32 Comments

I would like to do this in my longer Pullman pan. Would that work?

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I think this amount of dough is more than enough for a long Pullman (mine is 13x4x4, is that what you have)? If you multiply 13/9 x 750g, its 1050g and some left over for rolls. Or you could scale all the ingredient amounts to 1050 (or 2/3 and make it an even 1000 for simple math) and give it a try?

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or 1080, like my pan-size chart recommends!! ;)

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Just saved it to my OneNote!

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Nov 2, 2022Liked by Andrew Janjigian

cannot wait to try this!!!

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Nov 2, 2022·edited Nov 2, 2022

Was just searching your substack for a shokupan recipe! I’m so excited to try this! Also thanks for including liquid and dry milk measurements. 2 questions:

1. What is the purpose of the 2 folds? Is it possible to mix to window pane in the beginning and omit those?

2. Do you or have any plans for a sourdough version? Very grateful for this yeasted one though!

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Theresa - The folds are to ensure an even and fermentation, comparable to punching down. The dough is a little too wet to really "windowpane", but you could give it a try. A sourdough version is in the works though I can't say when it will be up!

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Thanks for the reply and can't wait for the sourdough version. Patiently waiting for my pocket companion to show up in the mail any minute now and will make the yeasted version to distract myself in the meantime.

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Nov 3, 2022Liked by Andrew Janjigian

Just had my first slice. PFG!

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author

MTME! (Music to my ears!)

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Suggest that future PDFs include your name (and copyright notice?). Also, I for one would have preferred it if it was formatted to print out in 2 pages rather than 3. Thanks.

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author

Allen - adding my info is a good idea, thanks. As for the page count, I use an excellent app for recipe writing called Mela. It generates those PDFs, and there is no way to control spacing to compress things when it runs over like that, sorry.

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Nov 3, 2022·edited Nov 3, 2022

I copy / pasted it to make 2 pages if you really want it. I'm sure someone will say my font is too small.

https://docs.google.com/document/d/1gKAgikhd6NfqEtxp9IUERLQ0XkUmapW640DOo2cu3WY/edit?usp=sharing

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Just made this recipe yesterday. Beautiful rise, golden brown crust, fine crumb and cottony soft texture. Will try to enrich it with egg next time. I have made a sourdough version before, which gives it another element of flavor. Baked in a pullman without a lid and brushed the butter on after baking. Would an egg wash be appropriate, as I do like the finish it gives.

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Maybe I missed it, but if making 100g buns do those still bake at 325? Thank you, and I can’t wait to try it this weekend!

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Yes! They probably will take 20-25m to bake.

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The recipe was clear & the bread is great. Keeper. Thanks

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Nov 8, 2022Liked by Andrew Janjigian

This is delicious bread! I wasn't convinced I'd like it since it's so soft and sweet, but it makes amazing toast. It is so different from my standard sourdough, with its crackly crust and hefty chew. Excellent counterpoint when I want something different.

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I love them both equally!

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Made a 13x4 pullman version and a couple of regular fluted pans. Question for you - the Maine Grain pans look great, it doesn't look like they have lids? Assuming then the tops would be more mountainous like the fluted pan? Debating whether to buy the 9x4 or not, I love the look of the pans with the square shape. And these were a BIG hit with my bakery customers that tested them this week!

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Sharon - The pans that MG sells are made by Rackmaster, and they do make lids for them. You can buy pans and lids from them directly, but shipping can be expensive. Or just the lids, if you buy the pans from MG: https://www.rackmaster.co.uk/product/pullman-slide-on-lids/

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Nov 10, 2022Liked by Andrew Janjigian

Thanks!

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Nov 28, 2022Liked by Andrew Janjigian

Delicious bread! Bought a pullman to try it and liked it so much I bought a second pullman. Kept a quarter of one loaf around stored in a plastic bag to see how long it would stay fresh. Made it 7 days before it even begin to show any noticeable signs of staleness.

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So glad to hear that, Todd!

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Jan 22, 2023Liked by Andrew Janjigian

Great recipe, turned one loaf into cinnamon rolls and they were divine. It might be my preferred dough for cinnamon rolls.

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author

Preferred divine dough?! Music to my ears, Kyle! Thank you!

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I've made this dough a few times now, adding a number of grain and puree variations, though I'm still mostly using the original recipe as a base inspiration.

So even as my own versions drift, I do want to thank you for sharing. This post got me to think about scalds as something for enriched breads, and it convinced me to get some pullman pans (which makes sandwich making for kid lunches so much easier...)

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I do not understand your formula and what you mean by "add the remaining milk". - Is milk in Yudane 300 g and milk added to main dough 240 g, for a total of 540 g? Then, how is that 66% of total flour of 745g? Thank you for explaining, please.

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Christoph - That is my mistake. The correct % is 72%. 66% is the amount of water when using water + milk powder.

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Saw your IG post and the “new” version for this bread. Any context to why the reduction of the 1:1 sugar-rice flour ratio in the yudane and the addition of an egg yolk? Thank you!

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Matt - I've tweaked this recipe considerably since first sharing it, including increasing the amount of starch in the yudane. As for the yolk, I like egg in shokupan it for color and richness, but don't want the proteins from the white, which have a drying effect on the crumb.

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Thank you, looking forward to try this!

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