酒種の作り方・基本の食パン 絹の様な糸引きクラム こねない楽々レシピ How To Make Japanese Rice & Koji Starter & Softest Shokupan Bread

酒種の作り方・基本の食パン 絹の様な糸引きクラム こねない楽々レシピ How To Make Japanese Rice & Koji Starter & Softest Shokupan Bread

How To Make Sakadane Starter & Best Shokupan Sakadane is natural leaven derived from sake brewing in Japan It was invented in 1874 for baking Western style bread In this video I will share a very simple way to make Sakadane and a recipe of wonderful Sakadane Shokupan You may know the soft tasty Japanese Milk Bread, Shokupan This recipe has no milk, no eggs, no butter Good choice for Vegan diet as well The recipes of Sakadane & the bread are also in the description section below Disinfect a 800ml/1.5 pint lidded jar with hot water 200 g cooked and cooled rice 40 g dried Koji You can find dried Koji in Asian grocery stores or online Pour boiled and cooled water, 50% above the dry ingredients The dried Koji and rice absorb water If the mixture looks dry during the process add more boiled & cooled water The water should be at room temperature The spoon is also disinfected with hot water Place the lid on, let stand at room temperature for a day Ideal temperature is 20 – 28 C/ 68 – 80 F At 24 hours No bubbles Getting cloudy Open the lid and shake once a day Lid back on, let stand another day At 48 hours I already opened and closed the lid Some bubbles are visible Rice has become plump with absorbed water Leave another day At 72 hours Some rice grains are floating, some at the bottom Rice grains are melting, losing shape Creamy bubbles are at the top Smells great like sake! Lid on, leave another day At 96 hours Increased sediments More cloudy The bubbles have become more fine and creamy Really love the smell ! Lid on, leave one more day Gas is leaking from the plastic lid of Mason Jar Let’s see what happens if you use a tighter lid Changed to the standard Mason Jar lid just for fun At 120 hours Cloudy, fine bubbles Rice grains are half melted It’s done! Lid on, put in the fridge until baking Open the lid and shake once a day to keep it healthy The first bread is Japanese Shokupan The beloved soft tasty loaf bread The recipe is in description section 60 g Sakadane 200 g water 20 g cane sugar 20 g light olive oil or other mild veg oil 400 g bread flour I used flour with 13.2 % protein 7 g sea salt Let’s learn about Sakadane further It has Koji and additional wild yeast coming from the environment Wild yeast cannot break down the starch in the rice on its own Koji breaks down the starch to make maltose and glucose Yeast consumes these simple sugars to make CO2 & alcohol The carbon dioxide gas rises the bread dough The same double action is used in brewing sake as well Put the dough together to make a shaggy mass I will make gluten without kneading You can do standard stretch & fold Or try my way Rest 15 minutes to let gluten bond form 15 minutes later Partial gluten bond Lift up the dough, stretch and roll up This works like bench fold Makes gluten fast while building gluten structure as well Rotate 90 degrees and repeat a few times Round the dough smooth side up Rest 15 minutes 15 minutes later Repeat pulling up, stretch, and roll Rest 15 minutes 15 minutes later Good gluten bond is forming Repeat the same step for the third time Do not force when the dough gets less stretchy Rest 15 minutes 15 minutes later Once more This is also similar to coil fold in the air This should be enough Let rise up to double size 4.5 hours later at 27 C / 79 F Faster than typical sourdough bread Sprinkle with bread flour When the first rise is done, a hole with a floured finger does not close De-gas Divide into 2 equal pieces Flatten & de-gas Pre-shape Fold in thirds and roll up Bench rest 20 minutes 20 minutes later This dough is very plump and elastic Roll out into a rectangle Important to de-gas for fine silky crumb Fold in thirds Roll up Spread the end thin Pinch the seam closed Place in a loaf pan seam side down Proof until the dough reaches the rim 4 hours later at 27 C / 79 F Good second rise / proof is important in Shokupan baking Be patient Brush with egg wash Bake at 190 C / 375 F for 15 minutes first, and then cover with aluminum foil, bake 15 more minutes Watch closely since this dough browns fast As soon as it’s baked, tap the pan on a mat Remove the loaf onto a cooling rack Big oven spring! It is truly amazing shokupan Sakadane is a perfect choice for soft bread Go to get Koji right now!

