Sourdough Shokupan Bread

Sourdough Shokupan Bread is a delightful fusion between two beloved bread traditions — the soft, pillowy texture of Japanese milk bread (Shokupan) and the rich, tangy flavor of naturally fermented sourdough. This bread has a tender crumb, a slightly chewy crust, and that signature hint of sourness that makes every bite unique.

Unlike classic Shokupan made with commercial yeast, this version uses an active sourdough starter to naturally leaven the dough. The process takes a bit longer, but the reward is an incredibly flavorful, fluffy loaf that stays soft for days.

Perfect for toast, sandwiches, or just slathered with butter, Sourdough Shokupan is the kind of bread that turns an ordinary breakfast into something special. With a bit of patience and care, you can bring this Japanese bakery favorite into your own kitchen.

⏱ Cooking Time & Serving

• Preparation time: 20 minutes (active)

• Bulk fermentation: 6–8 hours

• Proofing time: 3–4 hours

• Baking time: 30–35 minutes

• Total time: Approximately 10–12 hours (mostly resting time)

• Servings: Makes 1 standard loaf (about 10 slices)

🥣 Ingredients

For the Tangzhong (Water Roux):

• 3 tbsp (25g) bread flour

• ½ cup (120ml) whole milk

• ¼ cup (60ml) water

For the Main Dough:

• 2½ cups (320g) bread flour

• 1 tbsp (12g) sugar

• 1 tsp (6g) salt

• ½ cup (120ml) whole milk (lukewarm)

• 1 large egg

• 100g active sourdough starter (100% hydration)

• 2 tbsp (30g) unsalted butter, softened

👩‍🍳 How to Make Sourdough Shokupan Bread

Step 1: Make the Tangzhong

1. In a small saucepan, whisk together flour, milk, and water until smooth.

2. Heat over medium-low heat, stirring constantly until the mixture thickens into a paste (about 65°C / 150°F).

3. Remove from heat and let it cool to room temperature.

Step 2: Mix the Dough

1. In a large mixing bowl or stand mixer, combine bread flour, sugar, and salt.

2. Add the cooled tangzhong, milk, egg, and active sourdough starter. Mix until a rough dough forms.

3. Knead for 5–7 minutes (or on low speed if using a mixer) until smooth.

4. Add the softened butter and knead again for 10–15 minutes until the dough is elastic and passes the windowpane test.

Step 3: Bulk Fermentation

1. Shape the dough into a ball and place it in a greased bowl.

2. Cover and ferment at room temperature (about 24–26°C / 75–78°F) for 6–8 hours, or until doubled in size.

Step 4: Shape the Dough

1. Gently deflate the dough and divide it into three equal pieces.

2. Roll each piece into a rectangle, fold in the sides, and roll up tightly into a log.

3. Place all three logs side by side in a greased pullman or loaf pan.

Step 5: Final Proof

1. Cover and let rise at room temperature for 3–4 hours, or until the dough is about 1 inch below the rim of the pan.

2. (Optional) Brush the top with milk for a soft, shiny crust.

Step 6: Bake

1. Preheat oven to 180°C (350°F).

2. Bake for 30–35 minutes, until golden brown and internal temperature reaches 93°C (200°F).

3. Cool completely on a wire rack before slicing.

📝 Notes

• For a richer flavor, cold-proof the dough overnight in the refrigerator after bulk fermentation.

• Make sure your sourdough starter is active and bubbly before using.

• If you don’t have a pullman loaf pan, a regular 8×4-inch loaf pan works just fine.

• To keep the bread extra soft, store it in an airtight container at room temperature for up to 3 days or freeze for up to a month.

❓ FAQs

Q: Can I use whole wheat flour instead of bread flour?
A: You can replace up to 25% of the bread flour with whole wheat flour, but it may make the loaf slightly denser.

Q: My dough didn’t rise enough — what happened?
A: This usually means your sourdough starter wasn’t active enough or your room temperature was too cold. Extend the fermentation time if needed.

Q: Can I add fillings?
A: Yes! You can roll in sweet red bean paste, matcha cream, or chocolate for a flavored version.

🍽 Nutrition Information

(Values are approximate and may vary based on ingredients used.)

⚠️ Disclaimer

Enjoy Sourdough Shokupan Bread in moderation as part of a balanced diet. This recipe contains gluten, dairy, and eggs — individuals with allergies or sensitivities should take caution or use suitable substitutes.