New & Improved – Vegan Sourdough Shokupan

vegan sourdough shokupan

The Perfect Vegan Sourdough Shokupa

I don’t know what it is, but there is something so comforting about those fluffy Japanese milk bread, aka Shokupan. My Super Soft Sourdough Vegan Milk Bread recipe has become one of my most viewed recipe on the website since I posted it last year. I have been making them over and over again and super happy with the result. However, I feel like that it lacks the fluffiness when compared with the real Shokupan. Hence, I started experimenting with some new ways to improve it. And today I’m so glad to announce that I finally found the recipe for the PERFECT Vegan Sourdough Shokupan! 🍞

vegan sourdough shokupan

The Soft & Fluffy Shokupan

Shokupan means “eating bread” in Japanese, is the most loved and popular bread in Japan, if not Asia. Japanese eat shokupan for breakfast with butter, as well as making sandwiches. Every bakery in Japan has their own “secret” recipe for Shokupan. Some may even say that shokupan to Japanese is like the baguette to French. However, as I mentioned in my previous post, traditional Shokupans are made with milk, eggs and butter, so for us vegans, it’s hard, if not impossible, to purchase shokupans in the stores.

vegan sourdough shokupan

Easy & No Stress Sourdough Recipe

This is an an easy and no stress sourdough recipe that needs no attention to the dough. All you need is a good stand mixer and Pullman loaf pan. Most people are afraid of sourdough baking as it’s time consuming with a high chance of failure. However, this recipe is definitely fool-proof. As long as you have an active starter, you will be able to bake yourself a soft and fluffy loaf of vegan sourdough Shokupan.

If you don’t have a sourdough starter, no worries, check my previous post – Beginner’s Guide To Sourdough Baking and you will be good to go!

vegan sourdough shokupan

Waking Up To Freshly Baked Shokupan

As I mentioned, this recipe is so simple and requires little attention that you can prepare the dough at night. Leave it on the counter overnight to rise. Then bake in the morning. There you go, a freshly baked loaf Shokupan for breakfast!

Most importantly, as a sweet levain is used in this recipe, there is no any hint of sourness at all. Not all people enjoy the sourness in sourdough bread. My family, for example, prefer a more neutral flavor. This Shokupan is therefore perfect for them and they really seem to enjoy it! I have been baking them this bread once every week and it’s one of the highlights on our brunch table.

vegan sourdough shokupan

Baking Schedule

6pm: Prepare Levain (1:1:1:0.5 starter : flour : water : sugar)
11pm: Mix the dough
11:15pm: Shape the loaf
11:30pm: Cover and leave it to rise overnight until it reaches the rim of the Pullman bread pan (I used a 450g pan, 20 x 10 x 10 cm)
Next morning: BAKE!

*This recipe is adapted from Autumn Kitchen.

pinterest image for the recipe

New & Improved – Vegan Sourdough Shokupan

Recipe by Angie @ The Floral VeganCourse: Sourdough, Shokupan, Milk bread, Vegan Milk BreadCuisine: JapaneseDifficulty: Easy
Servings

9

servings
Prep time

30

minutes
Cooking time

35

minutes

This recipe makes one loaf in a 450g Pullman Loaf Pan (20 x 10 x 10 cm)

Ingredients

Directions

  • At 6pm, mix all the ingredients of the sweet levain and leave it to rise until doubled or even tripled. It usually takes 5 hours.
  • While you are waiting for the sweet levain to rise, add 60g boiling water to 60g bread flour. Leave it aside to cool completely.
  • Once the levain is ready to use, place all of the ingredients (except butter) into the bowl of your stand mixer. Using the hook attachment, knead for about 5 minutes until the dough comes together and forms a dough ball.
  • Gradually add in vegan butter and continue knead for 10 – 15 more minutes or until reach window pane stage.Β 
  • Divide the dough into three equal parts, round it and rest for 10mins.
  • After 10 mins of rest time, take one of the dough ball, slightly flatten the dough and roll it out into a rectangle. Roll the dough up tightly into a log and place it into a lined Pullman loaf pan.
  • Cover and let it proof until the dough reached the rim of the loaf tin, about 7-9 hours (depending on your room temperature).
  • In the next morning, bake the bread (without lid) in the preheated oven at 180Β°C for 35 to 40 minutes.
  • My Baking Method
  • Preheat oven to 180Β°C with Challenger Bread Pan in it for 30 mins. Bake the bread in the Challenger Bread Pan for 20 minutes. Remove the cover and continue to bake for 15-20 minutes until the top is golden brown.
  • If you are baking it without a dutch oven, cover the bread with aluminum foil for the last 20 mins to prevent the crust to turn too dark.
 

Related Posts

Show Comments Close Comments
  1. erotik
    November 15, 2020

    Yours is such an inspirational story. The Holy Spirit definitely moves through you! You have such a light.

     
    Reply
  2. sikis izle
    November 15, 2020

    Asking questions are genuinely good thing if you are not understanding anything fully, however this post provides good understanding yet. Barrie Stern Weissmann

     
    Reply
  3. sikis izle
    November 16, 2020

    Just wanna remark that you have a very decent internet site , I like the design it actually stands out.

     
    Reply
    • Angie
      November 16, 2020

      Thank you πŸ™‚

       
      Reply
  4. film
    November 25, 2020

    Great blog! I am loving it!! Will come back again. I am bookmarking your feeds also.

