<?xml version='1.0' encoding='UTF-8' standalone='yes' ?><recipes><recipe id="ff4f6d21-ff68-4ae0-914f-d88bd4571b46" dateModified="1774506200212"><title>Rye Shokupan</title><description>Japanese Rye Milk Bread</description><imageUrl>https://adisasta.com/MyRecipe/RyeShokupan/rye_bread_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop</imageUrl><prepTime>3h 30m</prepTime><cookTime>30m</cookTime><servings>2</servings><categoryId>1</categoryId><scaleFactor>1.0</scaleFactor><youtubeVideoId>tyoILEdRiK8&amp;t=623</youtubeVideoId><ingredientSections><section title="Tangzhong"><ingredient name="Rye Flour" amount="70" bakerPercentage="10.1%" /><ingredient name="Rice Flour" amount="30 g" bakerPercentage="4.3%" extraLiquidPercentage="0.0" /><ingredient name="Boiling Water" amount="200 g" bakerPercentage="28.8%" extraLiquidPercentage="100.0" /></section><section title="Levain"><ingredient name="Rye Flour" amount="70" bakerPercentage="10.1%" /><ingredient name="Sourdough Starter" amount="90" bakerPercentage="6.4%" extraLiquidPercentage="50.31755065917969" /><ingredient name="All of the Tangzhong" amount="" bakerPercentage="0.0%" extraLiquidPercentage="0.0" /></section><section title="Main Dough"><ingredient name="All of the Levain" amount="" bakerPercentage="0.0%" extraLiquidPercentage="50.0" /><ingredient name="Bread Flour" amount="480 g" bakerPercentage="69.1%" extraLiquidPercentage="0.0" /><ingredient name="Sugar" amount="40 g" bakerPercentage="5.8%" extraLiquidPercentage="0.0" /><ingredient name="Milk" amount="120 g" bakerPercentage="17.3%" extraLiquidPercentage="87.0" /><ingredient name="Butter" amount="44 g" bakerPercentage="6.3%" extraLiquidPercentage="17.045454025268555" /><ingredient name="Salt" amount="12 g" bakerPercentage="1.7%" extraLiquidPercentage="0.0" /><ingredient name="Water" amount="140" bakerPercentage="20.2%" extraLiquidPercentage="100.0" /></section><section title="Baking Pan 21x11x12 cm3" /></ingredientSections><instructions><step text="The images in this recipe are for two loaves of Shokupan." extraImage="https://adisasta.com/MyRecipe/RyeShokupan/two_loaves_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Prepare the Tangzhong: Ensure your flour is measured and ready. If your room is below 27°C, pre-warm the bowl with boiling water first to maintain heat. Pour the boiling water into the warm bowl." extraImage="https://adisasta.com/MyRecipe/RyeShokupan/boiling_hot_water.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Add in the rice flour first, then immediately toss in the rye flour. " extraInfo="Rice flour goes in first since it requires a higher temperature to gelatinize than rye." extraImage="https://adisasta.com/MyRecipe/RyeShokupan/rye_after_rice.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Mix the rice and rye flours with the hot water until fully incorporated and no lumps remain." extraInfo="We usually prepare the tangzhong the night before baking to get the most out of it." extraImage="https://adisasta.com/MyRecipe/RyeShokupan/mix_rice_and_rye.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Cover and allow the mixture to reach room temperature." extraImage="https://adisasta.com/MyRecipe/RyeShokupan/cover_to_cool_down.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Move to fridge to rest overnight." extraInfo="You can make the Tangzhong a few hours before mixing your main dough, but an overnight Tangzhong yields the best results." extraImage="https://adisasta.com/MyRecipe/RyeShokupan/move_to_fridge.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="The next day. Prepare the Levain. " timerDurationMinutes="0" extraImage="https://adisasta.com/MyRecipe/RyeShokupan/prepare_levain.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Make sure the sourdough starter is at its prime. The starter should show a hive of activity—look for a 'bubbly, active' surface." extraImage="https://adisasta.com/MyRecipe/RyeShokupan/sourdough_check.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Place the bowl of Tangzhong on the scale and weigh in the required amount of sourdough starter." extraImage="https://adisasta.com/MyRecipe/RyeShokupan/sourdough_tangzhong_on_scale.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Mix the starter into the Tangzhong until fully combined." extraImage="https://adisasta.com/MyRecipe/RyeShokupan/mix_into_tangzhong.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Then add the rye flour." extraImage="https://adisasta.com/MyRecipe/RyeShokupan/add_in_rye_flour.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Mix briefly with a spoon until roughly combined." timerDurationMinutes="0" extraImage="https://adisasta.com/MyRecipe/RyeShokupan/briefly_mix_spoon.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Switch to hand mixing to fully incorporate the flour. This should only take a few minutes." extraImage="https://adisasta.com/MyRecipe/RyeShokupan/mixing_levain_done.