Sourdough Shokupan Bread Recipe by nunzdy
Cooking Instructions 24 hours (depen on the temperature) 1 Make a levain a night before. Mix all the levain ingredients in a jar, cover with fabric or else so the levain may still "breath" Leave 8-10 hours or until the levain double in size 2 After the levain gets double size, in a large bowl, mixed all ingredients except salt and butter. Add water gradually to prevent dough to slurry. Knead the dough until get the smooth surface. Then added salt and butter. 3 Continue knead until get the elastic dough Place in the jar, Leave it proofing for approximately 2-3 hours, depends on your temperature. The results may differ from one place to another.. till doubled in size 4 Shaping the dough into toast Roll the dough into square shape, fold the edge to the third inside. And fold another side upper the first fold. Its size will be one-third of the original shape 5 Roll the dough and place it in a 19x10x11 cm loaf pan. Let it rest until the top of the dough rises above the pan. Gently press it—if the dough slowly springs back but leaves a slight indentation, it's ready to bake. Wash the surface with white egg. Bake in the oven at 175°C until fully cooked. 6 Takeout from oven, wash the surface with butter till shiny Let it cool before slice them. Then ready to serve 1 Make a levain a night before. Mix all the levain ingredients in a jar, cover with fabric or else so the levain may still "breath" Leave 8-10 hours or until the levain double in size 1 Make a levain a night before. Mix all the levain ingredients in a jar, cover with fabric or else so the levain may still "breath" Leave 8-10 hours or until the levain double in size 2 After the levain gets double size, in a large bowl, mixed all ingredients except salt and butter. Add water gradually to prevent dough to slurry. Knead the dough until get the smooth surface. Then added salt and butter. 2 After the levain gets double size, in a large bowl, mixed all ingredients except salt and butter. Add water gradually to prevent dough to slurry. Knead the dough until get the smooth surface. Then added salt and butter. 3 Continue knead until get the elastic dough Place in the jar, Leave it proofing for approximately 2-3 hours, depends on your temperature. The results may differ from one place to another.. till doubled in size 3 Continue knead until get the elastic dough Place in the jar, Leave it proofing for approximately 2-3 hours, depends on your temperature. The results may differ from one place to another.. till doubled in size 4 Shaping the dough into toast Roll the dough into square shape, fold the edge to the third inside. And fold another side upper the first fold. Its size will be one-third of the original shape 4 Shaping the dough into toast Roll the dough into square shape, fold the edge to the third inside. And fold another side upper the first fold. Its size will be one-third of the original shape 5 Roll the dough and place it in a 19x10x11 cm loaf pan. Let it rest until the top of the dough rises above the pan. Gently press it—if the dough slowly springs back but leaves a slight indentation, it's ready to bake. Wash the surface with white egg. Bake in the oven at 175°C until fully cooked. 5 Roll the dough and place it in a 19x10x11 cm loaf pan. Let it rest until the top of the dough rises above the pan. Gently press it—if the dough slowly springs back but leaves a slight indentation, it's ready to bake. Wash the surface with white egg. Bake in the oven at 175°C until fully cooked. 6 Takeout from oven, wash the surface with butter till shiny Let it cool before slice them. Then ready to serve 6 Takeout from oven, wash the surface with butter till shiny Let it cool before slice them. Then ready to serve More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Easy Baked Chuck Roast Chicken and Sausage Gumbo Healthy Banana Muffins Less saucy chicken Parmesan Chicken Curry Easy Baked Chuck Roast Chicken and Sausage Gumbo Healthy Banana Muffins Less saucy chicken Parmesan Chicken Curry Jamie’s Fish Pie 🥐🥖Saffron Bread🥨🥯 Oats & Potato Tikki Beef Stir Fry Chicken Curry Peri Peri Shawarma Peri Peri Mayo Dip Matar cabbage quick bhaji Amla Chunda Paneer chilli dry Jamie’s Fish Pie 🥐🥖Saffron Bread🥨🥯 Oats & Potato Tikki Beef Stir Fry Chicken Curry Peri Peri Shawarma Peri Peri Mayo Dip Matar cabbage quick bhaji Amla Chunda Paneer chilli dry