Breads (Yeast) - Loaves
Japanese Soft White Bread/Shokupan
December 13, 2019
| Recipe by Bake with Paws
This crumb shot is taken on the third day. The bread still stay soft and moist.Back to the baking basic bread using instant yeast. I am the fond of the Yudane method. I baked this Japanese Soft White Bread using the same recipe I shared before on Shokupan Japanese Soft Bread. The original recipe is adapted from Chopstick Chronicles. This bread is super fluffy, soft and moist. It seems to stay fresh longer than most other ordinary homemade bread.
Both Yudane and Tangzhong uses a method of scalding a small portion of the dough either by cooking or scalding. Cooking the flour causes the starch to gelatinize. This make the texture of bread soft and fluffy.
According to some bloggers, Yudane was invented by Mr Saito of Japanese flour company. Whereas Tangzhong (Water Roux) is a Chinese method. Please click here to see the differences between Yudane vs Tangzhong Method.
I have other Yudane Method recipes that you may like to try too. Yudane Method Bread recipes.
If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.
Recipe - Japanese Soft White Bread (Shokupan)
Please click here for Japanese Soft White Bread (Shokupan) - Pullman Loaf Recipe
Yields: 1 loaf
INGREDIENTS:
Yudane Dough:
65g bread flour (I used Japan High Gluten Flour)
65g boiling water
Main Dough:
260g bread flour (I used Japan High Gluten Flour)
All yudane dough
1 1/2 tsp instant yeast
28g brown sugar
1 tsp salt
13g butter
185g fresh milk or full cream milk (start with 160g first, reserve 25g to add in slowly if the dough too dry, you do not need to use all.)
Egg Wash: (optional)
1 egg + 1 tbsp water, whisked
Utensil:
Loaf pan (20 X 10 X 10 cm) or (8" X 4" X 4")
METHOD:
- Yudane Dough:
- Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon.
- Cling film and place in the fridge for at least 4 hours or overnight.
- Use directly from the fridge.
- Main Dough:
- Put all ingredients (except butter) and including yudane dough (tear into pieces) into the bowl of a stand mixer. Mix with paddle attachment for 2 minutes or until all incorporated. Change to hook attachment and knead for around 2 - 3minutes or until the dough comes together. Add in butter and continue kneading for another 8 - 10 minutes (approximately) or until the dough comes together, become elastic, smooth and reaches reasonable window pane stage. I noticed that it is harder to achieve a very thin window pane with Yudane method dough. It could be due to the gelatinization of its starch. It is fine if your window pane is not very thin as long as you have kneaded the dough long enough. During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
- 1st Proofing:
- Let the dough rise in a warm place for 45 to 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.
- Shaping:
- Punch down the dough to release the air. Transfer the dough to a clean floured surface and form into a ball.
- Roll out the dough flat with a rolling pin. Fold in two sides to the middle and roll up the dough like Swiss Roll until a small log is formed.
- Place all dough in the prepared loaf pan.
- Final Proofing:
- Let it rise for another 30 - 45minutes or until dough rise slightly above the pan's rim.
- Baking:
- Preheat the oven to 190C for about 15 minutes before baking.
- Brush with egg wash (optional) and bake in preheated oven for 25 - 30 minutes, or until golden brown.
- Remove bread from oven and let it cool on rack completely before slicing.
GENERAL NOTES:
GLUTEN DEVELOPMENT & WINDOWPANE TEST
Gluten forms when flour comes in contact with water. Hydration of the flour causes the sticky and stretchy protein to form, giving structure to the bread. This makes your bread trap air and rise.
Gluten in dough can be developed by autolyse, resting, kneading or folding.
The windowpane test is used to determine whether the dough has been sufficiently kneaded. By gently pulling the dough (or you may pinch off some dough) and trying to stretch it into a thin membrane. If you are able to stretch the dough paper thin and translucent without tearing, then the gluten is fully developed. However, if you can stretch it without tearing but the membrane is not transparent, then the gluten is not yet fully developed.
However, from my experience not all the recipe can achieve a thin and translucent window pane stage easily. For example low hydration and low fat dough. For such recipes, a reasonable window pane is good enough and it can be left to rest. Gluten will continue to develop while resting. Exercising restraint to not over-knead the dough prevents the gluten from being overworked and broken. Some of you may have experienced the dough breaking during the second proofing. It is because the dough is over kneaded.
The total kneading time for me is usually 15 minutes at low speeds except brioche dough with high fat percentage or dough using liquid fat which usually takes a little longer (maybe 18-20 mins).
From my experience, I found that high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.
KNEADING TIME
For kneading, please regard the timing provided as an indication only. It is only meant as a guide. Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.
