[Syokupan] How to meke japanese fluffy white bread 

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▼Syokupan Japanese white bread recipe
●Ingredients
500g Bread flour
7g dry yeast
40g sugar
8g salt
25g skimmed milk
12g unsalted butter
360-370ml Water or lukewarm water
●How to make
・In a separate bowl, mix 3 tablespoons of flour (27g), 1 teaspoon of sugar, all the yeast, and 100ml of lukewarm water, and pre-ferment in a warm place of about 30°C/86℉ for about 15 minutes.
・Let the well-kneaded dough rise to about 2.5 times its original size (approximately 1 hour at 30℃/86℉). *1
・Divide into 2 pieces and rest the dough for about 20 minutes on the bench.
・Put into a mold that has been coated with oil, and when the highest part has risen to about 9 minutes, spray with a mist, cover, and bake at 200℃/392℉ for 35-40 minutes*2*3
*1. After degassing, let it ferment in the refrigerator for 8-10 hours for an even finer, more chewy finish. In that case, take it out of the refrigerator, divide it into pieces, and roll it into balls. It will take some time for the dough to loosen.
*2. Preheat the baking tray.
*3. If the mold is small, the baking time will be shortened, so please adjust accordingly.
▼Calculation method when the mold is different
Make sure that the volume of the mold (ml) ÷ the total weight of the dough is about 3.8 (~4.0)
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