Shokupan
I have done nothing but teleport bread for three days
SHOKUPAN (~5-6 HRS)
Roux - (Double Recipe for 2 Loaves):
- 125g water (250g water)
- 25g flour (50g flour)
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roux: in a warm pan, 125g water, 25g flour, cooking over medium heat, stirring constantly for about 3 minutes, until 150-175F
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cool the roux for 10 minutes+ off the heat (<110 degrees F so it doesn’t kill the yeast) while you measure out the rest of the ingredients
Dough - (Double Recipe for 2 Loaves):
- 400g flour (800g flour)
- 215g milk (430g milk)
- 30g sugar (60g sugar)
- 4g salt (8g salt)
- 8g instant yeast (16g instant yeast)
- 60g salted butter (120g salted butter)
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measure out 215g milk + 8g yeast into mixing bowl, let rest for 2 minutes.
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add 400g flour, then the roux, mix with dough hook at lowest speed until incorporated, then for another 3 minutes.
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add 30g sugar and 4g salt, mix on lowest speed for 5 minutes
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cut in cold butter, mix on lowest speed for 5 minutes
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fold it until it’s a nice tight ball and plop it into a bowl to rise for ~2 hours (doubled in size)
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load them into the (lightly greased) bread pans and let them rise for 90 minutes (until they’re almost touchin’ the lid)
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45 minutes into the previous step, start preheating the oven at 375 F
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bake: 40 minutes
“let bread rise in a warm place”
ok
