shokupan mountain loaf
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My take on Shokupan

A lovely fluffy white loaf, which is one of the staple Japanese bread that you can find at any grocery store.
Shokupan comes in 2 types of shape, one is square, and the other comes in the rounded top like a mountain, it is called Yamashoku. Yama means mountain.
Mountain shape Shokupan is lighter in texture. Perfect for toast.

My take on Shokupan

Recipe by Donna
Servings

4

servings
Prep time

3

minutes
Cooking time

40

minutes

This is a fluffy and soft white loaf, that is nice to eat sliced or toasted. I used a deep loaf tin to bake the shokupan in, so I got the mountain shape. I reckon this bread can be eaten anytime.

Ingredients

  • 625 grams /22oz bread flour

  • 30 grams/3 Tbsp sugar

  • 12 grams/2 1/2 tsp salt

  • 8 grams /2 tsp active dry yeast

  • 35 grams/3 tbsp unsalted butter, room temperature

Directions

  • Put all the dry ingredients into a stand mixer bowl. While the mixer is running, add in the water in slow and steady stream. It is a good idea to scrape down the side. Knead for 10 minutes or until the gluten develops. When you stretch the dough, if it stretches very thin, it’s OK to proceed.
  • Add room temperature butter. Knead for another 2-3 minutes until the dough comes back together.
  • Grease the bowl with a couple of veg oil or oil spray. Shape your dough into a ball and put into bowl, cover with cling wrap. Let it rise in a warm place for 30 to 45 minutes.
  • After 30 minutes , the dough should of risen a little. Punch the dough to activate the yeast. Fold the edges of the dough into the center and shape into a ball again. What this does is it releases the gas and takes fresh air into the dough and activate the yeast even more.
  • Let it rise for 30 to 40 minutes until double in size.
  • If you poke the dough with a dusted finger and it doesn’t spring back, it is proofed enough. Take out the dough and put onto a floured surface and divide it into 3 balls. I weighed the dough to allow me to get the same amount of dough.
  • Shape into a ball, cover with the cling wrap to prevent drying out. Let the relax for 15 minutes. This is called bench time or bench rest. Bench rest makes it easier to shape into a final shape.
  • After 15 minutes, take out the rested dough, shape into a ball. Roll out the dough and fold from top to bottom. Roll it up while stretching the surface. Pinch to seal the end.
  • Put it into greased mold side by side.
  • Cover with cling wrap and let it rise in a warm place for 45 to 50 minutes or until it rises half an inch below the edge.
  • Preheat oven to 190C/400F. Cover the loaves with tin foil if the bread browns to quickly. Once baked, take bread out of the tin and put on a wire rack to cool completely. Leave the loaf overnight and cut the next day.shokupan mountain loaf

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