Sourdough Shokupan
I posted this on the beehaw cooking sub, and then they de-federated…
A friend game me a sourdough starter, so I decided to make shokupan. It was a huge labor of love, and I’m not sure I’ll make it all the time because I started it before work (around 8:00 AM) and didn’t finish till 1:00 AM. It sure was delicious though (the smell was intoxicating), and had a great crumb that the pictures don’t entirely do justice. I’m not much of a baker, but I was happy with the results.
SWEET STIFF LEVAIN
- 25g Active Sourdough Starter (100% Hydration)
- 75g Bread Flour
- 34g Water
- 13g Sugar
Mix and leave 7-8 hours at room temp
MAIN DOUGH
- 230g Bread flour
- All of the sweet stiff levain
- 30g Sugar
- 4g Salt
- 1 Egg
- 45g Milk
- 50g Whipping cream
- 25g Unsalted Butter
Mix everything except for butter until smooth and fairly strong. Add butter and then knead till windowpane. Shape and proof for ~ 2 hours or until doubled.
Punch down. Divide into equal parts (thirds) and preshape. Rest 20 mins. Roll into shokupan rolls. Transfer to bread pan. Cover and proof to 80% (3-4 hours).
EGG WASH
- 1 Egg
- Dash of milk
Egg wash, then bake at 350F for 40 mins or until golden brown
