Sourdough Shokupan (Sweet Stiff Starter + Yudane Method)

Soft, fluffy, moist Sourdough Shokupan using Sweet Stiff Starter and Yudane Method...
The beauty of this recipe is that it reduces proofing time because of a high percentage of stiff starter used. The bread stays fresh longer due to the Yudane method.

FOR WRITTEN RECIPE:

There is a difference in measurements between the recipe in the video and the written recipe on my blog. Apologies for the confusion, and thank you for the clarification. Please follow the written recipe on my blog, as the recipe in the video results in a slightly taller loaf, which may not be suitable for baking with the lid on.

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NOTES:

BAKING TEMPERATURE AND TIME
Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

[kevincountryman]

Hi YL, It's so nice to see your video on YouTube. I use your recipes all the time, and these days this is the one I bake (double batch) at least once or twice a week. I've used MANY of your recipes and never had a bad bake. I wish more of them were available to watch, but thank you so much for all of your work!

[jantwollmama]

I tried your method and it turned out fantastic, my previous efforts using other recipes all failed, thank you for your tutorial! Thumbs up !!

[lilytan]

Just made it today, is so soft and fluffy, thanks for your sharing. Is really nice loft. 👍👍👍

[rutyskitchen]

Hi, Thank you very much for your recipe. I use your recipe all time, and this I have to do!

[najwaabduljabbar]

Thanks for the written recipe appreciated

[maryamaly]

Wow it look delicious and you make this recipe so easy thank you I'll try it tomorrow ❤
But please can you tell me if I can replace the powder milk and use liquid milk ?
And I want to use liquid milk instead of water too it will work ? If it will work please tell me the quantities of them

[xiaojun]

Very good recope easy to follow. Many thanks for sharing. May i check if after shaping...can continue to proof in the fridge. .i just done final proof half way as got urgent matter to attend so just leave it in the fridge ti continue proofinf process😅

[dilboteabaggins]

Very nice video.

Have you ever tried using 1:2 flour to boiling water for the yudane? I've found sometimes using 1:1 i don't get the flour 100% hydrated. 200% water i find uses excess water and guarentees the flour to be fully gelatinized.

[doreenmonteiro]

Hmmm. Aspiring to have my own bakery. Can i do this recipe for business? Process looks so long

[tempport]

Hi, may i know what mixer are u using? Looks very sturdy. Also can i ask how do u keep sourdough bread frm going stale? I get this problem of having it fresh the first day but by the next day it starts going stale n i cannot leave it out on the counter for more than 2 days

[sharonm]

I noticed what you add in the video is different measurements than the written recipe. Which one is best to use?

[dalys]

Hi, I want to make this bread. Can I use bread flour (king Arthur) intead of the japanese one?

[Robinson]

Hi, thank you for your generous sharing. I have two questions:

1) May I ask the ratio of your sweet stiff starter can be modified? Example add more sugar to make the baked goods void of any sour taste?

2) is there a preferred ratio of sweet stiff starter to flour use in any recipe?

Thank you.

[spilltheteasis]

Hi, I want to use Yudane and SSS on my bread dough. My main dough have 250g of four and 130g of milk/water. How much should I reduce or add? I use 70g of flour and 27.5g of water on my SSS and 50g each for flour and water for Yudane.

[mattmallecoccio]

I made this bread, but I had two problems. For one thing, I don't know if pan size has anything to do with how high the bread rises in the oven, like a souffle has to have a tall pan or a sleeve of parchment paper, but I had a pretty small loaf of shokupan. Secondly, I had to bake my bread for an extra 20 minutes to get it to be fully cooked, and I did it at 190 celsius. I'm not sure how you managed to get a soft, and not overly crusty loaf and still have it be cooked through at 190 degrees for only 30 minutes. I can never seem to get it fully baked at that temperature without making it really crusty, which I didn't really want.

[richsi]

Hi, I have never made sourdough bread before but would like to try. Could you u please let me know how do I obtain the sourdough starter to add on to the dough? Thank you!

[AyumimiLandia]

Hello Thank you for the recipe, may I ask how long did it take to finish final proof and room temperature?
My loaf pan is not the same size..

[xiaojun]

This is second time i doing with this recipe...first time a bit sticky so added some flour during machine kneading maybe used up all the water requirements to full...2nd time dough can form but dough seems a bit hard eventhought can form into dough maybe not used up all the water

[quake]

I am very to baking. It would be great if you can add Baking Schedule time option . Thank you!

[lekkoloves]

My sourdough shokupan always had a big hole inside the loaf, it looked like split dough. Any advice, please?