FLOUR
The right flour plays a very important role in bread making. To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking. The protein content is around 12 - 13%.
HYDRATION
The liquid measurement given is also a guide. It is advisable to always reserve some liquid and not add it all in one go. This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency. This is because each flour absorbs water and hydrates differently.
PROOFING
Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.
If you are unable to judge by just looking at the dough, you can do the finger poke test:
- First Proofing:
- Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger. If it bounces back immediately without any indentation then it needs more time.
- If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.
- If it bounces back just a little, then the dough is ready to be punched down and shaping.
- Second Proofing:
- Lightly press the side of the proved dough with your finger. If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
- If the indentation stays and it doesn’t bounce back, it means it has been over proved.
- If the indentation slowly bounces back and leave a small indentation, it is ready to bake.
- There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring.
WRINKLE TOP OR SHRINKING
If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof until it rises 80 - 90% in size or is slightly below the rim of the pan.
BAKING TEMPERATURE & TIME
Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.
Labels:
Breads (Yeast) - Loaves,
its amazing i will try it.
ReplyDeletehttps://fandbstories.com/write-for-us/
Thank you :)
DeleteI made this over the weekend, and my parents love it. It is actually easy to make, and your instructions are clear. I divided my loaf into 2, and rolled raisins onto 1. Quite nice.
ReplyDeleteHi, thank you for trying this recipe and your feedback. It is very nice to hear that you like it too. Actually, it is good idea of adding raisins onto it. I should try with raisins next time maybe.
DeleteCheers :)
When u double the recipe do u double the yeast n do u bake both the loaves same time.tq so much for Recipe.
ReplyDeleteHi there,
DeleteI apologies for very late response. Yes, I baked both loaves at the same time.
Cheers :)
Hi Zoe,
ReplyDeleteThanks for sharing this nice recipe. It's simple n easy to make ������
-Michelle Terence-
Hi Michelle,
DeleteThank you for trying this recipe and your feedback.
Cheers:)
Hi Yeanley, thank you for this amazing recipe, i want to ask, is it okay not to put the yudane in the fridge and just let it sit at room in temp?
ReplyDeleteHi, thank you for your question and comment. Yes, you can. But, please make sure your room temperature is not warm. If you are from cold country then it is ok. I live in tropical country and the temperature is quite warm.
DeleteCheers :)
Hi, I made this loaf today. Proof till it rose to the same height as tin. It continues to rise in the oven to about 5-10 cm above tin. Looks good but when I unmould from the tin, the sides are dented and sank in. What could be the reason? Otherwise, the bread is soft and nice.
ReplyDeleteHi, thank you for trying this bread and your feedback.
DeleteIt could be too much yeast? Please try to cut down the yeast to 1 1/4 tsp instead. Strange, I have been using this recipe many times and all turn out fine with the amount of yeast I shared. Try to reduce yeast and see what happen.
Cheers :)
Hi, Can you proof this overnight?
ReplyDeleteHi, I never tried and not sure how it will work. Thanks for your question.
Deletehi what are the results when made by hand? are they the same? or does it differ a great deal?
ReplyDeleteHi, it should be the same result f you know. But, I don't knead by hand.
DeleteCheers :)
Hi, can I add matcha powder to this recipe? Thanks
ReplyDeleteYes, it is fine and good idea. Cheers :)
DeleteWhat is the difference in taste and softness/fluffiness between this recipe and the Sokupan Japanese bread?
ReplyDeleteHi, Thank you for asking. They are the same. I used the same recipe as I mentioned on the above post.
DeleteCheers :)
Hi!
ReplyDeleteCan I check if I can add chocolate powder to this recipe? Say 10g? Thanks!
Hi, Yes of course you can. I think you can add slightly more if you prefer stronger taste.
DeleteFor 270g of flour I used 10g for this recipe:
https://www.bakewithpaws.com/2019/06/mocha-soft-sourdough-loaf.html
Cheers :)
Thank you for your reply!
DeleteCan I ask usually for bread do you bake it with fan or without fan?
You are most welcome :) I tried both. If I forgot to preheat the oven earlier then I will use fan-forced as it heat up faster. Both work for me. 190C for top and bottom heat mode and 170C for fan-forced mode.
DeleteCheers :)
Great!
DeleteCan I also ask if I am able to substitute with whole wheat flour?
Would like to make it slightly healthier but still using just Yudane method to keep my bread soft.
You can, but your bread will be a bit solid and will not be able to get this type of fluffy texture. I have not tried. But, I have seen before the bread using whole wheat flour.
DeleteIf you still want your bread to be healthier and still fluffy, then you can add 20 - 30% of whole wheat flour in the bread instead of 100% bread flour.
