Leaving false strength conventions behind
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Manveer wrote: ↑Thu Jul 02, 2020 11:34 amI’d also like to make shokupan: http://www.dreamsofdashi.com/shokupan/
Damn. That was delicious. It makes better toast even then Something Natural's Portuguese bread that is sold on Nantucket, which is my heretofore favorite bread for toast.Manveer wrote: ↑Thu Jul 02, 2020 11:34 amI’d also like to make shokupan: http://www.dreamsofdashi.com/shokupan/
I made it again this past Sunday using the quick method (food processor). Put the lid on to get a square cross-section loaf. Been eating a slice with butter as part of my breakfast each day. So good.omaniphil wrote: ↑Wed Aug 05, 2020 1:22 pmDamn. That was delicious. It makes better toast even then Something Natural's Portuguese bread that is sold on Nantucket, which is my heretofore favorite bread for toast.Manveer wrote: ↑Thu Jul 02, 2020 11:34 amI’d also like to make shokupan: http://www.dreamsofdashi.com/shokupan/
I used her quick version. I might try her original version later. I will definitely be making this again. Thanks for the headsup.
isn't this a twist on the bread? i think this may work out for my summer burger bunsManveer wrote: ↑Mon Jul 27, 2020 10:47 amManveer wrote: ↑Thu Jul 02, 2020 11:34 amI’d also like to make shokupan: http://www.dreamsofdashi.com/shokupan/
Shokupan. Damn, that’s delicious. I sliced and froze the loaf as suggested. Reminds me of the bread in coffee shops in Japan.
that's fantastic. I haven't managed an english muffin the way i want yet. the recipes i've had didn't have the oven step. It's super tricky to get these to cook in a cast iron only all the way through. and you did it with a starter! i have only tried with yeast cause starter is next level. pretzles i did, pancakes, bread and pizza dough with starter though.
Yeah, he said it’s based off Hokkaido milk bread which is sweeter than shokupan. I should try making burger buns.Idlehands wrote: ↑Mon Feb 08, 2021 7:25 amisn't this a twist on the bread? i think this may work out for my summer burger bunsManveer wrote: ↑Mon Jul 27, 2020 10:47 amManveer wrote: ↑Thu Jul 02, 2020 11:34 amI’d also like to make shokupan: http://www.dreamsofdashi.com/shokupan/
Shokupan. Damn, that’s delicious. I sliced and froze the loaf as suggested. Reminds me of the bread in coffee shops in Japan.
any tips on shokupan with starter? or does the milk/egg fuck that up?Manveer wrote: ↑Mon Feb 08, 2021 8:17 amYeah, he said it’s based off Hokkaido milk bread which is sweeter than shokupan. I should try making burger buns.Idlehands wrote: ↑Mon Feb 08, 2021 7:25 amisn't this a twist on the bread? i think this may work out for my summer burger bunsManveer wrote: ↑Mon Jul 27, 2020 10:47 amManveer wrote: ↑Thu Jul 02, 2020 11:34 amI’d also like to make shokupan: http://www.dreamsofdashi.com/shokupan/
Shokupan. Damn, that’s delicious. I sliced and froze the loaf as suggested. Reminds me of the bread in coffee shops in Japan.
I’ve been making shokupan every week since I made it the first time.
https://breadtopia.com/sourdough-hokkai ... tangzhong/ well that was easy. just need to change the hydration and use different timesGrainsAndGains wrote: ↑Tue Feb 09, 2021 7:27 am There's no reason you can't make a bread utilizing milk and egg with a sourdough starter, but with just starter you'd have to be prepared to wait a long time, possibly overnight, for the dough to rise. You could always cheat with a little of yeast, i.e. prep your levain the night before and when it comes time to mix the final dough add a bit of yeast. That way you still get the sourness from the starter + the quicker rise time you get with baker's yeast.
Yeah, I've only ever made english muffins this way, and only because I had a shitload of discard to use to I figured why not; thank God it worked well, otherwise I'd be eating crap muffins forever. I used a cast iron for the first batch and then my wife's electric griddle for the second. They both turned out alright, although I think the cast iron was slightly better because the batches were smaller so there was less variance when I flipped themIdlehands wrote: ↑Mon Feb 08, 2021 7:37 am that's fantastic. I haven't managed an english muffin the way i want yet. the recipes i've had didn't have the oven step. It's super tricky to get these to cook in a cast iron only all the way through. and you did it with a starter! i have only tried with yeast cause starter is next level. pretzles i did, pancakes, bread and pizza dough with starter though.