Shokupan
Yield: 2 loaves of bread
Ingredients
- Strong flour: (100%) 600 g
- Sugar: (6,7%) 40 g
- Salt: (1,3%) 8 g
- Instant dry yeast: (1,5%) 9 g
- Water: (68%) 408 g
[B]
- Unsalted butter: (5%) 30 g
Dough weight: 1095 g
Products:
PF102W
Instructions
1. Combine the ingredients of the dough [A] and knead until the dough forms. Add the unsalted butter [B] during kneading and mix well. The recommended temperature of the dough after kneading is 26-28°C (79-82°F).
2. Place the bowl in the proofer and let it proof at 35°C (95°F) for 50-60 minutes.
3. Remove the bowl from the proofer, degas the dough. Divide the dough into 4 pieces (about 273 g each) and fold the dough. Gently roll the dough into balls and place them seam-side down so the cut edges are not visible.
4. Cover the dough with a damp cloth and let it rest for 15 minutes on the work surface.
5. Press the dough to degas it firmly. Stretch and smooth the surface of the dough, roll it into a ball, and pinch the back side to close the seam. Place the two pieces of dough into the pan with the seam side down.
6. Let the dough rise at 35°C (95°F) for 50-60 minutes until it rises about 1 cm above the pan.
7. Preheat the oven to 200°C (392°F) and bake at 180°C (356°F) for 30-35 minutes. Once baked, drop the pan for thermal shock, then remove the bread from the pan and let it cool.
Temperature and time parameters may vary depending on your oven, so adjust accordingly.