(難易度中) 最も簡単な酒種の作り方と、極上ふわふわの内相が出来る酒種食パンレシピです。ヴィーガン対応。Sakadane is Japanese traditional natural leaven for bread baking, derived from Sake – brewing process with rice and Koji (Aspergillus oryzae). It is non-acidic, powerful & fragrant, an excellent bread starter. This bread has no butter, eggs or milk. Great for Vegan recipe as well.

[酒種]
炊いて冷ましたご飯 200 g
乾燥麹 40 g
湯冷し（室温）体積にして上記材料の 1.5 倍程度

熱湯消毒した蓋のできる瓶に材料を入れ、一日1回蓋を開けて空気を入れ、振り混ぜる。温度は24−28℃くらいが最適。5日くらいで動画の様に濁り、細かい泡が出てシュワシュワしたら出来上がり。蓋をして冷蔵庫で1月は保つ。毎日蓋を開けて振ると尚良い。

[レシピ 1.5斤山食パン Recipe in English is below]
＊１斤型には３分の２量で作って下さい
酒種 　60 g （ベーカーズパーセント（以下BP） 15%)
水 　200 g　（BP 50%)
きび砂糖　20 g　（BP　5%)
強力粉 又は準強力粉 　400 g　(動画では蛋白13.2%を使用)（BP 100%)
米油又はライトオリーブ油など癖のない植物油 　20 g　（BP 5%)
海塩 7 g　（BP 1.75%)

１）材料を全部混ぜて 15分置く。
２）ストレッチ＆フォールド又は動画の操作を15分おきに4セット行う。
３）２倍弱まで発酵させる。時間は環境や温度で変わるので生地をよく見ること。28度を超えるとダレやすいので注意。
４）ガス抜き、動画を参照して成形、食パン型に入れて縁に届くまで２次発酵する。
５）オーブンに天板を入れて190℃に予熱しておく。
６）塗り卵 (分量外、好みで) して190℃で15分焼き、アルミ箔で覆って更に15分ほど焦げないよう気を付けながら焼き上げる。

[Sake Starter (Sakadane)]
200 g cooked and cooled rice
40 g dried Koji (find at Japanese groceries or online)
Boiled and cooled water (room temperature) – 1.5 times of volume of the dry ingredients

Mix above in a sterilized jar. Lid on, let stand at room temperature (20-28C / 68-80F ). Once a day, open the lid to let air in, and shake. It’s done in about 5 days, when the liquid is cloudy and bubbly as the video. place the lid on and keep in the fridge for 1 month or more. Open the lid and shake once a day to keep it healthy.

[Sakadane Shokupan (4”x 4”x 8” loaf pan)]
40 g sakadane
200 g water
20 g cane sugar
400 g bread flour (13.2% protein)
20 g light olive oil (or other mild veg oil)
7 g sea salt

1) Mix all the ingredients and rest 15 minutes
2) Stretch & fold in the standard way or as the video, 15 minutes apart x 4 sets
3) Let rise until the dough gets almost double. Avoid temp higher than 28 C/ 80 F where protease in Koji becomes active.
4) De-gas, shape as the video, place in a loaf pan, cover and proof until the dough reaches the rim.
5) Preheat the oven to 190 C/ 375 F with a baking sheet in, to provide good bottom heat.
6) Brush with egg wash if you choose. Place the loaf pan on the hot baking sheet. Bake at 190 C/ 375 F for 15 minutes, cover with aluminum foil to prevent burning, bake another 15 minutes or until golden. Watch closely since this dough browns easily.

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パン作り道具のお問合せ・アマゾンのリンクのご希望がよくあるので、以下に貼りました。アマゾンジャパンで類似のものもjpとして載せました。
Here is a requested list of essential tools similar to what I use in Umai lab videos

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#酒種 　#食パン　#shokupan

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