Sourdough Japanese Milk Bread | Making Shokupan Bread During Winter Months скачать в хорошем качестве

Sourdough Japanese Milk Bread | Making Shokupan Bread During Winter Months

I've always wanted to try making this Japanese Milk (Shokupan) bread in a sourdough version. Reason I wanted to make it with a sourdough is so I can happily digest it. I just love bread too much to give it up altogether! One problem I kept coming across was making this bread during the winter months. We live in Ontario, Canada and our winters can be very cold at times and dry. Especially in our home where we live because we it's a concrete building with no insulation within the walls. I struggled for a few years trying to figure out how to make this bread and finally came up with a recipe and method where I'm able to make this without having to wait on fermentation time and preventing any sour flavor from building up. Hope you enjoy this video and find it helpful :) Skillshare Sourdough Starter Referral Link (Nadia's Skillshare Class): https://skl.sh/3S89c44 Few links to the bread pan similar to the one used in the video: https://www.amazon.ca/gp/product/B08T... https://www.amazon.ca/Monfish-Pullman... Recipe: Stiff Starter (made night before): 75g levain 75g flour 25g water 13g sugar Yudane (made night before and placed in fridge): 50g flour 50g hot water Dough: 100g Yudane all of Stiff Starter milk 150g 210g AP flour 20g sugar 4g salt 25g unsalted butter (room temp.) 4-8 granules of instant yeast Quick instructions: Mix all ingredients (except for butter) in a mixer and let it knead till incorporated and passes window pane test. Hint: once dough freely peels away from bowl, that's when you can do a successful window pane test. It doesn't need to be perfect. If it tears a bit that's ok. Just you want to sure it's actually building dough strength. Then add room temp. butter little at a time till it gets incorporated each time it's added. Knead till it passes window pane test. This time make sure that the window pane holds and doesn't tear easily. Note: make sure to oil your hands when checking and NOT water Water will cause the dough to break when touching it Bring dough together into a neat ball. Place it in a lightly oiled bowl, cover with a damp cloth and put it in the oven with oven light on to let it rise (about 2 hours till double in size) -Cut dough into 3 equal measured pieces (or two, it's up to you) and shape into a ball and let it rest (covered) for 15-30 mins, cover with damp cloth Make sure to oil the surface and your hands when working with the dough Roll out each ball into squarish shapes, then roll it up and rest for 15 mins, cover with damp cloth Grease the pan with unsalted butter and NOT oil Roll out each log into a long strip and then roll it up like a swiss roll and place it in bread pan Cover and let it proof in oven with oven light on till it fills the bread pan 80-90% in height (proof about 4-5hrs) Pre-heat oven properly at 356°F (180°C) make sure to brush on egg wash and sprinkle on some sesame seeds (seeds are optional) and bake for 35-40 mins Note: if you want a more square shaped loaf then bake with lid on. --------------------------------------------------------------------------------------------------------------------------------- We are part of the De Buyer Affiliate program. We've been able to obtain both an affiliate link to the US site as well as provide folks with a 10% discount when applying the code NADIAROB10 upon checkout. Du Buyer Affiliate Link: https://shorturl.at/npB24 Cafune Referral Link: http://i.refs.cc/yqCX6U90?smile_ref=e... Some of the music we use are from Epidemic Sound, sign up for a 30-day free trial here: https://www.epidemicsound.com/referra... --------------------------------------------------------------------------------------------------------------------------------- Our Places: Rob Davidson @rdaphoto   / rdaphoto   https://www.rdaphoto.com/ Nadia Cheema @nadia.creativity   / nadia.creativity   https://nadiac.com/ 00:00 Intro 01:10 Is This Bread For You? 06:41 Instant Yeast 10:46 Oven Light 11:58 Dough Improver (Yudane) 19:38 Type Of Flour 22:41 Loaf Pan 24:11 Properly Kneaded Dough 26:09 Water vs. Oil 27:27 Minimizing Sour Flavor 29:27 Does It Freeze Well? 30:29 Final Thoughts 31:52 Japanese Milk Bread Recipe