Hi YL, It's so nice to see your video on RUclips. 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!
Hi Kevin, Thank you for watching and trying my recipes. I had video this for months ago and was so busy to edit. Finally, done it. I hope you enjoy and have fun baking... Cheers and stay safe :)
Hi Ruth, Thanks for trying my recipe. I hope you will like this one too. By the way, if you don't have milk powder. You can feed your sweet stiff starter with milk and maybe 10g more than the water amount stated. Cheers :)
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😅
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
Hi, thank you for watching and your interest in this recipe. Please see the replacement of powder milk with milk in the written recipe here. www.bakewithpaws.com/2021/03/sourdough-shokupan.html I hope it is clear. Cheers and happy baking :)
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.
Hi, Thank you for watching and your comment. I have not tried. I found 1:1 yield good result and I never tried other ration. However, you should try if this method work better for you. Cheers :)
Hi, thank you for watching! Yes, you can. I have not tried King Arthur flour before. So, not sure the result will be the same as in my video. Cheers and happy baking :)
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
Hi, Thanks for watching. I used Kitchen Aid mixture. Bread using Yudane method is usually stay fresh much longer. You can read more about Yudane method in my blog. Bread without Yudane method usually will go stale the next day. I guess you need to toast it before eating. Cheers :)
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.
Hi, thanks for trying this recipe and your feedback and questions. The pan size I used is 21.3 X 12.2 X 11.5 cm / 8.4" X 4.8" X 4.5". If your pan size is bigger than this then your bread definitely will not be this tall. 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. Please also note that different baking pan materials behave differently in the oven too. Some materials are poor heat conductor and may take longer time to bake. I used CHEFMADE Loaf Pan and is made with heavy duty carbon steel which is excellent heat conductor. You may want to google search for bakeware material impact on baking time. Cheers :)
@@YeanleyOh thanks. It came out super tasty even though it wasn't exactly the same as yours. I'm curious if I can bake it at 350°F which I don't know the Celsius conversion, and just bake it for longer or if I can bake it at 400°F for less time. I'm hoping for a less crusty result like yours. Your bread seemed to be soft all over, not just on the inside
Hey there! Is it possible to use this recipe starting with a stiff starter? I keep an Italian style stiff (also called a "dry" starter) which is not dehydrated, its just a starter at less hydration than the normal kind. Its a little stiff dough ball I keep in my fridge and just use when needed, I don't really have to feed it. Learned it from the Elliott Homestead blog and love it! Anyway, if you're familiar with this kind of starter, could you please advise how I can use it in this recipe? Would i just skip the "sweet stiff starter" making portion and just begin with that 100g of my already made starter?
Hi there, Thank you for watching and your question. I am sure you can use your dry starter to do it. I am not familiar or never used the dry starter you mentioned. Hence, I afraid I cannot advise you as I have to try myself first then only I can advise you. Cheers :)
I did try it and it worked well! My dry starter is essentially sourdough concentrate. It it made with double the amount of flour that I would use to mske a normal wet starter. So I basically rehydrated it by scooping some out, weighing it, and adding that amount of water, bringing it to the consistency of a normal wet starter. Then I just went from there and the recipe turned out nicely! Please play with it and lmk if it works for you! It's so much more convenient for me
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!
Hi, thanks for watching. You can cultivate your own or get from someone they already have. You can search for RUclips "how to cultivate sourdough starter from scratch" by Full Proof Baking. Cheers :)
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.
Hi there, Thank you for watching. Sorry, it is very hard for me to explain and I do not really understand your questions. My suggestion is to reduce or increase the recipe that I shared here. Cheers :)
Hi, thank you for watching. We do not watch time for proofing. It is very much depend on your starter, the temperature and ambient at your kitchen. My kitchen temperature is quite warm and about 29C - 30C, it helps the bread rise faster. I usually take 2 - 3 hours for final proofing. You can make a mark of height in your pan. Wait till it increase double the size to be safe. Sourdough baking is very hard to predict. I hope I have answer your question. Cheers :)
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.
Hi, thanks for watching. 1) Yes, you can. Actually added sugar in preparing the stiff starter will help to reduce the sourness. I have tried added more sugar in the main dough and what I could taste at the final bake is sour and very sweet for me. Added egg in the main dough actually help to reduce the sourness as well. 2) Usually other recipes will use 40 - 50% of stiff starter to total flour used in a recipe. But, I prefer use high percentage (around 90%) of stiff starter in my recipe. I guess it is individual preference.
