Brown Butter Honey Oat Shokupan
Serves 12180 mins prep40 mins cook
This irresistible brown butter honey oat shokupan is made with naturally leavened dough, incorporating oatmeal and brown butter. Ideal for sandwiches or enjoyed on its own, the recipe yields one loaf and combines sweet stiff levain with a tangzhong for a soft, fluffy texture.
0 servings
What you need
Instructions
1: In the morning, make your sweet stiff starter. It’s ready to be used when it doubles or triples, ~7-8 hours at 80F. Could take more or less time depending on your starter. Meanwhile, make your brown butter. 2: In the evening, make your tangzhong. Cover and let cool for 10 minutes. 3: Mix everything except butter in a stand mixer until dough comes together. 4: Add butter and mix until dough achieves window pane. 5: Form dough into a ball, cover, and proof for 2-3 hours in a warm environment. Dough should rise slightly. Place into the fridge overnight. 6: The next morning, divide dough into 3 equal portions. Form each into a ball, cover, and rest for 20 minutes. 7: Shape the dough by rolling it into a long oval, then fold into thirds, roll again to press out any air bubbles, then form into a log. 8: Spray the surface of the dough with water or roll over a damp towel, then roll it in some oats. Place into a 20x10x10cm tin. 9: Cover and proof until it fills up 90% of the tin. 10: Bake at 355F for 35-40 minutes. Tent with foil if the top is getting too brown.View original recipe