Japanese Nama Shokupan

This Japanese nama shokupan recipe yields a soft, fine-crumb loaf sized for a 450g loaf pan. Mixer speeds and timings are included for accuracy.

Formula (1 x 450g loaf pan)

Steps

1. Mixing (stand mixer speeds)

1. Add all ingredients except butter. Mix on low speed 2 minutes (speed 2) until no dry flour remains.
2. Increase to speed 4 for 3 minutes until the dough comes together.
3. Continue to speed 5 for 8 minutes to reach a strong, elastic dough.
4. Add butter and mix 3 minutes on speed 3 to incorporate.
5. Final mix speed 5 for 6 minutes until a thin, extensible windowpane forms.

2. Bulk fermentation

1. Shape dough smooth. Place smooth side down in a lightly oiled bowl, press once, then flip smooth side up to coat the surface.
2. Ferment at 28-30°C, 75% humidity.
   • Oven method: 28°C + a bowl of hot water, about 1.5 hours.
3. Proof to double in size. A floured finger pressed in the dough should not spring back.

3. Divide and rest

1. Turn out the dough and gently degas.
2. Divide into 3 equal pieces and round.
3. Cover and rest 20 minutes at room temperature.

4. Shape (three-roll method)

For each piece:

1. Roll out and degas thoroughly.
2. Flip and flatten. Fold 1/3 from one side and press, then fold 1/3 from the other side and press.
3. Lightly roll to seal.
4. Roll up from one end, not too tight.
5. Seal the seam and place three rolls in the pan.

5. Final proof

• 38°C, 75% humidity
• Proof to 80% full, about 40-50 minutes
• Dough should be about 2cm below the rim

6. Bake

The original notes did not include baking temperature and time. Bake using your standard shokupan settings until golden.

Tips

• Control dough temperature, especially in warm weather.
• Do not roll too tight or the center may not rise.
• Avoid over-proofing to prevent collapse.

Result

Soft, fine, and tender crumb - perfect for toast or sandwiches.