Here’s a Sourdough Japanese Milk Bread (Shokupan) recipe that’s soft, fluffy, and slightly tangy from the sourdough. It uses a tangzhong (a cooked flour paste) to keep the bread tender and moist.

Ingredients

Tangzhong (Cooked Flour Paste)

• 3 tbsp (24g) bread flour

• ½ cup (120g) milk (or water for a lighter texture)

Dough

• 2 ¾ cups (350g) bread flour

• 2 tbsp (25g) sugar

• 1 tsp salt

• ½ cup (120g) active sourdough starter (100% hydration)

• 1 egg

• ½ cup (120g) warm milk

• 2 tbsp (30g) butter, softened

Instructions

1. Make the Tangzhong

2. In a small saucepan, whisk together the flour and milk.

3. Cook over low heat, stirring constantly, until it thickens into a pudding-like consistency (about 2-3 minutes).

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

5. Make the Dough

6. In a mixing bowl, combine the bread flour, sugar, and salt.

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

8. Knead by hand (10-15 minutes) or in a stand mixer with a dough hook (8-10 minutes) until smooth.

9. Add the butter and knead until fully incorporated and the dough is smooth and elastic.

10. Bulk Fermentation

11. Cover the bowl and let the dough rise at room temperature (70-75°F) for 6-8 hours or until doubled. (For a more complex flavor, refrigerate overnight after an initial 1-hour rest.)

12. Shape and Proof

13. Divide the dough into three equal portions and shape each into a ball or roll.

14. Place them in a greased 9x5-inch loaf pan.

15. Cover and let it rise for another 3-5 hours, until puffy and near the top of the pan.

16. Bake

17. Preheat oven to 350°F (175°C).

18. Brush the top with milk or an egg wash.

19. Bake for 30-35 minutes, until golden brown.

20. Let cool before slicing.

Enjoy your soft and fluffy sourdough milk bread! Would you like any variations, like making it dairy-free?