超鬆軟酸種日本奶飽 Sourdough Shokupan - step by step

#毛姐廚房 #sourdough #sourdoughbread #sourdoughrecipe Sourdough Shokupan Recipe ~ 1st starter : 30g starter 30g flour 30g water *Will reach its peak around 6-8 hours 2nd starter (stiff starter) : 50g active sourdough starter (from the 1st starter) 150g bread flour 75g water 26g sugar (or allulose) *This stiff starter will reach its peak around 8-10 hours The Dough : 460g bread flour All of the stiff starter 60g sugar (or allulose) 8g salt 2 eggs (100g) 230ml almond & coconut milk 50g unsalted Butter *Leave it overnight or at least 6-8 hours to reach its peak Eggwash 1 egg 1 tsp of water 180°C 40mins (cover by aluminium when it turns brown enough at the top)