Recipe: Shokupain de mie dough

This is the final version of my shokupan dough for Breaducation. It is similar to versions I've shared here and elsewhere in the past, though the formula, mixing, and bulk-proofing process have evolved somewhat. It's a dough I use for a lot of products, and is the template for all of the enriched bread formulas in the book. I'm not including shaping methods here, since I'm sharing it for use in other products posted elsewhere for the time being, but I'm sure you can figure out how to turn it into the loaf pictured above if desired.

At least until the book is out, any recipes pulled directly from it will be set behind the paywall, so if you want in on this, you know what to do.

—Andrew