Milk Bread (Shokupan) with Poolish | The Nerdie Baker
Milk Bread (Shokupan) with Poolish
45 mins prepServes 10
A go-to recipe for a soft and versatile milk bread using a poolish starter, perfect for weekend baking. This recipe yields a delicious loaf that can also be shaped into buns.
1. Mix all poolish ingredients and let it ferment for 3-4 hours at 80F.
2. Using a stand mixer with a dough hook and mixing bowl attached, add in all the bread ingredients + poolish, except for the butter. Mix ingredients at medium speed for about 5 mins until a rough dough is formed. Add in softened butter and knead for about 20mins until dough stretches well and passes the window pane test. Cover and let it rise to double in size (about 1 hour in a warm area - 80F).
3. Once risen, punch the dough to let the air out. Divide the dough in 3 equal weights. Roll and shape the dough and place them in a 450g pullman loaf tin. Cover and let it rise until it almost reaches the lid. There should be a slight resistance when you slide the lid.
4. Preheat oven to 375F and bake for 30-35mins. Once baked, tap the loaf tin to release the hot air and remove bread from tin immediately. Let it cool completely before slicing.
