Sourdough Milk Loaf (Shokupan) With Tangzhong
AuthorArtiKnead levain ingredients until combined. Rest until tripled.
Whisk together all tang zhong ingredients in small pan. Cook over medium-low heat, whisking continously, until thickened. Let cool until warm
Knead levain, tangzhong, and main ingredients except butter until cohesive. Gradually add butter; knead until smooth and elastic (windowpane stage). Proof until doubled OR refrigerate 8-12 hours.
Shape and place in greased 8x4-inch /20x10 cm pullman loaf pan. Rest until as tall as the pan sides. Bake at 350F/180C for 30 minutes.
Ingredients
Directions
Knead levain ingredients until combined. Rest until tripled.
Whisk together all tang zhong ingredients in small pan. Cook over medium-low heat, whisking continously, until thickened. Let cool until warm
Knead levain, tangzhong, and main ingredients except butter until cohesive. Gradually add butter; knead until smooth and elastic (windowpane stage). Proof until doubled OR refrigerate 8-12 hours.
Shape and place in greased 8x4-inch /20x10 cm pullman loaf pan. Rest until as tall as the pan sides. Bake at 350F/180C for 30 minutes.
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