Issy says: "This is my Shokupan (Japanese milk bread) made with Regeneratively Farmed Eight Grain Flour. Shockupan is a light and fluffy bread, using the Eight Grain helps keep this texture while giving it a bit more structure."
- Baker: Isobel Davies
- Social Handles: @issys_bread_and_stuff
- Prep Time: 1 hour + 8 hours proving
- Bake: 40 minutes
- Makes: 1 loaf
Regen Eight Grain Shokupan Loaf Method:
- Feed your sourdough starter as normal with your preferred flour. I often feed with 60g flour and 60g water. You are looking to get around 90g of active sourdough starter for this recipe.
- Add the flour and milk for the tangzhong to a small saucepan and cook on a medium heat while whisking. After 3-4 minutes, it should become a smooth, thick paste. Leave in a bowl to cool.
- Add the flour, milk, egg, active starter, salt, tangzhong and caster sugar to the bowl of a stand mixer and mix using a paddle until it’s combined. Then, using a dough hook, mix on low for 5-6 mins until a smooth dough has formed. Leave the dough to relax in the bowl for 10 mins and then come back and add the butter pieces one by one using the dough hook. The dough should be smooth and soft once all the butter is combined.
- Transfer to an oiled bowl and cover for 4 hours.
- During the 4 hours, the dough should be stretched and folded twice with at least a 30 minute interval. This is to strengthen the dough.
- After 4 hours, the dough can be shaped. Split your dough into 3 even parts and then shape them into rounds. Use the counter to create surface tension and then transfer into an oiled loaf tin. I use a Pullman tin. As you place the pieces, tuck them so that they fit in an even row.
- Cover the tin with cling film and leave at room temperature to rise for around 3 hours. Alternatively, this is where the dough can be put in a plastic bag and in the fridge overnight for a slow proof. If refrigerating overnight, your dough will need a few hours at room temperature in the morning to have a final rise before baking. Before baking, the dough should rise to fill the tin.
- Preheat your oven to 180 degrees Celsius.
- If using a Pullman tin, you can bake with the lid on. If you are baking in a tin with no lid, then you can do an egg wash (whole egg +milk) on the bread before it’s baked. The bread should go in the oven for 30-40 mins and should look golden brown on top when it’s done.
- Take your loaf out of the oven, tip it out onto a cooling rack and enjoy!
