• one-bake

Sourdough Shokupan

Combining two delicious bread into one! Add an extra sprint to your tender milk bread by baking it with sourdough! This is now my daily go to bread!

Thick slice of sourdough Shokupan bread
Nutrition Facts
Serving Size 1 slice (54g)
Servings Per Container 14
Amount Per Serving
Calories 115
Total Fat 1.4g
Saturated Fat 0.5g
Cholesterol 15mg
Sodium 105mg
Total Carbohydrates 22.3g
Dietary Fiber 1g
Sugars 6.7g
Protein 4.2g
* Based on ingredients used in the table below.
Reference / Source: This recipe was converted into a sourdough version based on the original shokupan recipe from nowbrewingco.com .

Recipe Summary

Prep Time: 20 mins
Rise Time: 2 hrs
Bake Time: 30–35 mins
Total Time: 3 hrs
Servings: 1 loaf (12–14 slices)
Difficulty: Intermediate

Ingredients

Ingredient Product Amount Calories Carbs Protein Fat
300g bread flour King Arthur Baking 300g 1080 216g 36g 2.6g
50g bread flour (from sourdough starter) King Arthur Baking 50g 180 36g 6g 0.4g
20g milk powder Bob's Red Mill 20g 80 11g 7g 0g
200ml water General 200ml 0 0g 0g 0g
50g water (from sourdough starter) General 50ml 0 0g 0g 0g
10g honey Kirkland Signature 10g 30 8.2g 0.0g 0g
20g sugar General 20g 77 20g 0g 0g
20g butter Kerrygold Unsalted 20g 143 0.0g 0.2g 16.2g
7g salt General 7g 0 0g 0g 0g
Total 784g 1611 311.9g 58.9g 19.5g
Per Slice (14) 56g 115 22.3g 4.2g 1.4g

Instructions

1.
Night before, mix 5g sourdough starter with 17g water and 17g bread flour. Cover and leave at room temperature overnight.
2.
Next morning, feed the active starter with 34g water and 34g bread flour. Let it sit until doubled in volume, about 3–4 hours. This gives you 100g active starter for the recipe and ~7g starter to refrigerate for future use.
3.
In a bowl, mix the wet ingredients: 200ml water, 10g honey, and 20g sugar.
4.
In a separate bowl, mix the dry ingredients and sourdough starter: 300g bread flour, 100g sourdough starter, 20g milk powder, and 7g salt.
5.
Add the wet mixture to the dry ingredients and combine with a spatula before starting the mixer.
6.
Using a dough hook on a stand mixer (e.g., KitchenAid), knead as follows:
  • 2 minutes on speed 2
  • 4 minutes on speed 4
  • Add 20g softened butter
  • 2 minutes on speed 2
  • 4 minutes on speed 4
  • 3 minutes on speed 6
  • (Optional) 2 minutes on speed 2 to incorporate any mix-ins
7.
Transfer dough to a greased bowl. Let rise until doubled in size — approximately 10–12 hours at room temperature.
8.
Punch down the dough. Divide and shape as desired, then place into a greased bread tin.
9.
Let the dough rise again in the tin until it reaches about 80% of the tin's height. If you run out of time, you can refrigerate the dough overnight at this stage.
10.
Preheat the oven to 425°F. Bake at 415°F if covered, or 385°F if uncovered, for about 30 minutes or until the internal temperature of the loaf reaches 200°F.

Tips & Notes