Description
Shokupan is the classic enriched Japanese milk bread, made with the Tangzhong process, gelatinising the starches to give a soft and tender crumb. And, in a first for Bread by Neil, is not a sourdough loaf, instead it’s a yeasted loaf with a long overnight bulk prove.
I had a long internal battle over whether to go down the yeasted route for this loaf, but there really is no other way to reproduce this traditional Japanese loaf that is the foundation of their ‘Sando’ culture. The long proof means that this is still a million miles away from a standard supermarket yeasted loaf, the 24 hour process develops the flavour and pre-digests the gluten to give many of the taste and dietary benefits of standard sourdough.
Use this loaf like you would any other, but if you feel like pushing the boat out it makes French toast to die for!
Ingredients: organic white wheat flour, organic milk, organic butter, eggs, caster sugar, yeast, sea salt
Allergens: gluten, dairy, eggs