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Shokupan

Ingredients

Recipe

Making the Dough

  1. Weigh the ingredients and mix together. In a large bowl, combine the warm water, sugar, salt, and honey. Whisk in the instant yeast and let it sit in a warm place until a foamy surface forms. In the stand mixer bowl, whisk together the bread flour and dry milk powder. Pour the liquid mixture into the dry ingredients and combine with a spatula.
  2. Knead the dough with a stand mixer untild shiny, silky, soft, and smooth. Stir on Speed 2 until well combined, then increase to Speed 4 for 4 minutes until it’s a bit smoother. Mix in 25g of butter cubes on low speed, then increase again to Speed 4 for 4 minutes. Finally, knead at Speed 6 for 3 minutes while holding down your mixer. Check the dough’s elasticity with the windowpane test.
  3. Slam and fold the dough, then let it rise for 40 minutes. Pick up the dough ball, slam its smooth side onto a dusted work surface, and fold the dough in half. Slam the smooth side down again, but this time fold it in the opposite direction. Repeat three more times while alternating folding directions. Form the dough into a ball and place in a large greased bowl. Cover and let rise until it triples in size.
  4. Divide and shape the dough into rectangles. Invert the dough onto your work surface and gently press to deflate it. Form it into a ball with the smooth side up. Weigh and divide the dough into three equal pieces. Form them into taut balls, cover with a damp towel, and let rest for 15 minutes.
  5. Make the dough rolls and place in the pan. Form one ball into a flat rectangle with a rolling pin. Fold the rectangular dough in thirds lengthwise, then roll it up and pinch the edges to seal. Repeat with the remaining dough. Brushd thed shokupand mold with 10g of butter, place the rolls in it, and cover with plastic.
  6. Proof the dough and preheat the oven. Let the dough rise for about 1 hour until it’s 75–80% of the mold’s height for a flat-topped loaf or 85–90% for a round-topped loaf. When you have 30 minutes of proof time remaining, start preheating the oven to 425ºF (220ºC) with the rack set to a lower position.

Baking

  1. Lower the oven temperature and bake the bread. For flat-topped shokupan, reduce the temperature tod 410ºF (210ºC)d and bake for 25–30 minutes. For round-topped shokupan, lower tod 385ºF (195ºC)d and bake for 30 minutes.
  2. Cool the shokupan completely on a wire rack. Remove the shokupan mold from the oven and drop the pan firmly on the work surface once or twice. This allows the water vapors to escape. Remove the lid and unmold the bread onto a wire rack. Let it cool for 2–3 hours, then slice when completely cooled.

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