Shokupan 食パン
, about 5 h (incl. overnight yudane), Makes 1 loaf
Japanese milk bread made soft and springy with a scalded-flour yudane starter.
| prepMake yudane the night before | ||||||||
| prepGrease a bowl | ||||||||
| prepLightly spray a loaf tin | ||||||||
| prepPreheat oven to 365°F / 185°C | ||||||||
| 50 g bread flour (for the yudane) | Mix yudane, chill overnight | Add milk, sugar, butter, yeast, torn yudane | Add flour & salt, mix low | Knead on speed 5-6, 20 min | Rise 86°F / 30°C, 45-60 min | Divide in two, rest 20 min | Roll out, fold, roll up, tin | Rise 30 min, bake 365°F / 185°C, 25-30 min |
| 40 ml boiling water (above 194°F / 90°C) | ||||||||
| 150 ml milk, room temperature | ||||||||
| 15 g sugar | ||||||||
| 3 g dry instant yeast | ||||||||
| 10 g unsalted butter, room temperature | ||||||||
| 200 g bread flour (for the dough) | ||||||||
| 5 g salt | ||||||||
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