     
    Reply
  5. Zytka
    December 8, 2020

    Hi Angie:)

    I baked this bread and despite the fact I added butter with everything else, it still worked. πŸ˜‰ it was the best recipe for Japanese bread I used, other with sourdough and for example tangzhong had never worked for me and breads were flat. Before giving up completly, I thought “well try last time”. πŸ˜‰
    Your instructions and very detailed photos next to your other recipes helped me a lot and beautifully risen bread is now hot or if the oven. πŸ™‚ one more time – big thanks and greetings from Poland πŸ™‚

     
    Reply
  6. Agnes Martin
    December 15, 2020

    This recipe looks wonderful, my sweet levain is bubbling up right now so I can make it but I have a pretty urgent question ! Is the proportion of the yudane really 50/50 with no cooking ? In my undestanding yudane was like tangzhong, so I am a bit confused… I hope you’ll see my message ! Thank you in advance

     
    Reply
    • Angie
      December 16, 2020

      Hi, Agnes. Sorry for my late reply. Yes, yudane is made just by mixing equal parts of hot boiling water with flour πŸ™‚

       
      Reply
  7. Lisa
    January 13, 2021

    Hi! ANY chance this would work if kneading by hand?
    Thank you for such a lovely and inspiring website πŸ™‚

     
    Reply
    • Angie
      January 14, 2021

      Hi Lisa, thanks for your comment! You can knead it by hand but it will take longer. Also, achieving the window pane stage is essential for this recipe πŸ™‚

       
      Reply
  8. bahis
    January 13, 2021

    You made some first rate factors there. I appeared on the web for the difficulty and found most people will associate with together with your website. Becka Gregg Yelich

     
    Reply
  9. hd film izle
    January 14, 2021

    Those are a really cute way to upcycle. I bet my kids would love to make these. Ivette Maxwell Grunenwald

     
    Reply
  10. filmi izle
    January 14, 2021

    I believe you have noted some very interesting details, thanks for the post. Mag Andre Obel

     
    Reply
    • Angie
      January 14, 2021

      Thank you!

       
      Reply
  11. yenilmezler
    January 30, 2021

    Hello friends, its enormous post about tutoringand entirely explained, keep it up all the time. Merilyn Herbert Lapointe

     
    Reply
  12. access
    January 30, 2021

    Hi there to all, how is all, I think every one is getting more from this website, and your views are fastidious in favor of new viewers. Leandra Bartholomew Ful

     
    Reply
  13. movies
    January 30, 2021

    I blog often and I truly appreciate your content. Your article has really peaked my interest. I am going to take a note of your website and keep checking for new details about once per week. I subscribed to your RSS feed too. Stevana Valentino Amanda

     
    Reply
  14. movie online
    January 31, 2021

    Excellent post. I absolutely appreciate this website. Keep writing! Norma Patsy Justus

     
    Reply
    • Angie
      February 12, 2021

      Thank you so much 😊

       
      Reply
  15. filmkovasi
    January 31, 2021

    Its such as you read my thoughts! You seem to know a lot approximately this, such as you wrote the e-book in it or something. I think that you just can do with a few percent to power the message home a bit, however other than that, this is excellent blog. A great read. I will definitely be back. Jesse Vail Ferrand

     
    Reply
    • Angie
      February 12, 2021

      Thank you! Glad that you like it πŸ™ŒπŸ»

       
      Reply
  16. Helen
    February 15, 2021

    I just made this and OMG it’s perfect. Thank you sooo much!

     
    Reply
    • Angie
      February 18, 2021

      Hi Helen, glad that you love it πŸ™Œ

       
      Reply
  17. yan
    February 22, 2021

    It turned out perfectly, thank you!

     
    Reply
  18. Christina Chan
    April 5, 2021

    Hi can I proof and make this in a bread machine?

     
    Reply
    • Angie
      April 8, 2021

      Hi Christina, yes you can πŸ™‚

       
      Reply
      • Christina Chan
        April 16, 2021

        Would you be able to provide some instructions on how to do so? Do I knead the dough with the bread machine as well? I will still need to leave it overnight right?

         
        Reply
  19. Gregory
    April 8, 2021

    Since the admin of this web page is working, no doubt very soon it will be
    renowned, due to its feature contents.

     
    Reply
  20. Matt
    April 8, 2021

    I don’t know if it’s just me or if perhaps everyone else experiencing problems with your site.
    It appears like some of the written text in your posts are
    running off the screen. Can someone else please provide feedback and let me know if this is happening to them too?
    This may be a problem with my web browser because I’ve had this happen previously.

     
    Reply
  21. storno brzinol
    June 9, 2021

    Perfect piece of work you have done, this web site is really cool with good info .

     
    Reply
  22. Dom
    June 10, 2021

    Can I ask one question before making this? You say the recipe is for one loaf, then later on you say divide the dough in three parts & place one in the Pullman. What happens to the other 2 pieces? Thanks

     
    Reply
    • Angie
      June 14, 2021

      Hi, what I mean is to place the three dough balls into the pan to make one loaf πŸ™‚

       
      Reply
  23. Penny
    July 20, 2021

    Hi, I started sweet levain this morning at 9 am and took me total of 16 hrs to accomplished this receipt. I read another receipt of yours shukupan chocolate so I follow by putting strawbery powder 8 g and cut bread flour same amount. It came out very soft and crispy outside. Since. Yummy!! I love it. =)

     
    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *