Sourdough Shokupan (Japanese Milk Bread)
Maurizio Leo · theperfectloaf.com · 2021 · 1 loaf
Against 73 Japanese milk bread recipes
No yeast, unlike 94% of recipes and more salt than 80%.
How it compares
Against the typical loaf: the median of 73 Japanese milk bread recipes, per 100 g of flour.
- No yeast at all, where 94% of recipes use some (most of those 1.3 to 2% of the flour weight).
- More salt than 80% of recipes: 2% of the flour weight against the typical recipe's 1.6%.
- Less sugar than 79% of recipes: 7.2% of the flour weight against the typical recipe's 13%.
- More liquid than 75% of recipes: 77% of the flour weight against the typical recipe's 68%.
Ingredients (14)
- 34g high-protein white flour (King Arthur Baking Bread Flour)34 g
- 7g superfine sugar7 g
- 34g water34 g
- 13g ripe sourdough starter, 100% hydration13 g
- 31g high-protein white flour31 g
- 122g whole milk122 g
- 241g high-protein white flour241 g
- 79g whole milk79 g
- 50g egg (about one medium)50 g
- 49g unsalted butter, at room temperature49 g
- 15g superfine sugar15 g
- 6g salt6 g
- 87g ripe levain87 g
Toppings and extras
Listed, but not counted in the percentages below.
- If not using the Pullman pan lid, one whole egg and splash of whole milk for egg washn/a
flour 306 gbatter 768 g
Baker's percentages
Grams per 100 g of flour, and where that falls among all 73 recipes. Shaded: the middle half. Tick: the median.
- Liquid77% · 77th percentile · median 68%
- Butter16% · 71st percentile · median 13%
- Sugar7.2% · 20th percentile · median 13%
- Egg16% · 71st percentile · median 14%
- Salt2% · 84th percentile · median 1.6%
- Yeast0% · 3rd percentile · median 1.8%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 30 to 40 minutes
- median 31 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: liquid, butter, sugar, egg, salt, yeast.
Do something with it
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