Sourdough Shokupan (Japanese Milk Bread)
A Japanese-style bread with an incredibly thin, aromatic crust and super-soft interior. Perfect for sandwiches, toast, and pizza toast (yes, pizza toast). This naturally leavened bread has very subtle sour notes with a buttery finish and is as delicious as it is golden in color.
- Prep time
- 8 hr
- Cook time
- 30 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
- 34 g high-protein white flour (King Arthur Baking Bread Flour)
- 7 g superfine sugar
- 34 g water
- 13 g ripe sourdough starter, 100% hydration
- 31 g high-protein white flour
- 122 g whole milk
- 241 g high-protein white flour
- 79 g whole milk
- 50 g egg (about one medium)
- 49 g unsalted butter, at room temperature
- 15 g superfine sugar
- 6 g salt
- 87 g ripe levain
- If not using the Pullman pan lid, one whole egg and splash of whole milk for egg wash
Instructions
- 1
(9:00 p.m.)In a medium jar mix together the Levain ingredients. Cover the jar and keep it at a warm temperature overnight.
- 2
(8:00 a.m. the next day)In a medium saucepan, add the flour and milk. Turn the heat to medium-low and cook, whisking continuously, until the mixture thickens and becomes like a paste, about 3-4 minutes. Let cool before mixing with other ingredients.
- 3
(9:00 am)
- 4
(9:30 a.m. to 1:30 p.m.)
- 5
(1:30 p.m.)Grease a 9 x 4 x 4 Pullman pan with neutral oil. Using a bench scraper in your dominant hand and other hand wet, divide the dough into three pieces, each weighing 200 grams (you will have a tiny bit of scrap leftover). Then, shape each piece into a very taut round. As you shape each piece, place it into the Pullman pan, tucking it in tight so each subsequent piece fits. Cover the pan with a reusable plastic bag and seal.
- 6
(1:45 p.m. to 5:15 p.m.)Let the dough proof at warm temperature for about 3 1/2 hours until the dough rises just to the rim of the Pullman pan.
- 7
(5:15 p.m.)Preheat your oven to 350°F (175°C). Slide the lid of the Pullman pan on and bake for 45 minutes. Then, take the pan out of the oven and carefully remove the lid. The crust should be a light golden brown and have an internal temperature of around 200°F (93°C). If the temperature is lower, slide the cover back on and return the pan to the oven to bake for 5 minutes longer, and check again. Once baked, remove the pan from the oven, uncover, and let the loaf rest in the pan for 10 minutes. Then, turn the loaf out to a wire rack to cool completely (I prefer to let the loaf cool overnight).