Thursday, 3 December 2020

Nama Shokupan (1)

Needed a white loaf to try another recipe so I decided to bake this Nama Shokupan (1).


Learning experience:

Putting together part 1 was easy. The next day, I had a hard time doing part 2 due to the wet dough.  Took me a long time to see windowpane stage and it was not the ideal stage.  Left with no choice, I treated it like a high hydration dough and just do a few stretch and pull method.  Finally got to get a decent ball shape to proof.

After that, I tried as much not to handle with my hands or at least a damp hand.  

I am glad that the bread turned out soft.


What you need:

250g Japanese bread flour
15g honey
15g sugar
75g whipping cream
130g milk

3g instant yeast
4g salt
13g unsalted butter

Method:

Combine bread flour, honey, sugar, whipping cream, and milk.  Mix to until well combined.  Put inside a plastic bag and let it rest chill overnight.

Next day, transfer to mixing bowl, add in instant yeast, salt, and unsalted butter. Knead until windowpane stage.

Shape into a ball. Cover and let it proof until double in size.

Degas and divide into 2, shape into ball and bench rest for 15 mins.

Using a rolling pin, roll into an oblong.  Roll down and pinch edge.

Place inside the baking pan.  Cover and proof until 80% of the pan height.

Bake at 180 deg for 40 mins or until golden.

Enjoy!

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