超鬆軟酸種日本奶飽 Sourdough Shokupan - step by step

#毛姐廚房
#sourdough
#sourdoughbread
#sourdoughrecipe

Sourdough Shokupan Recipe ~
1st starter :
- 30g starter
- 30g flour
- 30g water
*Will reach its peak around 6-8 hours

2nd starter (stiff starter) :
- 50g active sourdough starter (from the 1st starter)
- 150g bread flour
- 75g water
- 26g sugar (or allulose)
*This stiff starter will reach its peak around 8-10 hours

The Dough :
- 460g bread flour
- All of the stiff starter
- 60g sugar (or allulose)
- 8g salt
- 2 eggs (100g)
- 230ml almond & coconut milk
- 50g unsalted Butter
*Leave it overnight or at least 6-8 hours to reach its peak

Eggwash
- 1 egg
- 1 tsp of water

180°C 40mins (cover by aluminium when it turns brown enough at the top)