Sourdough milk bread shokupan

Read the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.

Whisk tangzhong flour and tangzhong milk in the saucepan. Heat gently, whisking, until thickened to a paste, about 65°C.

Cool the paste to room temperature before adding starter or egg.

Mix cooled tangzhong with the main-dough ingredients, keeping wash and finishing ingredients separate. Do not add dough butter yet.

Rest covered for 20 minutes.

Knead on low for 6–8 minutes until the dough begins stretching smoothly.

Add soft dough butter in small pieces and knead for 5–8 minutes until elastic and able to stretch into a thin translucent sheet. Keep dough below about 27°C; if greasy or warm, add a refrigerator pause before continuing.

Allow 5–9 hours in total from adding the starter, including mixing, rests and folds already completed. At 22–26°C use the dough rather than the clock: At 24–26°C aim for 60–75% growth, a rounded surface and an aerated feel. Enriched dough can be slower at 22°C. Keep covered and stop before collapse.

Divide into equal sections for the folded loaf and round gently. Cover.

Rest for 15 minutes.

Roll each section to about 10 × 18 cm, fold lengthways and coil. Arrange along the length of the prepared loaf tin and cover.

Allow 3–5 hours; the timer is an estimate. The highest point should reach about 1 cm above the rim, with airy dough and a slowly recovering finger press. Begin heating the oven near the end of proofing.

Heat the oven to 160°C fan.

Allow about 15 minutes of heating in total and check that the oven has reached 160°C fan.

Continue covered until ready. The highest point should reach about 1 cm above the rim, with airy dough and a slowly recovering finger press.

Mix and brush with the listed egg-and-milk wash.

Check the oven has reached the stated setting and carefully put in the prepared tray or tin.

Bake at 180°C conventional / 160°C fan for 30–40 minutes, until evenly golden and about 92–94°C in the dough. Cover loosely if browning before the centre is cooked.

Take the bake out of the oven and set it on a heatproof surface.

Leave in the tin for 10 minutes.

Move to a rack and brush with optional finishing butter if using.

Cool on a rack for 90 minutes before cutting.