When I search for a recipe for any type of bread, your channel is one of the first ones I check! If you have a version of it, that is what I will try! Had some levain ready (an experiment I made) - so this is what I am trying today! Love your explanations - they offer a way to correct mistakes in any baking experiment. Hats off! 🙂
Another fantastic video thank you so much! One thing I do notice is that the tangzhong does take the flavor of the sourdough away when you use it compared to when you don't. I have tried to alter this (bring back the sour dough flavour more) for the last two years and I have found that if you put a little bit of starter a day or 24 hours after you put the tangzhong in the fridge then you put a little bit of starter in there with a little bit of sugar and you leave it in the fridge for three to four days more then the flavor can go right through the tangzhong then hence the loaf. Yeah, much more flavor with the benefits of shokapan this is a game changer for me as I love Maori bread which is originally a basically a sourdough done with white flour with a little bit more added sugar from New Zealand but they keep lots of tang in the loaf but they cook it way too long and it isn't soft.... anyway this revolutionizes into being a very soft Maori bread. Love your work! Greetings from Brisbane Australia!
By now you're probably the definitive English-language source of information on shokupan! An amazing achievement! I was wondering, is there a practical benefit to making two narrow rolls in the loaf pan instead of one wide roll like you did in the matcha shokupan video?
It's mostly a matter of personal preference in appearance, there may be a small difference in terms of final height, but there shouldn't be too much. Feel free to shape it into one long log instead if you'd like!
I started making sourdough bread last week and discovered your channel just this week. I like the way you explain (I just love science in cooking) and the various sources you cite for each step of the recipe. I've wanted to make Shokupan for a long time, I would never have thought of trying it with sourdough (during 2023 I made a lot of bread but always with regular yeast, that I actually like), your recipe also seems quite precise... I'm just sorry that I didn't have a container suitable (the one I have for toast bread was really too big and without a lid)... somehow I adjusted it and the result wasn't bad at all. It just took almost double the hours given the 22 degrees it is here at home (it's winter outside). I think I can also give my suggestion, to understand if the bread is ready regardless of your oven, the ideal is to measure the temperature at the heart of the bread, if it is 95 degrees C it is ready, I usually start to take it after the first 20 minutes (after the basic skin is there) (for some types of bread such as panettone the temperature it drops to 92 degrees.... I'm not sure for the Shokupan but your timing was on point). PS. For temperature I think for my oven is 170-180 because 190 was already with a small crust. The fact that this bread bake in a closed environment is not great on that end (I cannot see if the crust is right during cooking).
Thanks for your comment. We used to do temperature check with probe thermometer, for example: th-cam.com/video/jMBp7YD3ArM/w-d-xo.htmlsi=1pDUFRB_hCi4FPAQ&t=936 we don't do it anymore, especially with Shokupan in a pullman pan, it's just simply not that practical. For Shokupan, the internal temperature should be between 88°C to 95°C when it's ready.
hi! I made this today and I have the same loaf pan as you but mine couldn't grow much, maybe because it's 22 degrees here and even 9 hrs wasn't enough for the final proof. It only filled 3/4 of the pan😔 I let it rest for an hour after baking before slicing and thankfully it was nice! the crust of the bread was slightly thick/ crusty maybe because of the butter from the sides of the pan. I should make this again next time and certainly in a hotter environment or just alter the measurements of ingredients😩thanks!
Indeed, colder weather can lead to much longer fermentation times! You may want to optionally add a little bit of instant yeast or place the dough in a warmer environment such as next to a bowl of warm water or in the oven with the light on.
How do you determine the hydration of the flour that you use? I have been making sourdough bread since 2018 trying to get a sour flavor like the bread that I find in San Francisco, CA. I have come up with a method of how much hydration to add to the flour by taking the per cent of protein and multiply by 5.53 which gives me a per cent hydration. I have the book Handbook on Sourdough Biotechnology 1st edition that is some what confusing on how to get more acetic acid in the ferment. I just ordered the 2nd edition to see if that has cleared up the information. I live in Wyoming now so can better control the temperature of proofing with a proofing chamber at 21C.
