Recipe by Sawako, Fait Beau Tokyo
Shokupan’s softness comes from a balance of fat, hydration, and patient gluten development. The dough starts simply but transforms as it’s kneaded, shifting from sticky to beautifully elastic. Folded, rolled, and baked snugly in the pan, the loaves pull apart with a thin, almost paper-like sheet that is a signature of this bread.
Shokupan
- Bake from Scratch swapped a 7¾x3¾-inch loaf pan for 18x9cm loaf pan; Bob’s Red Mill Bread Flour for Japanese bread flour; and heavy whipping cream for double cream.
- All ingredients should be room temperature.
- For windowpane test, lightly flour hands and pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If dough is ready, you’ll be able to stretch it until it’s thin and translucent like a windowpane. If dough tears, knead it for 1 minute more and test again.
- Let dough rise covered, in a greased bowl, in a warm draft-free place (75°F/24°C).
- Cover bread with foil during the final 10 to 15 minutes of baking to prevent excess browning if necessary.
Fait Beau Tokyo welcomes students from around the world. Classes are taught in English and Japanese, from beginner roll cakes to the coveted four-day Master Course. Follow her gentle, detail-driven baking on Instagram at @tokyobaking.
Source: https://www.bakefromscratch.com/category/recipes/bread/feed/
