Shokupan - Bake It from Scratch

      Recipe by Sawako, Fait Beau Tokyo

      The softness of shokupan is achieved through a careful balance of fat, hydration, and gradual gluten development. The dough begins with a simple mixture but undergoes a transformation as it is kneaded, evolving from a sticky texture to a wonderfully elastic one. When folded, rolled, and snugly baked in the pan, the loaves separate with a delicate, almost paper-like sheet, which is a characteristic feature of this bread.

      **Ingredients:**

      - 250 grams bread flour

      - 20 grams sugar

      - 5 grams salt

      - 3 grams instant yeast

      - 85 grams water

      - 80 grams milk

      - 20 grams double cream

      - 15 grams butter

      Combine all the ingredients except for the butter in the bowl of a stand mixer fitted with a dough hook. Mix on low speed until the dough becomes strong and gluten is developed, which should take about 40 to 45 minutes. [The dough needs to pass the windowpane test; refer to Notes.] Incorporate the butter and continue kneading until fully mixed. Allow the dough to rise until it has doubled in size. Once risen, remove the dough and gently press the top to release any trapped gas. Divide the dough into two equal parts (approximately 218 grams each) and shape each into a ball. Cover them with a cloth and let them rest at room temperature for 15 minutes.

      Using a rolling pin, roll each ball of dough into a rectangle, roughly 23x13cm (9x5 inches). For each piece of dough, fold in both sides (about one-fourth of the width) towards the center, then roll it up from one end [see photos below]. Position the two rolled dough pieces into the loaf pan along the edges if preferred. Cover with plastic wrap and allow to proof at 35°C (95°F) for 45 to 60 minutes or until the dough rises to about 1.5cm (1/2 inch) below the top of the pan.

      Bake in a preheated oven at 200°C (390°F) for 30 minutes or until golden brown. After baking, remove the pan from the oven and firmly tap it on the table while still in the pan. This action helps release any steam trapped inside the bread, preventing it from shrinking once removed from the pan.

      **Recipe Testing Notes:**

      Bake from Scratch replaced a 7¾x3¾-inch loaf pan with an 18x9cm loaf pan; Bob’s Red Mill Bread Flour was used instead of Japanese bread flour; and heavy whipping cream was substituted for double cream.

      Ensure all ingredients are at room temperature.

      To perform the windowpane test, lightly flour your hands, pinch off a small piece of dough (do not tear it), and gently stretch it from the center. If the dough is ready, it should stretch thin and become translucent like a windowpane. If it tears, knead for an additional minute and test again.

      Let the covered dough rise in a greased bowl in a warm, draft-free environment (75°F/24°C).

      If necessary, cover the bread with foil during the last 10 to 15 minutes of baking to prevent over-browning.

      We’d love to hear your feedback!

      Fait Beau Tokyo invites students from across the globe. Classes are offered in English and Japanese, ranging from beginner roll cakes to the esteemed four-day Master Course. Follow her precise and gentle baking journey on Instagram at @tokyobaking.