Lesaffre, Global Key Player in Baking and Fermentation

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ingredients

Ingredients	Quantity
Flour	1,000g
Water	700ml
Tradizy^® Durum	40g
Salt	20g
Sugar	70g
Fat	70g
Milk Powder	30g

FEATURED PRODUCTS

Shokupan

English European French Irish Italian

Serving Size

4

Time Required

3h

Serving Suggestion

Great for breakfast or sandwiches

Preparation

In a mixing bowl, combine all ingredients except the fat; flour, water, salt, sugar, milk powder, and Tradizy® Durum.

Mix on low speed for 4 minutes until the ingredients come together into a cohesive dough. Increase to high speed and continue mixing for 3 minutes, or until the dough is about 80% developed and begins to show elasticity.

Add the fat and mix on low speed for 3 minutes until fully absorbed. Increase to high speed for another 2 minutes, until the dough becomes smooth, supple, and slightly glossy.

Cover the dough with a clean cloth and let it rest at room temperature for 60 minutes. This resting period allows the gluten to relax and the dough to develop a subtle aroma.

Divide the rested dough into 125-gram portions, ensuring even pieces for consistent baking.

Shaping

Let the divided portions rest for 20 minutes, covered with a cloth to prevent drying. The dough should feel soft and pliable.

Gently flatten each portion, then roll it up tightly, as in the traditional Shokupan method, to form a compact, smooth cylinder.

Arrange three rolled portions side by side in each bread tin, allowing enough space for even proofing.

Proof at 28°C for about 60 minutes, or until the dough rises to fill the tin and feels light to the touch when gently pressed.

Baking

Preheat the oven to 200°C.

Place the proofed dough into the oven and bake for 20 minutes, or until the loaves develop a rich golden color and a fragrant aroma fills the air.

Remove from the oven and immediately transfer the loaves to a wire rack. Allow them to cool completely before slicing to preserve their soft, fluffy texture.

Watch the recipe video here.

[/if_unlocked]

← back

Shokupan

English European French Irish Italian

Serving Size

4

Time Required

3h

Serving Suggestion

Great for breakfast or sandwiches

Preparation

In a mixing bowl, combine all ingredients except the fat; flour, water, salt, sugar, milk powder, and Tradizy® Durum.

Mix on low speed for 4 minutes until the ingredients come together into a cohesive dough. Increase to high speed and continue mixing for 3 minutes, or until the dough is about 80% developed and begins to show elasticity.

Add the fat and mix on low speed for 3 minutes until fully absorbed. Increase to high speed for another 2 minutes, until the dough becomes smooth, supple, and slightly glossy.

Cover the dough with a clean cloth and let it rest at room temperature for 60 minutes. This resting period allows the gluten to relax and the dough to develop a subtle aroma.

Divide the rested dough into 125-gram portions, ensuring even pieces for consistent baking.

Shaping

Let the divided portions rest for 20 minutes, covered with a cloth to prevent drying. The dough should feel soft and pliable.

Gently flatten each portion, then roll it up tightly, as in the traditional Shokupan method, to form a compact, smooth cylinder.

Arrange three rolled portions side by side in each bread tin, allowing enough space for even proofing.

Proof at 28°C for about 60 minutes, or until the dough rises to fill the tin and feels light to the touch when gently pressed.

Baking

Preheat the oven to 200°C.

Place the proofed dough into the oven and bake for 20 minutes, or until the loaves develop a rich golden color and a fragrant aroma fills the air.

Remove from the oven and immediately transfer the loaves to a wire rack. Allow them to cool completely before slicing to preserve their soft, fluffy texture.

Watch the recipe video here.

ingredients

Ingredients	Quantity
Flour	1,000g
Water	700ml
Tradizy^® Durum	40g
Salt	20g
Sugar	70g
Fat	70g
Milk Powder	30g

FEATURED PRODUCT

Take Your Baking to a New Level

Learn how our products can be customised to meet your unique baking needs.