Japanese Soft White Bread (Shokupan) - Pullman Loaf

by - July 24, 2020

Japanese Soft White Bread (Shokupan)

Japanese Soft White Bread (Shokupan)

Japanese Soft White Bread (Shokupan)


I am the fond of the Yudane method.  I used exactly the same recipe of Japanese Soft White Bread (Shokupan)  and baked with the lid on to make it into a Pullman Sandwich Bread (Pain De Mie).    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.  

Yudane method is quite similar to Tangzhong (water-roux) method.  Both methods are scalding method. For the Yudane method, boiling water is used to scald the flour instead of cooking over the fire.   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.


It is advisable to read the below general notes before starting baking.

GENERAL NOTES:

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.

OVER KNEADING
Some have experienced the dough breaking during the second proofing.  If that happens it is due to over kneading.  Please stop the machine and check your dough during the final cycle of kneading to ensure that you don't over knead. Every machine is different and there is always a chance of over-kneading when using a machine. You may need to adjust this timing and stop as soon as you reach the window pane stage.  This happen especially to Yudane dough method.   I noticed that it is harder to achieve a very thin window pane  with Yudane method dough. 

FLOUR
The right flour plays a very important role in bread making.  Usually bread flour content around 11.5 - 13.5% protein, while high gluten flour is around 13.5 - 14.5%.  All purpose flour content less protein around 9 - 11%.  To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking.  Sources from here and here.

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:
  1. 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.
  2. 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 your dough until it just reaches or is slightly below the rim of the pan.

BAKING
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.

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) Pullman Loaf 


Yields:  1 loaf

INGREDIENTS:

Yudane:
65g bread flour (I used Japan High Gluten Flour)
65g boiling water

Bread:
260g bread flour (I used Japan High Gluten Flour)
1 1/2 tsp instant yeast
28g brown sugar
1 tsp salt
13g butter
185g fresh milk or full cream milk (start with 170g first, reserve 15g to add in slowly if the dough too dry,  you do not need to use all.)

Utensils:
450g loaf pan (21.3 X 12.2 X 11.5 cm  /  8.4" X 4.8" X 4.5")

METHOD:

Yudane:
  1. Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon.  
  2. Cling film and place in the fridge for at least 4 hours or overnight.  
  3. Take out from the fridge 30 minutes before using to return to room temperature.
Bread:
  1. 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 another 3 minutes or until the dough comes together. Add in butter and continue kneading for another 10 - 13 minutes or until the dough comes together, become elastic, smooth and reaches 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.
  2. 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.
  3. Shaping:
    1. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 3 equal portions. 
    2. Form each portion into a ball.  
    3. Flatten with rolling pin. 
    4. Roll the dough like a swiss roll into a log.
    5. Flatten the log with rolling pin as shown.
    6. Roll up the dough again like a swiss roll until a small log is formed. 
    7. Place all the dough in the prepared loaf pan. 
  4. Let the dough rise for 30 minutes or till 90% of the size, slightly below the rim of the pan.   
  5. Cover the pan with lid, then preheat oven at 190C (top & bottom heat) or 170C (fan-forced) for 10 - 15 minutes.
  6. After 10 to 15 minutes after preheating oven, bake for 25 - 40 minutes or until golden brown.  Open the lid after 25 minutes to check.  Remove from oven if already golden brown or bake for another 5 - 10 minutes more without lid accordingly to your oven.  With this new loaf pan (Chefmade Carbon Steel Loaf Pan), the baking time has been reduced compared with my previous baked.
  7. Remove bread from oven and the pan, let it cool completely on rack before slicing.




Japanese Soft White Bread (Shokupan) - Square Bread


Japanese Soft White Bread (Shokupan)

Japanese Soft White Bread (Shokupan)


It is the same recipe and baked in two Square Loaf Pan (11.5 X 11.4 X 10.6 cm  / 4.5" X 4.5" X 4.2")

SHAPPING & BAKING:
  1. Shaping:
    1. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 4 equal portions. 
    2. Form each portion into a ball.  
    3. Flatten with rolling pin. 
    4. Roll the dough like a swiss roll into a log.
    5. Flatten the log with rolling pin as shown.
    6. Roll up the dough again like a swiss roll until a small log is formed. 
    7. Place 2  pieces of dough in a loaf pan. 
  2. Let the dough rise for 30 minutes or till 90% of the size, slightly below the rim of the pan.   
  3. Cover the pan with lid, then preheat oven at 190C (top & bottom heat) or 170C (fan-forced) for 10 - 15 minutes.
  4. After 10 - 15 minutes, bake for 20 - 30 minutes or until golden brown.  Open the lid after 20 minutes to check.  Remove from oven if already golden brown or bake for another 5 - 10 minutes more without lid accordingly to your oven.  
  5. Remove bread from oven and the pan, let it cool completely on rack before slicing.

