You may think that making shoku pan or square loaf bread is difficult, but I created a recipe that makes it easy even for beginners in the natural starter method. It has a fluffy, light, moist and chewy texture.
Ingredients: 1 loaf baked for 28 minutes at 190 °C
See Hints regarding using other starter types besides raisin starter.
Please refer to Recipe ID: 582951 for kneading and 1st rising instructions.
When the dough has doubled in volume, push it down gently with your fist. Take the dough out of the bowl.
Roughly, divide in half. If you want to weigh the dough properly, put a piece of canvas cloth or a clean kitchen towel on your scale to prevent the dough from sticking to it.
Divide the dough into 2 pieces. Cover the dough with an bowl, and leave to rest for 20 minutes. If you only have small bowls, use two of them or cover the dough with a tightly wrung out moistened kitchen towel.
Round off each piece of dough while deflating it gently. Put the dough seam sides down in a buttered bread pan. If you fold and roll the dough you may damage it.
Cover the bread pan tightly with plastic wrap. Put into a large plastic bag with a cup full of water, and leave for the 2nd rising.
When the dough has risen so that it's almost touching the plastic, start preheating the oven to 190°C. Remove the plastic from the pan, butter the underside of the lid and put the lid on.
When the bread has finished baking, tap the pan several times, and take the loaf out.
Slice, and use for sandwiches, toast, and so on.
Story Behind this Recipe
Compared to dough made with dry yeast, does dough made with a natural starter rise up more slowly? I added 10g of extra bread flour to the usual shoku pan dough recipe, to make it less likely to over-proof.
If using another type of bread starter which is slower to react than raisin starter, add more starter liquid and adjust the total amount of liquid so that it's about 160-170 g. The usual way of forming dough for this type of loaf bread - folding, rolling, and so on - is easy to get wrong if you are not used to handling dough, so in this recipe the dough is simply rounded off. Since dough that's formed like this rises easily, I've included measures for preventing over-proofing.