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Cover the bowl again and let it ferment for 3 to 4 hours at room temperature, or until it has increased to one and a half times its original volume. " extraInfo="One of the key factors in fermentation is the ambient temperature. If your room is cooler, you may need to extend the fermentation time." timerDurationMinutes="0" extraImage="https://adisasta.com/MyRecipe/RyeShokupan/cover_the_bowl.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="After the rest period, it’s time to prepare the main dough. Mise en place: Gather all remaining ingredients to begin the final mix." timerDurationMinutes="0" extraImage="https://adisasta.com/MyRecipe/RyeShokupan/mise_en_place.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Add the Levain into the mixing bowl." extraImage="https://adisasta.com/MyRecipe/RyeShokupan/add_the_levain.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Add the water." timerDurationMinutes="0" extraImage="https://adisasta.com/MyRecipe/RyeShokupan/add_the_water.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Pour the milk in." extraImage="https://adisasta.com/MyRecipe/RyeShokupan/add_milk.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Add salt." extraImage="https://adisasta.com/MyRecipe/RyeShokupan/add_salt.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Add sugar." timerDurationMinutes="0" extraImage="https://adisasta.com/MyRecipe/RyeShokupan/add_sugar.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Mix to dissolve the levain, salt, and sugar." extraImage="https://adisasta.com/MyRecipe/RyeShokupan/mix_to_disolve.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Add bread flour." extraImage="https://adisasta.com/MyRecipe/RyeShokupan/add_bread_flour.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Combine all ingredients with a spatula first to prevent the flour from flying out of the mixer." extraImage="https://adisasta.com/MyRecipe/RyeShokupan/combine_everything.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Transfer the dough to a stand mixer fitted with the dough hook attachment. Mix on medium speed for approximately 4 minutes." timerDurationMinutes="4" extraImage="https://adisasta.com/MyRecipe/RyeShokupan/mix_start.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="After 4 minutes of mixing, the dough looks smooth and tacky, showing early signs of gluten development." extraImage="https://adisasta.com/MyRecipe/RyeShokupan/after_4m.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Stop the mixer, and add the butter." timerDurationMinutes="0" extraImage="https://adisasta.com/MyRecipe/RyeShokupan/add_the_butter.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Resume mixing on medium speed for an additional 4 to 5 minutes." timerDurationMinutes="5" extraImage="https://adisasta.com/MyRecipe/RyeShokupan/start_mixing_again.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="After five minutes, stop the mixer and pull up the hook. The gluten is strong, as the dough clings firmly to the hook and pulls away from the sides of the bowl." extraImage="https://adisasta.com/MyRecipe/RyeShokupan/after_five_minutes.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="We’re going to perform a windowpane test. Take a small piece of the dough, stretch it out thinly, and observe the light passing through the membrane. If the thin dough holds without breaking, it passes." extraImage="https://adisasta.com/MyRecipe/RyeShokupan/windowpane_test.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Next, oil a glass bowl and your hands." extraImage="https://adisasta.com/MyRecipe/RyeShokupan/oil_bowl_hand.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Scoop out the dough with a scraper." extraImage="https://adisasta.com/MyRecipe/RyeShokupan/take_out_dough.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Quickly shape the dough into a smooth boule." extraImage="https://adisasta.com/MyRecipe/RyeShokupan/shape_into_boule.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Cover the bowl and allow the dough to bulk ferment for 2 hours, or until it has nearly doubled in size." extraInfo="These timings assume a 27°C environment; if your kitchen is cooler, simply extend the fermentation until the dough catches up." extraImage="https://adisasta.com/MyRecipe/RyeShokupan/cover_bulk_ferment.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="At 27°C, the dough doubled in size after two hours. A cooler environment may take longer." extraImage="https://adisasta.com/MyRecipe/RyeShokupan/after_two_hours.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Dust the work surface and the top of the dough with flour to prepare for pre-shaping." extraImage="https://adisasta.com/MyRecipe/RyeShokupan/dust_work_surface.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Take the dough out of the glass bowl with a scraper." extraImage="https://adisasta.com/MyRecipe/RyeShokupan/scrape_out_dough.