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! 🍞
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.
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!
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.
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.
New & Improved – Vegan Sourdough ShokupanCourse: Sourdough, Shokupan, Milk bread, Vegan Milk BreadCuisine: JapaneseDifficulty: Easy
This recipe makes one loaf in a 450g Pullman Loaf Pan (20 x 10 x 10 cm)
- Sweet Levain (Prepare at 6pm)
50g active starter
50g bread flour
25g sugar (I used coconut sugar)
- Yudane (Prepare at 6pm)
60g bread flour
60g boiling water
- Dough (Mix at 11pm)
200g bread flour
25g sugar (I used coconut sugar)
150g sweet leavin
25g vegan butter
All of the yudane from above
- 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.
- 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 180°C for 35 to 40 minutes.
- My Baking Method
- Preheat oven to 180°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.