Novita, This may be a dumb question, but are there adjustments to be made in amount of yeast, rising time or anything else when making bread at different altitudes? Thanks for sharing your talent, smarts and beauty!
Temperature is more relevant when it comes to fermentation. If you live in a colder environment, long fermentation, by letting the dough slowly build up complex flavors and gassing power, is a better option than quick fermentation with more yeast. So, to answer your question, what you should adjust is the fermentation time. Stay with the amount of the yeast used in the recipe, and let the dough go through a longer fermentation if you live in a colder environment, this will give you better quality bread than if you were to add more yeast.
I've made a mistake. I've been making this bread once a week for about the last two months. Tonight, I forgot I had my starter going until 11 pm, I saw it, it was still good. So, I rushed to mix this up. I didn't realize until I'd gotten to the part where I mixed in the butter, and two minutes of mic ng past, when I realized I'd forgotten to add the tangzhong. So, I threw it in, and mixed for 10 more minutes. We'll see ...but the dough is less sticky than usual? I am putting it in the fridge overnight, not because I particularly want to develop flavour more, I just want to go to sleep 🤣 we'll see how it goes..
I've tried this recipe twice, each time the bread turned out soft, but the problem I haven'tgot oven spring! What could be the reason for that? I let it proof till it reaches the edges, but that's that! It doesn't expand in the oven 😢😭
Heyyy :) I was wondering if you have tested the tangzhong using glutenous rice flour instead of "normal" rice flour? And if you know what difference in outcome of the bread it would result in? Would it change the flavour and/or texture considerably or would it not make much of difference? Greeting from Denmark :) Love your videoes!
I did try that actually, and for some reason that I can't remember now, I didn't like it, so I'll postpone a definitive answer for until I do some more experiments someday 😊
If you are new to this channel, you may want to watch these videos for more information on tangzhong/yudane: th-cam.com/video/DjQ7EtvzK_w/w-d-xo.html th-cam.com/video/_mFYeiLzLpo/w-d-xo.html
Is anyone else super curious about the room behind her? I really enjoyed your videos and recipes! I tried tangzhong for the first time and it was really great! Thank you from frozen Alaska, USA.
I have a general bread question. Well, yeast really. During the process before baking, does yeast reproduce or is it just active? Of all the content providers I could ask, I trust your answer the most.
Words cannot express the excitement I felt when reading this video's title! Another masterpiece recipe by Seraphine to kick off the new year!
Hope you enjoy
I love the descriptions! Thank you so much for the video :)
When I search for a recipe for any type of bread, your channel is one of the first ones I check! If you have a version of it, that is what I will try! Had some levain ready (an experiment I made) - so this is what I am trying today! Love your explanations - they offer a way to correct mistakes in any baking experiment. Hats off! 🙂
Glad to hear that, thanks!
Another fantastic video thank you so much! One thing I do notice is that the tangzhong does take the flavor of the sourdough away when you use it compared to when you don't. I have tried to alter this (bring back the sour dough flavour more) for the last two years and I have found that if you put a little bit of starter a day or 24 hours after you put the tangzhong in the fridge then you put a little bit of starter in there with a little bit of sugar and you leave it in the fridge for three to four days more then the flavor can go right through the tangzhong then hence the loaf. Yeah, much more flavor with the benefits of shokapan this is a game changer for me as I love Maori bread which is originally a basically a sourdough done with white flour with a little bit more added sugar from New Zealand but they keep lots of tang in the loaf but they cook it way too long and it isn't soft.... anyway this revolutionizes into being a very soft Maori bread. Love your work! Greetings from Brisbane Australia!
Thank you so much for sharing!
Excellent job. Your explanation was flawless 😊
Glad you enjoyed it!
