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A piece of sourdough milk bread torn off from the rest of sourdough shokupan.

Sourdough Milk Bread (Japanese Shokupan)

Ready to whip up a loaf of fluffy, cloud-like bread that's so soft, it'll melt in your mouth? Our Sourdough Milk Bread recipe, also known as sourdough shokupan, is a dream come true for bread lovers. This recipe combines the tangy goodness of sourdough with the creamy richness of milk, resulting in a bread that's simply irresistible. So, let's get baking and indulge in the heavenly goodness of Japanese bread!
5 from 18 votes
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Prep Time 30 minutes
Cook Time 35 minutes
Fermenting and Proofing 1 day 2 hours
Total Time 1 day 3 hours 5 minutes
Course Bread, Breakfast
Cuisine Japanese, Sourdough
Servings 16 slices
Calories 120 kcal

Equipment

Ingredients
  

For Tangzhong:

  • 25 g plain flour all-purpose flour
  • 120 ml milk

For Bread Dough:

  • 300 g strong white flour
  • 100 g milk
  • 40 g caster sugar
  • 1 egg large
  • 1 teaspoon salt
  • all the tangzhong approx. 130g
  • 100 g active sourdough starter 100% hydration
  • 50 g unsalted butter softened

For Egg Wash

  • 1 small egg or egg yolk + 1 tablespoon water

Instructions
 

DAY 1:

  • First thing in the morning, feed your starter and allow it to double in volume.
  • Make the tangzhong by mixing the flour and milk in a small-medium saucepan. Stir the mixture over medium heat, using a balloon whisk until the mixture thickens into a thick paste. Scoop the roux into a small bowl, cover it with a piece of plastic wrap (so that it touches the surface) to prevent the skin from forming, and leave it to cool down to room temperature.
  • Once your starter is at its peak, mix the dough.
  • In a bowl of your stand mixer, combine flour, sugar and salt. Add the tangzhong, milk, egg and active sourdough starter.
  • Mix the dough in your stand mixer fitted with a dough hook attachment on low speed, until combined, then increase the speed to medium, and carry on for about 5 minutes.
  • Little bit at a time, add the butter, and keep on mixing until the dough is smooth and elastic and passes the windowpane test (it takes me about 10 minutes).
  • Scoop the sourdough into a lightly greased bowl, cover and leave it in a warm spot to rise and bulk ferment for 4-5 hours. It won't double in size, but will bulk up quite a bit.
  • Place the dough into the fridge overnight.

DAY 2:

  • The next morning, lightly grease and line a loaf pan with parchment paper.
  • Take the dough out of the fridge and divide it into three equal pieces.
  • Shape each piece into a ball, and roll each one out to a long rectangle, the width of your loaf pan, and about 18 cm long. Roll each one up into a log and place them snuggly into the 2 lb loaf pan.
  • Cover the pan with lightly oiled cling film (plastic wrap) and leave it in a warm spot for its second proof for 4-6 hours, or until doubled in size.
  • Preheat the oven to 180°C.
  • Carefully take the clingfilm off the bread and brush the top of the sourdough milk bread with a beaten egg and water mixture.
  • Bake it for 30-35 minutes. Once baked, let the bread firm up in the pan for 10 minutes, then take it out and let it cool completely to room temperature on a wire rack before slicing or tearing.

Nutrition

Calories: 120kcalCarbohydrates: 19gProtein: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 17mgSodium: 156mgPotassium: 48mgFiber: 1gSugar: 3gVitamin A: 122IUCalcium: 24mgIron: 0.3mg
Keyword Sourdough Japanese Milk Bread, Sourdough Milk Bread, Sourdough Milk Bread Recipe, Sourdough Shokupan
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