EDIT

Black Sesame Sourdough Shokupan

      This recipe yield 1 loaf

      Sweet Starter

      • 40g starter
      • 40g water
      • 40g flour
      • 20g sugar

      Preferment

      • 100g starter
      • 40g water
      • 100g Bread flour

      Main Dough

      • 120g bread flour
      • 20g sugar
      • 5g salt
      • 25g water
      • 20g whipping cream
      • All of the sweet starter
      • All of the preferment
      • 20g butter
      • 20g Grind Black Sesame + 1 tsp sesame oil
    1. Mix all ingredients of sweet starter, and let rise (Takes around 5-6 hours to triple)
    2. Mix all ingredients of preferment, and let rise (Takes around 2.5 hours to double)
    3. Keep Preferment in fridge while waiting sweet starter to tripled.
    4. Mix all ingredients (except Butter) of Main Dough after sweet starter & preferment ready.
    5. Knead in low speed (1-2), for around 3-5 Mins, until it all comes together.
    6. Add in butter, and knead in medium speed (2-3), until window pane.
    7. Divide and Rest on bench for 20 minutes.
    8. Roll and place in pullman loaf tin.
    9. Bake in 180 degree for 35 mins.

For overnight sweet starter, use:

  • 30g starter
  • 45g water
  • 45g flour
  • 20g sugar

EDIT

      This recipe yield 1 loaf

      Sweet Starter

      • 40g starter
      • 40g water
      • 40g flour
      • 20g sugar

      Preferment

      • 100g starter
      • 40g water
      • 100g Bread flour

      Main Dough

      • 120g bread flour
      • 20g sugar
      • 5g salt
      • 25g water
      • 20g whipping cream
      • All of the sweet starter
      • All of the preferment
      • 20g butter
      • 20g Grind Black Sesame + 1 tsp sesame oil
    1. Mix all ingredients of sweet starter, and let rise (Takes around 5-6 hours to triple)
    2. Mix all ingredients of preferment, and let rise (Takes around 2.5 hours to double)
    3. Keep Preferment in fridge while waiting sweet starter to tripled.
    4. Mix all ingredients (except Butter) of Main Dough after sweet starter & preferment ready.
    5. Knead in low speed (1-2), for around 3-5 Mins, until it all comes together.
    6. Add in butter, and knead in medium speed (2-3), until window pane.
    7. Divide and Rest on bench for 20 minutes.
    8. Roll and place in pullman loaf tin.
    9. Bake in 180 degree for 35 mins.

For overnight sweet starter, use:

  • 30g starter
  • 45g water
  • 45g flour
  • 20g sugar