Cheers :)
Hi,
ReplyDeleteNeed your advise on where when wrong. I roll the dough and put in pan, wait for 1 hour to rise. But no sure why it crack when it raised? Thanks
Hi Annie,
DeleteThank you for trying this recipe. Sorry to hear that your bread cracked when it risen.
Sound like you have over kneading your dough. When the dough over knead, the gluten will break easily. It is very high chance of over kneading with machine. Some people unable to achieve window pane stage like very thin membrane. But, they still have nice tall, soft and fluffy bread.
Please try again. Stop and check the window pane when you see soft and smooth dough. You do not have to follow exactly the timing provided as different mixer work differently.
I hope I answered your question.
Happy baking and have fun.
Cheers :)
Noted and thanks for your advise.. I'll definitely try again as the bread is soft and fluffy.
DeleteGood luck and happy baking :)
DeleteWhat is the purpose of using brown sugar? Can I replace it with white sugar?
ReplyDeleteThank you for asking. Yes, of course you can. I tried to avoid white sugar if possible, no any other purpose.
DeleteCheers :)
I want to try this recipe but i don't have a scale yet :( do your perhaps have measurements in cups/tsp/tbs?
ReplyDeleteHi, thank you for asking. I never used cups. But, I can roughly converted using online converter. But, it is depend on your cup size too. Weight is always more accurate.
DeleteINGREDIENTS:
Yudane:
65g (1/2 cup) bread flour
65g/ml (1/4 cup) boiling water
Bread:
260g (2 1/8 cups) bread flour
1 1/2 tsp instant yeast
28g (2 Tbsp) brown sugar
1 tsp salt
13g (1 Tbsp) butter
185g/ml(3/4 cup) fresh milk or full cream milk (start with 160g first, reserve 25g to add in slowly if the dough too dry, you do not need to use all.)
I used this link:
https://convertunits.online/food-conversion/grams-to-cups/65-grams-to-cups/#:~:text=for%20food%20items.-,How%20many%20cups%20are%2065%20grams%3F,equals%201%2F4%20cups%20water.
May I have the measurement of yeast in grams? I noticed that my bread top collapsed each time I removed the bread from the pan after baking (wrinkly top). Could it be insufficient yeast or under baking? Pls advise?
ReplyDeleteHi, I don't use weight for yeast. But, this is the amount I converted online as below link. 4.72g.
Deletehttps://www.traditionaloven.com/culinary-arts/baking/dry-instant-yeast/convert-tea-spoon-tsp-to-gram-g-of-instant-yeast.html
It could be over risen after shaping. In this case, try to bake when the dough rise slightly under or just reached the rim of the pan.
Cheers :)
I noticed in the video, you lined your bread pan but not in the photo illustrations above. Did you grease the pan instead?
ReplyDeleteHi, thank you for asking. I used non-stick loaf pan for the latest bake. So, I did not lined the pan. But, you need to line the pan if your pan is not non-stick material.
DeleteCheers :)
Hi, can I bake ‘wholesale’ using the Breadmaker?
ReplyDeletebake 'wholesale???
DeleteWhat I mean is put everything in the Breadmaker pan!
Deleteoic.. Yes, you can use breadmaker.
DeleteThx for ur prompt response!
DeleteMy pleasure :)
DeleteI'd tried this receipe many times, the bread is very soft even 2 days later.
ReplyDeleteHowever, yesterday my bread didn't turned out as good, the bottom of the loaf is a little dense, could it be the way I rolled the dough?
Hi,
ReplyDeleteThank you for trying this recipe. I don't think it caused by the shaping. It could be few reasons. The bottom of your oven is not hot enough. The bread may have not proof enough after shaping. Proof until The roughly doubled in size and try to press lightly with your finger and it should leave an indentation. If it bounce back than it is not fully proof yet.
Cheers :)
Hi, there is no egg needed for this?
ReplyDeleteHi, this is eggless recipe. Thanks.
DeleteHi,thank you for your sahring.
ReplyDeleteI have some questions.
Can I use oil instead of butter in same volume?
Can I use water instead of milk in same volume?
Thank you
Hi, thank you for asking. Yes, of course you can.
DeleteCheers :)
Thank you.I’ll try and let you know about result.
DeleteDo you bake with convection fan or without? Thanks!
ReplyDeleteHi, thanks for asking. 190C is top and bottom heat. For fan force need to reduce temperature to 170C.
ReplyDeleteCheers :)
Thanks for sharing this recipe. I baked this bread using bread maker and I added raisin. The bread is soft and is the texture that I like. Definitely a keeper.
