Sourdough Shokupan Bread

Name: Sourdough Shokupan Bread
Total time: 86400 s
Yield: 11 slices
Cuisine: American
Ingredients: 30 gr sourdough starter; 25 gr water; 10 gr granulated white sugar; 60 gr high protein fluor; 205 gr high protein fluor; 148 gr liquid consists of 20 gr liquid whipping cream+ cold milk; 10 gr milk powder; 42 gr granulated white sugar; 3 gr salt; 25 gr unsalted butter

nunzdy @nunzdy

Bandung

A dense yet moist type of bread,
With a slight tangy taste like sourdough,
Relatively simple to make.

#RealBreadWeek

A dense yet moist type of bread,
With a slight tangy taste like sourdough,
Relatively simple to make.

#RealBreadWeek

nunzdy @nunzdy

Bandung

A dense yet moist type of bread,
With a slight tangy taste like sourdough,
Relatively simple to make.

#RealBreadWeek

A dense yet moist type of bread,
With a slight tangy taste like sourdough,
Relatively simple to make.

Saved

Ingredients

24 hours (depen on the temperature)

11 slices

Levain
30 grsourdough starter
25 grwater
10 grgranulated white sugar
60 grhigh protein fluor
Bread Dough
205 grhigh protein fluor
148 grliquid consists of 20 gr liquid whipping cream+ cold milk
10 grmilk powder
42 grgranulated white sugar
3 grsalt
25 grunsalted butter

Saved

Steps

24 hours (depen on the temperature)

1

Make a levain a night before.
Mix all the levain ingredients in a jar, cover with fabric or else so the levain may still "breath"
Leave 8-10 hours or until the levain double in size
2

After the levain gets double size, in a large bowl, mixed all ingredients except salt and butter. Add water gradually to prevent dough to slurry.
Knead the dough until get the smooth surface.
Then added salt and butter.
3

Continue knead until get the elastic dough
Place in the jar,
Leave it proofing for approximately 2-3 hours, depends on your temperature. The results may differ from one place to another.. till doubled in size
4

Shaping the dough into toast
Roll the dough into square shape, fold the edge to the third inside. And fold another side upper the first fold. Its size will be one-third of the original shape
5

Roll the dough and place it in a 19x10x11 cm loaf pan.
Let it rest until the top of the dough rises above the pan.
Gently press it—if the dough slowly springs back but leaves a slight indentation, it's ready to bake.
Wash the surface with white egg.
Bake in the oven at 175°C until fully cooked.
6

Takeout from oven, wash the surface with butter till shiny
Let it cool before slice them.
Then ready to serve