Lovely.. would like to see more of sourdough bread variety.. rolls, buns, cakes etc Pleaseeee!
Noted!
By now you're probably the definitive English-language source of information on shokupan! An amazing achievement! I was wondering, is there a practical benefit to making two narrow rolls in the loaf pan instead of one wide roll like you did in the matcha shokupan video?
It's mostly a matter of personal preference in appearance, there may be a small difference in terms of final height, but there shouldn't be too much. Feel free to shape it into one long log instead if you'd like!
Thanks for replying, especially so quickly. Again, love your recipes.
I started making sourdough bread last week and discovered your channel just this week. I like the way you explain (I just love science in cooking) and the various sources you cite for each step of the recipe.
I've wanted to make Shokupan for a long time, I would never have thought of trying it with sourdough (during 2023 I made a lot of bread but always with regular yeast, that I actually like), your recipe also seems quite precise... I'm just sorry that I didn't have a container suitable (the one I have for toast bread was really too big and without a lid)... somehow I adjusted it and the result wasn't bad at all. It just took almost double the hours given the 22 degrees it is here at home (it's winter outside).
I think I can also give my suggestion, to understand if the bread is ready regardless of your oven, the ideal is to measure the temperature at the heart of the bread, if it is 95 degrees C it is ready, I usually start to take it after the first 20 minutes (after the basic skin is there) (for some types of bread such as panettone the temperature it drops to 92 degrees.... I'm not sure for the Shokupan but your timing was on point).
PS. For temperature I think for my oven is 170-180 because 190 was already with a small crust. The fact that this bread bake in a closed environment is not great on that end (I cannot see if the crust is right during cooking).
Thanks for your comment.
We used to do temperature check with probe thermometer, for example: th-cam.com/video/jMBp7YD3ArM/w-d-xo.htmlsi=1pDUFRB_hCi4FPAQ&t=936
we don't do it anymore, especially with Shokupan in a pullman pan, it's just simply not that practical. For Shokupan, the internal temperature should be between 88°C to 95°C when it's ready.
You are an angel.
love your videos, you are such a good presenter.👍 keep them coming.
Thanks so much!
Yesss! I've been working on my own version of sourdough shokupan for a while! Love to see your method! Thank you, and happy new year!
Happy new year!! Hope you enjoy!
Lovely loaf!! Happy new year!!! Can’t wait to see what you film next!❤
Thank you! You too!
Greatings from Ireland, your videos are super
Welcome!
Thank you for sharing your knowledge. Happy new year!
Thanks!
awesome as always
Thank you! Cheers!
I'm looking forward to trying this in a Chinese French toast with milk tea! Oh and happy new year!
next level
thanks!
Super🎉
Until the next video, Byyyyyyyyyyyyy!
hi! I made this today and I have the same loaf pan as you but mine couldn't grow much, maybe because it's 22 degrees here and even 9 hrs wasn't enough for the final proof. It only filled 3/4 of the pan😔 I let it rest for an hour after baking before slicing and thankfully it was nice! the crust of the bread was slightly thick/ crusty maybe because of the butter from the sides of the pan. I should make this again next time and certainly in a hotter environment or just alter the measurements of ingredients😩thanks!
Indeed, colder weather can lead to much longer fermentation times! You may want to optionally add a little bit of instant yeast or place the dough in a warmer environment such as next to a bowl of warm water or in the oven with the light on.
Hello! I want to watch a recipe video making danish from your channel!
Happy New Year!
🎉 Happy New Year!
Have u tried using stiff levain? It works better on Shokupan and any other soft bread 😉
How do you determine the hydration of the flour that you use? I have been making sourdough bread since 2018 trying to get a sour flavor like the bread that I find in San Francisco, CA. I have come up with a method of how much hydration to add to the flour by taking the per cent of protein and multiply by 5.53 which gives me a per cent hydration.