Japanese Soft White Bread (Shokupan)

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21 comments

  1. Hi, can share which Japanese flour brand you use? Any photo and where you buy it?

    ReplyDelete
    Replies
    1. Hi, thank you for asking. Sorry, I don't know the brand because it is a repacked flour and no brand stated on the packaging. I got it from House of Ingredients if you are in KL.
      Cheers :)

      Delete
  2. may I know. is your dough fit exactly to 450gr pan? because if I sum, than your dough is more than 450gr

    ReplyDelete
    Replies
    1. Hi, thank you for asking. Yes, it fit nicely. I know the total weight of the dough is about 610g. Just to let you know, I used Chefmade 450g Loaf Pan.
      But, please do not over proof the bread after closing the lid. I let it proof for about another 10 mins then bake. If you over proof the dough will overflow during baking.

      Please judge by your instinct depending on the patern of proofing on that day. Sometimes it takes very fast to rise and sometimes take longer than usual.

      I hope it helps.

      Cheers :)

      Delete
  3. May I know how to calculate your dough into loafpan? thank you

    ReplyDelete
    Replies
    1. Hi, I still have not figure out. But, the above is based on my experiments. thanks

      Delete
  4. I would like to use natural starter instead of commercial yeast. How much will be?

    ReplyDelete
    Replies
    1. Hi, I have several soft sourdough bread recipes. You can search under categories.

      These are two recipes for white bread:

      https://www.bakewithpaws.com/2019/05/soft-sourdough-bread-with-yudane-method.html

      https://www.bakewithpaws.com/2019/09/soft-sourdough-sandwich-white-bread.html

      Cheers :)

      Delete
  5. Hi! I made this today and it's SO good. Mine's not as evenly golden but fantastic for a first try. Question - my crust was somewhat different, a little crisper on some sides then others. None of them had that really good, thin papery crust. Almost like the crust had been slightly toasted. Is this an issue with my oven temp? I went with 190 C but perhaps I should go with 170 C? Thanks!

    ReplyDelete
    Replies
    1. Hi, thank you for trying this recipe and your kind feedback. Yes, it could be your oven. The heat in the oven is not even, too hot at certain area.

      May I know what type of loaf pan that you used?

      Try to adjust to the temperature that work for you ya.

      Cheers :)

      Delete
    2. Hi! I used a 7.5 x 4 x 4.4 in pan (this one: https://www.amazon.com/gp/product/B081NDTV26/ref=ppx_yo_dt_b_asin_title_o05_s00?ie=UTF8&psc=1). I also tried a second time and used less liquid, worked out much better! It was still kind of toasty/crisp out of the oven for a day. After sitting for a day, the crust was very soft and tender.

      Wondering if that's more common? I would love for it to come straight out of the oven tender.

      Thank you BTW for your answer!

      Delete
    3. Hi, I used Chefmade loaf pan and made from Carbon steel. I just check your loaf pan and it is made from Aluminum Alloy. Not sure is caused by the pan.

      However, usually the bread will have crispy crust when it is just out from oven. It will soften after it cool down.

      Cheers :)

      Delete
  6. I tried the recipe today using the Pullman tin. I didn’t managed to get the square shaped that I was hoping for. I started to bake the bread leaving about 2cm from the rim. Should I leave to proof longer?

    ReplyDelete
    Replies
    1. Hi, thank you for trying this recipe. Yes, you should leave it to proof for another 10 - 15 mins if you read carefully on the method above. You have to try few times and then you will roughly know how to judge the timing.

      Cheers and happy baking :)

      Delete
    2. Yikes.. I misread it... thanks! ☺️ Will try again!

      Delete
    3. Lol... Happy baking and hope you will get it this time :)

      Delete
  7. Can I use spelt flour with this bread recipe?

    ReplyDelete
    Replies
    1. Yes, you can. But, the texture not as chewy and moist. I tried before and a bit dry if you don’t mind.

      Delete
  8. Can i use this recipe in the bread machine?

    ReplyDelete
    Replies
    1. Hi, thanks for visiting this page. Yes, of course you can.

      Cheers :)

      Delete
  9. Hi, the recipe worked and the bread came out very nice, thank you for sharing! I have a larger pullman tin than the one you have.How should I increase the amount of ingredients?

    ReplyDelete

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