Shokupan

Ingredients

Poolish
flour	100g	30%
water	100g	30%
yeast	1g	0.3%
Other
flour	233g	70%
cream	127g	38%
sugar	50g	15%
salt	3g	1%
yeast	4g	1.2%

Protocol

• Prepare Poolish and pour into bottom of pan.
• Add flour, cream, sugar, salt, yeast on top. A dry layer of flour separates the poolish from the cream. The flour is piled up to make space for a well to keep the yeast dry.
• In maker at 21:30.
• Basic Bread Regular, Regular crust
• Timer to complete 06:20 next day.

Results

• Undercooked in a tiny patch at the top. Likely because it rose to nearly touch the window on the top of the machine.
• Center is soft like shokupan
• Holes are larger than shokupan
• Crust is very crunchy. Shokupan crust is chewy and thinner.