Scribd Logo
Upload

Welcome to Scribd!

  • Bake - Shokupan Japanese Bread

    Uploaded by

    Òó Reverse
    16 views1 page

    Original Title

    BAKE.SHOKUPAN JAPANESE BREAD

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    16 views1 page

    Bake - Shokupan Japanese Bread

    Uploaded by

    Òó Reverse

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    SHOKUPAN JAPANESE BREAD

    312g Bread Flour (Sifted)


    15g Sugar
    MIX &
    KNEAD 6g Salt
    4g Yeast

    225ml Water @ 38C (20sec microwave)


    Steady stream
    BAKE: 200C @ 35mins

    KNEADING
    17g EVOO / Butter

    Until a big ball of dough

    Puncture hole using powdered


    Rest for finger
    Rest for
    30mins Rest for Rest for
    45mins
    If Hole is prominent, 10mins 10mins
    Then: BENCH REST BENCH REST PAN REST
    Knead to ball
    Knead to ball

    If Hole REVERTS, THEN 10min REST before Bench resting

    You might also like