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Degas the dough slightly, then divide it into four even pieces (two for each loaf). Use a scale for the most accurate results." extraImage="https://adisasta.com/MyRecipe/RyeShokupan/divide_into_4.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Pre-shape them into small boules by pulling the edges toward the center to make them even and round." extraImage="https://adisasta.com/MyRecipe/RyeShokupan/pull_in.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Degas any large bubbles, flip the dough over, and use your palms to build tension by pulling the surface inward until it is smooth." extraImage="https://adisasta.com/MyRecipe/RyeShokupan/palms_pulling_in.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Once all the pieces are pre-shaped, cover them and let them bench-rest for 15 minutes." timerDurationMinutes="15" extraImage="https://adisasta.com/MyRecipe/RyeShokupan/done_cover.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="While the dough is relaxing, grease the baking pans." extraImage="https://adisasta.com/MyRecipe/RyeShokupan/grease_pans.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="When the time is up, uncover the dough and dust the top with a bit of flour." extraImage="https://adisasta.com/MyRecipe/RyeShokupan/dust_the_top.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Take a piece and flip it over so the smooth side is on the bottom. Press it down with your hands." extraImage="https://adisasta.com/MyRecipe/RyeShokupan/Press_it_down.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Use a rolling pin to further degas the dough, stretching it into a wide, even oval." extraImage="https://adisasta.com/MyRecipe/RyeShokupan/rolling_pin_oval.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Once the dough is in a wide oval, straighten the sides and fold them in to create a neat and tidy rectangle" extraImage="https://adisasta.com/MyRecipe/RyeShokupan/tidy_rect.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Roll the rectangular dough out with a rolling pin. Degas it as much as possible to ensure a fine, even crumb." extraImage="https://adisasta.com/MyRecipe/RyeShokupan/roll_rect.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="After that, start rolling up the dough." extraImage="https://adisasta.com/MyRecipe/RyeShokupan/start_roll_up.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Once the dough is in a tidy roll, seal the seam firmly by pinching the dough shut." extraImage="https://adisasta.com/MyRecipe/RyeShokupan/pinch_to_seal.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Place it down, repeat for the rest of the dough." extraImage="https://adisasta.com/MyRecipe/RyeShokupan/Repeat_rest.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="For each loaf, make sure to place the rolls so that their swirls face in opposite directions." extraImage="https://adisasta.com/MyRecipe/RyeShokupan/counter_swirl.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Place them in the pans, two into each loaf pan." extraImage="https://adisasta.com/MyRecipe/RyeShokupan/dough_in_pan.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Cover the pans and allow the dough to proof for 2–3 hours, or until it has nearly doubled in volume." extraInfo="Fermentation is a biological process that is highly sensitive to its environment, as yeast activity accelerates or slows down in direct response to the ambient temperature. At a consistent temperature of 27°C, the yeast typically thrives, leading to a predictable and steady rise. However, if the room temperature is cooler, the yeast's metabolic rate decreases, meaning the dough will require significantly more time to reach the desired volume." timerDurationMinutes="180" extraImage="https://adisasta.com/MyRecipe/RyeShokupan/cover_to_proof.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="For this specific pan size, the dough is fully proofed when it has risen to approximately 1–2 cm below the rim." extraImage="https://adisasta.com/MyRecipe/RyeShokupan/proofing_done.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Before the proofing is finished, allow sufficient lead time to pre-heat the oven to 180°C." extraImage="https://adisasta.com/MyRecipe/RyeShokupan/pre_heat_oven.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Bake on the middle rack at 180°C using both top and bottom heat for 25 minutes, then switch to bottom heat only and bake for another 15 minutes." extraInfo="Every oven is different so make sure to adjust these settings to your oven, and you may need to rotate the tray to get an even bake." timerDurationMinutes="40" extraImage="https://adisasta.com/MyRecipe/RyeShokupan/Baking_1.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="And it's done!" extraImage="https://adisasta.com/MyRecipe/RyeShokupan/done_baking.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /></instructions></recipe></recipes>