Hi, thanks for watching, Apologies for late response. Yes, you can. You can also can visit my recipe link in the description. I have shared the notes for replacement of milk powder with milk. Cheers :)
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
Hi, thank you for trying and your feedback. Sometimes the bread flour make a big different. It could be the bread flour you used. Not all Japanese High Gluten Flour is the same. Cheers :)
Hi Helen Thanks for watching. I guess you can. But, the STS may not rise to triple in size by the next morning. You can take out and continue proofing. Cheers :)
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I tried your method and it turned out fantastic, my previous efforts using other recipes all failed, thank you for your tutorial! Thumbs up !!
Thank you for trying and your kind feedback. This means alot to me. Cheers :)
Hi YL, It's so nice to see your video on RUclips. 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!
Hi Kevin, Thank you for watching and trying my recipes. I had video this for months ago and was so busy to edit. Finally, done it.
I hope you enjoy and have fun baking...
Cheers and stay safe :)
Just made it today, is so soft and fluffy, thanks for your sharing. Is really nice loft. 👍👍👍
Hi Lily, Thank you for trying and your kind feedback. It is very nice to hear your feedback.
Cheers and happy baking :)
I tried twice..both were great!!!
Thank you for watching and trying this recipe :) Glad you like it.
Hmmm. Aspiring to have my own bakery. Can i do this recipe for business? Process looks so long
Hi, Thank you for watching! It is totally up to you :)
Thanks for the written recipe appreciated
You are most welcome :) Thanks for watching..
Hi, Thank you very much for your recipe. I use your recipe all time, and this I have to do!
Hi Ruth, Thanks for trying my recipe. I hope you will like this one too. By the way, if you don't have milk powder. You can feed your sweet stiff starter with milk and maybe 10g more than the water amount stated.
Cheers :)
@@YeanleyOh Thank you very much for the advice. Blessings!
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😅
Hi, thank you for trying. Yes, you can. Cheers :)
Tq...Cheers!..will try your other recipes
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
Hi, thank you for watching and your interest in this recipe. Please see the replacement of powder milk with milk in the written recipe here.
www.bakewithpaws.com/2021/03/sourdough-shokupan.html
I hope it is clear.
Cheers and happy baking :)
@@YeanleyOh thanks for your reply.. I really appreciate it ❤️❤️
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.
Hi, Thank you for watching and your comment. I have not tried. I found 1:1 yield good result and I never tried other ration. However, you should try if this method work better for you. Cheers :)
Hi, I want to make this bread. Can I use bread flour (king Arthur) intead of the japanese one?
Hi, thank you for watching! Yes, you can. I have not tried King Arthur flour before. So, not sure the result will be the same as in my video.
Cheers and happy baking :)
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
Hi, Thanks for watching. I used Kitchen Aid mixture. Bread using Yudane method is usually stay fresh much longer. You can read more about Yudane method in my blog. Bread without Yudane method usually will go stale the next day. I guess you need to toast it before eating.
Cheers :)
I am very to baking. It would be great if you can add Baking Schedule time option . Thank you!
Hi, thank you for suggestion. I will try to add in next time. Cheers :)
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.
Hi, thanks for trying this recipe and your feedback and questions.
The pan size I used is 21.3 X 12.2 X 11.5 cm / 8.4" X 4.8" X 4.5". If your pan size is bigger than this then your bread definitely will not be this tall.
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. Please also note that different baking pan materials behave differently in the oven too. Some materials are poor heat conductor and may take longer time to bake. I used CHEFMADE Loaf Pan and is made with heavy duty carbon steel which is excellent heat conductor.
You may want to google search for bakeware material impact on baking time.
Cheers :)
@@YeanleyOh thanks. It came out super tasty even though it wasn't exactly the same as yours. I'm curious if I can bake it at 350°F which I don't know the Celsius conversion, and just bake it for longer or if I can bake it at 400°F for less time. I'm hoping for a less crusty result like yours. Your bread seemed to be soft all over, not just on the inside
Hey there! Is it possible to use this recipe starting with a stiff starter? I keep an Italian style stiff (also called a "dry" starter) which is not dehydrated, its just a starter at less hydration than the normal kind. Its a little stiff dough ball I keep in my fridge and just use when needed, I don't really have to feed it. Learned it from the Elliott Homestead blog and love it! Anyway, if you're familiar with this kind of starter, could you please advise how I can use it in this recipe? Would i just skip the "sweet stiff starter" making portion and just begin with that 100g of my already made starter?
