Sourdough Shokupan (Japanese Milk Bread)

Makes 3 loaves, 12 slices each

prepFeed sourdough starter 12 hours before mixing (around 7–8 am); it should double with even bubbles

20 g / 20 g all-purpose flour (11.7% protein)

Cook tangzhong: flour + milk, stir until thick paste

Spread tangzhong on plate to cool

Knead tangzhong, egg & starter into dough, 20 min speed 2

Bulk fermentation: shape into ball, oil bowl, cover

Stretch & fold #1, rest 30 min

Stretch & fold #2, rest 30 min

Stretch & fold #3, refrigerate overnight

Remove from fridge, warm to room temp, rise 2 hr

Divide into 3 portions ~220 g, shape into balls, rest 10–15 min

Shape into logs, place in loaf pans

Proof in warm spot 6–8 hr until puffy & springs back slowly

Preheat oven to 400°F / 205°C, 30 min

Bake 400°F / 205°C 7 min, then 350°F / 180°C 20 min

Cool in pan until warm, then on rack until completely cool

100 g / 100 ml whole milk

60 g / 60 ml whole milk

Scald milk, sugar & butter; cool to 80–90°F / 27–32°C

Whisk flour & salt; mix into cooled milk base, rest 15–20 min

30 g / 30 g granulated sugar

57 g / 57 g unsalted butter, sliced thin

260 g / 260 g all-purpose flour (11.7% protein)

6 g / 6 g kosher salt

1 large egg, room temperature

100 g / 100 g sourdough starter (100% hydration)

Neutral oil for dough handling

1 large egg

Whisk egg wash, brush on dough

15 g / 15 ml water

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