I truly appreciate your taking time to show real time kneading and guide and encourages viewers to learn and be patient with preparing the dough manually, because of your video, you truly captured making home made breads as an ART and as a therapeutic activity. Thank You once again KPB, I strongly recommend everyone to watch this video all the way to the end as the finished product turned out excellent. Such an excellent tutorial for the beginner bakers. Once again THUMBS UP for the great Job!!!
I made this recipe tonight (with all purpose flour) and it is so, so amazing. I’ll be making it again. I can’t believe how good it is!!! And this was my first time making bread!
Hi Akino - I only came across your channel quite recently and have enjoyed your tutorials very much. I tried this recipe out today - to see what shokupan bread was really like. I had no problem kneading (you are correct - after some practice, 64/65% does not seem sticky anymore) and the loaf came out beautifully. Thank you for a great channel - and your English is excellent. I even knead my dough in a similar fashion! For those who were discussing baking temps/times for non-fan-assisted (non-convection) ovens and without using the 'cold start' method - this is what I did using my old faithful electric oven - no frills whatsoever: I preheated the oven to 176 Deg C (350 Deg F) and placed the baking pan on the middle rack (bottom element heat only). I then baked it for 20 minutes - tops were browning beautifully - so I loosely covered it with tin foil to avoid burning the tops - and baked for a further 10 minutes. Total baking time = 30 mins. Very nice soft, fluffy loaf indeed. One thing I forgot to do, but should have - was to turn the pan around when putting the foil over it - for more even baking; the one half was slightly browner than the other. But maybe that's just my oven being quirky.
@@kitchenprincessbamboo Hi there. I do have a top element in the oven, but it operates independently from the bottom i.e. unless I switch it on it does not heat up as part of the preheat process. It is supposed to be for grilling meats etc (overhead heat). I can also set it to top element only for this purpose. But if I am in a hurry to bake/roast something I switch on both to speed up the preheat process. Then I switch the top element off once it gets to required temp. It also has a rotisserie feature, comes with the bits and pieces one needs to make rotisserie chickens/whatever. It might be old, but it was pretty good functionality-wise for its day. Also has a 'warming drawer' - that can be switched on/off when required too. Ideal for proofing dough in mid-winter. I will be making this bread again soon - one of these days I'll be able to knead it at the correct hydration rate :) Thank you.
@@serenedreams3745 We recently had to replace the oven thermostat - I briefly considered buying a new stove until I priced what it would cost to get one with the same size oven as my current stove. I nearly passed out..... So we bought a new thermostat (for about US$ 55) and my husband changed it out for me - so no extra labor costs either. So far, so good; back to baking breads, etc.
I have made your shoku-pan 4 times. Everytime it comes out great. You really do have to knead it by hand. For me I get a better feel for the dough texture. I made the bread a couple times with all purpose flour because I couldn't get bread flour. I just had to work the dough a bit longer but it still came out moist and delicious!
I would love to see you work with this recipe using coconut flour and tapioca starch. I know you did a rice shokupan for the gluten free people, but some of us can't have any grains. I miss my bread and having issues working with coconut flour. I can't get tigernut flour easily and I can't have psyllium husk flour. So coconut flour is all I have to work with.
Can you please make shokupan with coconut and tapioca flours? I have dietary issues with all grains and these are the only flours I can use. I love your shokupan recipes and would like to eat bread products without having any stomach issues.
As always awesome outcome!! But, Instead of kneading it with hands can we use food processor? And all purpose flour instead of bread flour? Will I still yield the same results?
@@kitchenprincessbamboo I have got some butter (went grocery shopping!) and so Ill make this on the weekends. Ill let you know how that goes! :) However, I’d like to ask for tips on how you work the sticky dough. From previous experiences with sticky dough, I’m not too good at that and you just do it so well
@@kitchenprincessbamboo Apologies chef, just to make sure. So, I proof the dough until it fully raises while pre-heating the oven at 100°C degree, then when the dough is fully proofed, I put the dough into the oven and raise the temperature to 200°C? Many thanks!
I have a problem.. somehow after the second rise/shaping, the dough did not rise in the bread pan. The window pane test and the hole test was ok. Both rise was wonderful when the dough risen beautifully. However every time before baking the dough did not rise in the pan within 50 min (the height came up to about half of the pan) I followed the steps and did put in temperature controlled microwave for the proofing. What is wrong >
This is interesting. I thought shokupan was made with milk. What is the difference from what I have seen called "Japanese milk bread", if you know what that is?
Nanami & Takumi Nonaka Hi, I set the temp to 375 and set it to 20 minutes ( you may need to add about 3-5 minute? For the preheat cycle) but baking time should not be over 25 minutes, and just keep and eye on it after 15 minute time. and dont forget to take a deep breath when your first attempts turn unsuccessful. Of course dont forget to give yourself a pat on your shoulder for a job well done!!