Hi there, Thank you for watching and your question. I am sure you can use your dry starter to do it. I am not familiar or never used the dry starter you mentioned. Hence, I afraid I cannot advise you as I have to try myself first then only I can advise you.
Cheers :)
did you ever experiment and find out? ...i have never heard of a dry starter but that sounds exactly like something im looking for.
I did try it and it worked well! My dry starter is essentially sourdough concentrate. It it made with double the amount of flour that I would use to mske a normal wet starter. So I basically rehydrated it by scooping some out, weighing it, and adding that amount of water, bringing it to the consistency of a normal wet starter. Then I just went from there and the recipe turned out nicely! Please play with it and lmk if it works for you! It's so much more convenient for me
My sourdough shokupan always had a big hole inside the loaf, it looked like split dough. Any advice, please?
Hi, thank you for trying. Try to tighten when you roll up the bread dough. Make sure there is no gap in between. Cheers :)
Thank you for your advice. I will keep practicing.
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!
Hi, thanks for watching. You can cultivate your own or get from someone they already have. You can search for RUclips "how to cultivate sourdough starter from scratch" by Full Proof Baking.
Cheers :)
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.
Hi there, Thank you for watching. Sorry, it is very hard for me to explain and I do not really understand your questions. My suggestion is to reduce or increase the recipe that I shared here.
Cheers :)
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..
Hi, thank you for watching. We do not watch time for proofing. It is very much depend on your starter, the temperature and ambient at your kitchen. My kitchen temperature is quite warm and about 29C - 30C, it helps the bread rise faster. I usually take 2 - 3 hours for final proofing.
You can make a mark of height in your pan. Wait till it increase double the size to be safe.
Sourdough baking is very hard to predict.
I hope I have answer your question.
Cheers :)
I made it!! so fluffy
and delicious 🍞
I am Japanese( but not living in Japan), so happy that I can make shokupan by myself!!
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.
Hi, thanks for watching.
1) Yes, you can. Actually added sugar in preparing the stiff starter will help to reduce the sourness. I have tried added more sugar in the main dough and what I could taste at the final bake is sour and very sweet for me. Added egg in the main dough actually help to reduce the sourness as well.
2) Usually other recipes will use 40 - 50% of stiff starter to total flour used in a recipe. But, I prefer use high percentage (around 90%) of stiff starter in my recipe. I guess it is individual preference.
@@YeanleyOh thank you very much for explaining.
Hi, can i use milk instead of water in making the main dough? Thank you so much!
Hi, thanks for watching, Apologies for late response. Yes, you can. You can also can visit my recipe link in the description. I have shared the notes for replacement of milk powder with milk.
Cheers :)
when you double this recipe do you double the yudane and the sourdough?
Hi, thank for watching. Yes, of course. Double up all the ingredients.
Cheers :)
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
Hi, thank you for trying and your feedback. Sometimes the bread flour make a big different. It could be the bread flour you used. Not all Japanese High Gluten Flour is the same.
Cheers :)
Tq for taking the time to reply
Can I make the dough into a regular loaf and not separate the dough into dough balls?
Hi, thanks for watching. Yes, of course you can. Cheers :)
nice long fibres 🍞🍞😋😋👍👍🙏🏻🙏🏻🤓🤓🍵🍵
Thank you for watching :)
Hi, do you have arecipe to make sour dough starter..
Hi, thanks for watching. I don't have. Please search for "How to make sourdough from scratch" by Full Proof Baking.
Cheers :)
Long time no c teacher
Lol... Yes, I was busy :) Thanks for watching
เด่สจะลองนะคะ
Thank you for watching :)
Hi YL, is it possible to overnight sweet stiff starter in refrigerator? Thank you
Hi Helen Thanks for watching. I guess you can. But, the STS may not rise to triple in size by the next morning. You can take out and continue proofing.
Cheers :)
@@YeanleyOh Thank you. Bake this afternoon and yummy.