HOW TO MAKE WHOLE WHEAT SHOKUPAN~SPONGE METHOD~(EP195)
Today I want to share with you, my whole wheat Shokupan.
I have so many kinds of Shokupan video lately, it’s only because I received so many questions!
Whole wheat shokupan is one of the most asked question. Asking, Can I make Shokupan with whole wheat?
Well, it’s not simple question to answer, because, whole wheat bread is not as easy as regular shokupan.
But it’s not too too complecated, all you need is sponge.
What is sponge?
It’s made from 3 ingredients, flour, yeast and water.
Mix until combined, roughly, then cover with plastic, and leave in a fridge 6 hours to overnight.
The sponge should be used within 24 hours.
Sponge is also known as pre-fermented dough, gives more deep aroma and makes more extensible dough.
Since the whole wheat weaken the gluten structure, it won’t rise so much compare to white bread.
By adding a sponge improves aroma and texture as it raises the dough in the process.
Cold Start Method
I always bake my Shokupan with Cold Start Method.
This baking method rises the dough so much higher than in start baking in hot oven.
The lower temperature activate the yeast at the maximum.
The shokupan is a large in volume bread, so you can cook through perfectly.
Try this method to make tall and fluffy Bread!
Whole wheat Shokupan
- stand mixer
- 205×100×120 mm Shokupan mold
- 190 g bread flour
- 1 g instant dry yeast
- 120 g water
- 75 g bread flour
- 115 g whole wheat flour
- 22 g sugar
- 6 g salt
- 4 g instant dry yeast
- 22 g unsalted butter
- 150 g whole milk
- Mix all the ingredients until it forms a dough.It is a dry dough, but it's OK. Cover with a plastic, leave in a fridge for at least 6 hours to overnight.※Sponge should be used within 24 hours.
Bread dough (Stand mixer)
- The next day, take out from the fridge an hour before you are making the bread and leave it room temperature.
- Put in your flour, whole wheat flour, sugar and salt into a stand mixer bowl.Run the stand mixer until all the ingredients combine, then add in the yeast.Continue mixing, and pour in the milk.Milk makes the dough moist and flavorful, and mask the too much earthy flavor of whole wheat.Keep the mixer running, until it forms a dough for about 1 minute.
- Stop running the mixer, and add in the sponge. Rerun the mixer, on low for about 8 mins, until the dough stretches paper thin.Add in unsalted butter and run the mixer for about 3 mins.
- Let's give it a test, the dough stretched paper-thin, it's good to go.Shape into a ball, stretch the surface to keep the gas inside.Drizzle just a little bit of vegetable oil, put the dough back in the bowl.Cover with plastic, and leave it at warm spot for about 30 mins, until almost double in volume.
- Punch the dough and put it back to the bowl.Leave it another 30 mins until double in volume.It provides the fresh oxygen to the dough to activate the yeast even more.
- Take out the dough onto the working surface, and take 10 mins Bench rest.Banch rest relaxes the dough for the final shaping.Dust with a minimum amount of flour, and then roll it out to release the gas.Today, I will shape it into one loaf.Roll it out to an inch thickness, and roll it up give it a tension on the surface.Pinch to seal the dough and put it in a greased mold.Cover with plastic or shower cap, and let it rise for 45 mins or until a little bit over the edge.
- While the final proofing, preheat the oven for 100℃.It took me 50 mins to fully rise.The seam side is appeared on my surface but I give it a go!Put it in 100℃ oven, and reset the temperature to 200 ℃.Bake it 40 mins in total.
- Cover the dough if it starts browning.Take out and apply butter on top if you want and cool to room temperature.