Shokupan
Ingredients (For 2 loaves of Shokupan)
[A]
Strong flour (100%) 600g
Sugar (6.7%) 40g
Salt (1.3%) 8g
Instant Dry Yeast (1.5%) 9g
[B]
Unsalted butter (5%) 30g
Water (68%) 408g
Total weight: 1095 g
★Divide the dough into four equal parts(about 273g), and use two of those parts for making one loaf of bread
Product
PF102W
Before preparing the dough, be sure to start preheating PF102W at 35℃.
If you are not sure how to use PF102W, please check our YouTube video first.
1. Combine the dough ingredients [A] and knead until the dough comes together.
Add unsalted butter [B] halfway through and mix thoroughly into the dough.
Recommended dough temperature after kneading is 26-28℃
2. Place the bowl into the PF102W and proof it at 35℃ for 50-60 minutes.
3. Take out the bowl from the proofer, punch down to degas.
Divide the dough into 4 pieces. (about 273g per piece) and fold the dough.
Gently roll the dough into rounds and place them seam-side down so the cut edges are not seen.
4. Cover the dough with a wet cloth and rest it for 15 minutes. (Bench rest time)
5. Press down the dough for degas firmly.
Stretch and smooth the surface of the dough, roll it into a ball and pinch the back side of the dough to close a seam.
Place the two pieces of dough into the mold with the seam side down.
6. Allow the dough to proof at 35℃ for 50-60 minutes until it extends about 1cm from the mold.
7. Preheat the oven to 200°C and bake at 180°C for 30-35 minutes.
Once baked, drop the pan from the top to give it a shock, then remove from the pan and let it cool.
*Temperature and time settings may vary depending on your oven, so please adjust accordingly.
8. Enjoy!
