The Long-Awaited Recipe
I posted the photo of my Pumpkin Chocolate Sourdough Shokupan on my Instagram a while back. The scrumptious looking bread is made with my favorite vegan butter from Miyoko. And last week, I received an overwhelming request for the recipe as my photo was shared by the one and only one Miyoko. It was then that I realized that I haven’t shared my Pumpkin Chocolate Sourdough Shokupan recipe here yet.
Variation From Vegan Sourdough Shokupan
The recipe is indeed a variation from the vegan sourdough shokupan recipe I posted last week. The concept of it is simple. Simply prepare the vegan shokupan dough, divide into 2 equal parts. Then, mix pumpkin puree and cacao powder to each halves respectively. As many of you have requested this recipe with exact measurement and directions, I decided to finally share it here with you all.
Perfect-For-Fall Recipe
Fall is always my favorite time of the year. So, I always like to create a fall themed variation of my best recipes. Orange and brown are my favorite colors for fall. Moreover, when it comes to fall, how could you forget about pumpkins? Hence, it seems like a no-brainer for me to create fall-themed shokupan with pumpkin puree and chocolate.
Baking Schedule
Same as my vegan sourdough shokupan recipe, this recipe is easy to prepare the night before and bake first thing in the morning. Here is an example of my preferred baking schedule, but you can adjust according to your own preference:
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 and enjoy for breakfast! 🍞
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 of 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.
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.
Pumpkin Chocolate Sourdough Shokupan
Course: Sourdough, Shokupan, Milk bread, Vegan Milk BreadCuisine: JapaneseDifficulty: Easy9
servings30
minutes35
minutesThis recipe makes one loaf in a 450g Pullman Loaf Pan (20 x 10 x 10 cm)
Ingredients
- Sweet Levain (Prepare at 6pm)
50g active starter
50g water
50g bread flour
25g sugar (I used coconut sugar)
- Yudane
60g hot water
60g bread flour
- Pumpkin Dough (Mix at 11pm)
100g bread flour
60g pumpkin puree
10g soy milk (or any kind of plant milk of your choice)
12.5g sugar (I used coconut sugar)
75g sweet levain (from above)
12.5g vegan butter
2.5g salt
1/2 of the yudane from above
- Chocolate Dough
100g bread flour
15g cocoa powder
35g soy milk (or any kind of plant milk of your choice)
12.5g sugar (I used coconut sugar)
75g sweet levain (from above)
12.5g vegan butter
2.5g salt
1/2 of the yudane from above
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 of the pumpkin dough 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.
- Repeat the same step for the chocolate dough.
- Divide each dough into three equal parts. So there will be a total of 6 dough balls. 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. Place chocolate dough over the pumpkin dough, 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 tripled in size, 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.