ReplyDeleteHi, thanks for trying this recipe and your kind feedback. Glad to hear that you like it.
DeleteCheers :)
Hi. May I know for the 1st and 2nd proofing, can I just leave it at room temperature?
ReplyDeleteHi, thanks for asking. Yes leave in room temperature. My room temperature here is about 28 - 30C.
DeleteCheers :)
I have preheat oven to correct temperature but after dough is placed in oven for baking the oven temperature slowly drops, do I need to readjust the temperature so that it will be at the correct temperature for baking or what should I do?
ReplyDeletePlease advise.
Thank you
Chris
Hi, thanks for trying and your question. I am not sure about your oven. I think you should set the temperature back if you can.
DeleteCheers :)
Have preheat to correct temperature but after dough is placed in, temperature slowly drops.
ReplyDeleteWhat should we do?
Thank you
Chris
Hi,
ReplyDeleteDuring my proofing my bread skin surface has been tearing. Do you know the cause and solution to this?
Assuming the kneading was done right. Thanks!
Hi, thanks for trying this recipe and thanks for your question. Did you read the General Notes before baking?
DeleteYour dough has been over kneaded. Please read Over Kneading in the General Notes above. Please read Method 2.1 as well. I noticed that it is harder to achieve a very thin window pane with Yudane method dough. It could be due to the gelatinization of its starch. It is fine if your window pane is not very thin as long as you have kneaded the dough long enough)
Hope the notes will help.
Cheers :)
Hello..
ReplyDeleteCan I add dried fruits to this recipe? Thanks.
Hi, thanks for reading this recipe. Yes, of course you can.
DeleteCheers :)
Can I make the yudane a few days ahead and leave it in the fridge? Thanks.
ReplyDeleteHi, thanks for reading this recipe. Yes, two days is fine. I have not tried more than 2 days.
DeleteCheers :)
What brand of flour do you use in the recipe?
ReplyDeleteWhat brand of flour did you use in your recipe?
ReplyDeleteNishin Great High Gluten Flour. You also can try Pan Syokunin High Gluten Flour. Thanks
DeleteHi, I've tried this Shokupan recipe today (my 1st attempt baking a bread), unfortunately I ended up with a pretty dense bread. 1st proofing rise quite well, but not much of rise noted during my 2nd proofing.
ReplyDeleteCould be due to over kneading? I aimed to knead with machine for 10-13 mins like your suggestion, however my dough is still very sticky when I picked on it. So I continued to knead for another 15 minutes, and still sticky, no difference. Then I just tried to oil my hand and pick up the dough to roll and manipulate, surprisingly it didn't stick at all.
So should I have oiled my finger/hands in the first place to check for windowpane stage after kneading for 10 mins? Hope to get your advice soon. Thanks!
Hi, Thanks for trying this recipe and your feedback. Yes, you should oil or wet your hand first before picking up the dough to check window pane stage. If the dough tear off easily after 15 minutes of kneading and also the dough broken during second rising then it should be over kneading.
DeleteCheers:)
If this recipe is doubled, can it be baked in a 13x4x4" pullman pan?
ReplyDeleteHi, Thanks for reading this recipe. Maybe possible... Have to try. Or maybe you can try to increase 1.7 times.
DeleteCheers :)
Hi, I love how simple this recipe is but my bread turned out dense and did not rise more in the oven. I don't understand what went wrong :( I've tried it twice now. I mixed it for an extra 4 minutes from what you advises to take it to tacky and closer to windowpane.
ReplyDeleteYudane was made at 10pm the day before stored in fridge, thawed before I used it.
Fyi I'm based in singapore so tour timings for proofing, I followed exactly, but it seemed to not be proofing easily, only got to 1.5 x size. Please gelp
Hi, thanks for trying this recipe and sorry to hear that your bread didn’t rise a lot, Could be few reasons. Is your instant yeast closing to expiry date or expired? Could also the flour you used. I tried before using normal bread flour and it didn’t rise a lot and dense. Best is to use good quality Japan high gluten flour…
DeleteCheers
I would like to make this in a few days but to use my sourdough active starter. Would 100g be enough to replace the yeast? And the liquid you say milk or full cream milk!?? What do you mean by cream milk? Is that double whipping cream? Or just normal full fat milk? Thank you 🙏
ReplyDeleteHi, I have sourdough shokupan recipes. Please check out the below:
DeleteRecipe using liquid starter:
https://www.bakewithpaws.com/2019/05/soft-sourdough-bread-with-yudane-method.html
Recipe using sweet stiff starter:https://www.bakewithpaws.com/2021/03/sourdough-shokupan.html
Full cream milk is also whole milk. It is not whipping cream.
Cheers :)