stretch it till it’s skinny and translucent like a windowpane. If dough tears, knead it for 1 minute extra and take a look at once more.
- Let dough rise lined, in a greased bowl, in a heat draft-free place (75°F/24°C).
- Cowl bread with foil in the course of the last 10 to fifteen minutes of baking to stop extra browning if essential.
Fait Beau Tokyo welcomes college students from all over the world. Courses are taught in English and Japanese, from newbie roll truffles to the coveted four-day Grasp Course. Comply with her mild, detail-driven baking on Instagram at @tokyobaking.
