Sourdough Shokupan

Soft, enriched Japanese-style sandwich bread made with a sweet stiff starter.

Servings: 2 loaves

Prep Time: 30 minutes

Cook Time: 30 minutes

Ingredients

Stiff sweet starter:
- 60g active starter [60g]
- 200g bread flour [200g]
- 80g water [80ml]
- 20g sugar [20g]
Main dough:
- All of the sweet stiff starter [1 batch]
- 450g bread flour [450g]
- 2 eggs (approx 100g total) [100g]
- 220g milk [220ml]
- 20g skimmed milk powder [20g]
- 80g sugar [80g]
- 8g salt [8g]
- 80g unsalted butter [80g]

Proof until the dough reaches at least 80% of the tin height before baking.
If proofing overnight, remove the dough from the fridge 30 minutes before baking.
Add the butter gradually in small cubes so the dough stays smooth and elastic.

Mix everything except the butter until the dough is well combined with slight gluten development.
Add the butter gradually in small cubes, then knead until the dough passes the windowpane test.
Proof until doubled; this can take a little over an hour.
Divide the dough into 6 equal portions, roll into smooth balls, cover, and rest for 15 minutes.
Shape the dough for shokupan loaves.
Place the dough in tins and proof overnight until it reaches at least 80% of the tin height.
Remove from the fridge 30 minutes before baking. If it has not reached 80%, continue proofing.
Bake at 180°C for 30 minutes.