All-Purpose Shiratamako Dough Moist and Springy

All-Purpose Shiratamako Dough Moist and Springy

This is a fine, moist, and springy dough . Please have fun arranging it into your favorite shapes.

Ingredients: 1 loaf

Strong bread flour
230 g
25 g
20 g
3.5 g
Dry yeast
3 g
15 g
100 ml (108 g)
80 ml (100 g)


1. Warm the ingredients until warm to the touch . Place the dry yeast into the designated spot in the bread maker, place all of the other ingredients into the bread container, and leave it up to the bread maker until the first rising.
2. Lightly remove the air, divide into equal portions, cover in plastic wrap, cover with a damp cloth, and let it rest for 15 minutes. A ring pan produced 40g x 8 servings.
3. Remove the air and roll them back up Let rise for the second time with the oven's "bread proof" setting at 40°C for 25 minutes.
4. Save the glazing and toppings for after the second rising If you are using a ring pan to make savory bread, then bake at 180°C for 13~15 minutes.
5. It is done baking. I used the ring pan to make 3 sesame buns at 40 g each.
6. Bake a 12cm cube at 190°C for 23 minutes The springiness will increase further if you turn it into a cube.
7. Note: Two 40 g dough yields in a 12 cm cube loaf.

Story Behind this Recipe

Once when I was living in NY, I was unable to get my hands rice flour, so I added some leftover shiratamako.
It had a lovely texture different from rice flour; I discovered a "moist and springy" texture.
I improved my normal shiratamako bread recipe and uploaded the recipe.