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Sourdough Shokupan (Japanese Milk Bread)
  • Levain
  • 34g high-protein white flour (King Arthur Baking Bread Flour)
  • 7g superfine sugar
  • 34g water
  • 13g ripe sourdough starter, 100% hydration
  • Tangzhong
  • 31g high-protein white flour
  • 122g whole milk
  • Main Dough
  • 241g high-protein white flour
  • 79g whole milk
  • 50g egg (about one medium)
  • 49g unsalted butter, at room temperature
  • 15g superfine sugar
  • 6g salt
  • 87g ripe levain
  • If not using the Pullman pan lid, one whole egg and splash of whole milk for egg wash
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