Sourdough Shokupan Bread | Make Perfectly Soft Japanese Milk Bread at Home

Learn how to bake ultra-soft and fluffy Sourdough Shokupan using a sweet levain. This Japanese milk bread combines the tangy flavor of sourdough with a pillowy texture, perfect for sandwiches or toast. Please subscribe:    / @sugariscooking   ******************************************************************** Sourdough Shokupan (Japanese Milk Bread) with Sweet Levain This recipe uses a sweet sourdough levain to give the bread a tangy, slightly sweet flavor and a soft, fluffy texture. It's a bit more advanced but totally worth it! Ingredients: For the Sweet Levain (Sourdough Starter): 25gr mature sourdough starter (fed with equal weights of flour and water) 75g bread flour 35g warm water 15g sugar (for a slight sweetness in the levain) For the Shokupan Dough: 230gr bread flour (about 2 cups) 45g whole milk (warm) / about 3 Tbsp 50gr heavy cream / about 3.5 Tbsp 1 egg 4g salt 1 tsp 25g unsalted butter (softened) / 2 Tbsp 30g sugar / 2 Tbsp 150g sweet levain (prepared earlier) Egg wash: 1 egg and 1 Tbsp milk Instructions: Step 1: Prepare the Sweet Levain Mix the levain: In a small bowl, combine the 25g sourdough starter with 75g bread flour, 35g warm water, and 1 Tbsp sugar. Ferment the levain: Let the levain ferment at room temperature for 4-6 hours or until it is bubbly, active, and has risen by about 1.5 times. If you prefer, you can prepare it the night before and let it sit at room temperature overnight. Step 2: Make the Shokupan Dough Combine dry ingredients: In a large mixing bowl, whisk together 230gr bread flour, 30g sugar, and 4g salt. Add wet ingredients: Create a well in the center of the dry ingredients, then add the 150g of sweet levain, 45g warm milk, 50 warm heavy cream and 1 egg. Mix until the dough just comes together. Knead the dough: Once the dough has formed, knead it for about 10-15 minutes until it’s smooth and elastic. You can do this by hand or with a stand mixer using the dough hook attachment. The dough should be soft but not sticky. If it’s too sticky, add a little more flour. Incorporate butter: Add 25gr softened butter in small increments and knead until the dough is fully smooth and elastic again. The dough should feel supple, slightly tacky but not sticky. Step 3: Bulk Fermentation First rise: Place the dough in a lightly oiled bowl and cover it with a damp cloth or plastic wrap. Allow it to rise for 1.5-2 hours at room temperature, or until it has doubled in size. You can also do an overnight fermentation in the fridge for a slower rise. Punch down: Once the dough has doubled in size, gently punch it down to release the air. Step 4: Shaping the Dough Divide and shape: Divide it into 3 equal portions. Roll each portion into a tight ball and let them rest for 20min Then roll each ball and shape into small logs, let them rest of 15 min Open each log to a roll Prepare the pan: Grease a 9x5-inch loaf pan, then place the three dough rolls side by side in the pan. Cover the pan with plastic and let the dough rise again for about 1-1.5 hours, until it has risen just above the edge of the pan. The dough should be soft, airy, and slightly domed. Step 5: Baking Preheat the oven: Preheat your oven to 350°F (175°C) about 30 minutes before baking. Egg wash: Brush the top of the dough with egg wash (1 egg and 1 Tbsp milk) for a glossy finish. Bake: Bake the loaf for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom. You can also check the internal temperature with a thermometer; it should be around 190°F (88°C) when fully cooked. Cool: Let the bread cool for about 10 minutes in the pan before transferring it to a wire rack to cool completely. Shokupan is best enjoyed slightly warm or toasted. Tips: Levain Maintenance: Make sure your sourdough starter is active before using it in the recipe. If you’re using a starter that’s been refrigerated, give it a couple of feedings to get it active again before using it. Hydration: If the dough feels a bit dry, you can add a little more water during kneading to achieve a slightly stickier consistency. Storage: Shokupan stays soft for several days if wrapped tightly. You can also slice it and freeze it for later use. Enjoy your soft, fluffy Japanese milk bread with a lovely hint of sweetness from the sourdough levain! ***************************************************************** #cooking #baking #bread #asmr #sourdoughbread #SourdoughShokupan #JapaneseMilkBread #SweetLevain