I have the book Handbook on Sourdough Biotechnology 1st edition that is some what confusing on how to get more acetic acid in the ferment. I just ordered the 2nd edition to see if that has cleared up the information. I live in Wyoming now so can better control the temperature of proofing with a proofing chamber at 21C.
Novita, This may be a dumb question, but are there adjustments to be made in amount of yeast, rising time or anything else when making bread at different altitudes?
Thanks for sharing your talent, smarts and beauty!
Temperature is more relevant when it comes to fermentation. If you live in a colder environment, long fermentation, by letting the dough slowly build up complex flavors and gassing power, is a better option than quick fermentation with more yeast. So, to answer your question, what you should adjust is the fermentation time. Stay with the amount of the yeast used in the recipe, and let the dough go through a longer fermentation if you live in a colder environment, this will give you better quality bread than if you were to add more yeast.
Much appreciated, that makes sense. What percentage of dry yeast and salt do you use for your gorgeous baguettes?
What can i use to replace rice flour?
I've made a mistake. I've been making this bread once a week for about the last two months. Tonight, I forgot I had my starter going until 11 pm, I saw it, it was still good. So, I rushed to mix this up. I didn't realize until I'd gotten to the part where I mixed in the butter, and two minutes of mic ng past, when I realized I'd forgotten to add the tangzhong. So, I threw it in, and mixed for 10 more minutes. We'll see ...but the dough is less sticky than usual? I am putting it in the fridge overnight, not because I particularly want to develop flavour more, I just want to go to sleep 🤣 we'll see how it goes..
I've tried this recipe twice, each time the bread turned out soft, but the problem I haven'tgot oven spring! What could be the reason for that? I let it proof till it reaches the edges, but that's that! It doesn't expand in the oven 😢😭
Heyyy :) I was wondering if you have tested the tangzhong using glutenous rice flour instead of "normal" rice flour? And if you know what difference in outcome of the bread it would result in? Would it change the flavour and/or texture considerably or would it not make much of difference?
Greeting from Denmark :) Love your videoes!
I did try that actually, and for some reason that I can't remember now, I didn't like it, so I'll postpone a definitive answer for until I do some more experiments someday 😊
What's the size of the pan used for this dough size?
0:47 the pan size, 21x11x12 cm3, is written at the top of the ingredient list
Oops, not sure how I overlooked it. Thank you.
Isn’t tangzhong made with Flour and milk if you want to call Japanese, what you did is the yudane which is actually a Chinese technique.
If you are new to this channel, you may want to watch these videos for more information on tangzhong/yudane:
th-cam.com/video/DjQ7EtvzK_w/w-d-xo.html
th-cam.com/video/_mFYeiLzLpo/w-d-xo.html
Is anyone else super curious about the room behind her?
I really enjoyed your videos and recipes! I tried tangzhong for the first time and it was really great! Thank you from frozen Alaska, USA.
Thanks!
Final proofing. My two halves didn’t rise that close to the lid. Maybe 2-3in below.
Why rice flour in the tanghzang? Can I use just all bread flour or does it make great difference? Thanks!
You may want to check out this video for more information on using rice flour in making Tangzhong/Yudane: th-cam.com/video/hd-vdRnb-JI/w-d-xo.html
@@NovitaListyani I’ve watched the video you linked and it did answer my query regarding rice flour in the tanghzang. Thank you!
Hi is there any reason you mix rice flour into Tangzhong? That’s the first time I see as always see only bread flour with water.
You may want to check out this video for more information on using rice flour in making Tangzhong/Yudane: th-cam.com/video/hd-vdRnb-JI/w-d-xo.html
@@NovitaListyani thanks and love to do duet live next time with you to bake bread together:)
Hello, good time. Can you please teach me how to make toast with spinach, lebu, and carrot flavors? Thank you. 🌹🙏
I have a general bread question. Well, yeast really. During the process before baking, does yeast reproduce or is it just active? Of all the content providers I could ask, I trust your answer the most.