Shokupan v2.0Source: https://mise-wine.vercel.app/recipes/shokupan-v2-0Add to collectionIngredientsInstructions0 / 10 steps0 of 10 steps completeReset progress1Mix: Intensive mix2DDT: 79-82 F3First fermentation: 45-60 minutes; retard overnight (optional)4Divide: 105g buns; 890g loaves (13"x4" pullman pan)5Preshape: boules for buns; light batard for loaves6Rest: 20-30 minutes, covered7Shape: completely degas; boules for buns; spiral/u-shape/batard for loaves8Final proof: 60-90 minutes at 88-90 F, 85% RH9Steam: 2 seconds for buns10Bake: Conventional oven 395 F; convection oven 350 F. Bake 17 minutes for buns, 30 minutes for loaves