A super soft and shreddy shokupan recipe made with sourdough and purple sweet potato. This bread is perfect when toasted and topped with jam for a delicious breakfast.
1: In the morning, make your sweet stiff starter. It’s ready to be used when it doubles or triples, ~7-8hr at 80F.
2: In the evening, make your tangzhong. Cover and let cool for 10mins. Then mix everything except butter in a stand mixer until dough comes together.
3: Add butter and mix until dough achieves window pane.
4: Form dough into a ball, cover, and proof for 2-3hrs in a warm environment. Dough should rise slightly. Place into the fridge overnight.
5: The next morning, divide dough into 3 equal portions. Form each into a ball, cover, and rest for 20mins.
6: Shape the dough one at a time (as shown in the video) by rolling it into a long oval, then fold into thirds, roll again to press out any air bubbles, then form into a log. Place into a 20x10x10cm tin.
7: Cover and proof until it fills up 90% of the tin.
8: Brush with egg wash, snip the tops (optional), and bake at 355F for 35-40mins. Tent with foil if the top is getting too brown.
9: Brush with melted honey butter (optional).
