<?xml version='1.0' encoding='UTF-8' standalone='yes' ?><recipes><recipe id="adbe78a8-587f-48d2-8b5c-b181d9ff9cf6" dateModified="1774604430995"><title>Snowy Crustless Shokupan</title><description>Japanese Milk Bread with Trehalose.</description><imageUrl>https://adisasta.com/MyRecipe/trehalose/trehalose_bread.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop</imageUrl><prepTime>3h 30m</prepTime><cookTime>30m</cookTime><servings>1</servings><categoryId>1</categoryId><scaleFactor>1.0</scaleFactor><youtubeVideoId>KQhgxDLsIhU&amp;t=724</youtubeVideoId><ingredientSections><section title="Poolish"><ingredient name="Bread Flour" amount="100" bakerPercentage="33.3%" /><ingredient name="Water" amount="100" bakerPercentage="33.3%" extraLiquidPercentage="100.0" /><ingredient name="Instant Yeast" amount="1.2" bakerPercentage="0.4%" /></section><section title="Main Dough"><ingredient name="All of the Poolish" amount="" bakerPercentage="0.0%" /><ingredient name="Bread Flour" amount="200" bakerPercentage="66.7%" extraLiquidPercentage="0.0" /><ingredient name="Honey" amount="30 g" bakerPercentage="10.0%" extraLiquidPercentage="17.0" /><ingredient name="Milk" amount="50" bakerPercentage="16.7%" extraLiquidPercentage="87.0" /><ingredient name="Butter " amount="16" bakerPercentage="5.3%" extraLiquidPercentage="17.045454025268555" /><ingredient name="Salt" amount="5 g" bakerPercentage="1.7%" extraLiquidPercentage="0.0" /><ingredient name="Water" amount="50" bakerPercentage="16.7%" extraLiquidPercentage="100.0" /><ingredient name="Trehalose" amount="15" bakerPercentage="5.0%" /></section><section title="Baking Pan 21x11x12 cm3" /></ingredientSections><instructions><step text="Day 1 — Preparing the Poolish: Mix the water, bread flour, and instant yeast together using chopsticks. Ensure all the flour is hydrated and the mixture is homogeneous." extraInfo="For superior flavor and texture, prepare the Poolish the night before; while same-day prep works, the overnight rest brings out the full flavor and its true potential." extraImage="https://adisasta.com/MyRecipe/trehalose/poolish_mixing.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="When done, clean off the chopsticks and cover the bowl." extraImage="https://adisasta.com/MyRecipe/trehalose/poolish_cover.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Let it ferment on the kitchen counter at a temperature of 27–28°C for 1 hour." extraInfo="This step is slightly different from the video for this recipe. We have recently updated our Poolish procedure. If your kitchen is cooler, allow the Poolish some extra time on the counter before moving it to the fridge." timerDurationMinutes="60" extraImage="https://adisasta.com/MyRecipe/trehalose/ferment_on_the_counter.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Place it in the fridge overnight to proceed with the cold fermentation." timerDurationMinutes="480" extraImage="https://adisasta.com/MyRecipe/trehalose/poolish_fridge.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="After an overnight rest in the fridge, the poolish is mature, with a complex flavor profile and a perfectly developed gluten network. It is now fully hydrated and structurally sound—ready to be incorporated into your final dough for maximum oven spring." extraInfo="Using a pre-ferment (like poolish, levain, or biga) at its peak is critical because it represents the moment when the balance of yeast activity, gas production, and flavor development is at its absolute best." extraImage="https://adisasta.com/MyRecipe/trehalose/poolish_mature.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Prepare the Main Dough: Mise en Place. Arrange all ingredients around the central mixing bowl. " extraInfo="There is a slight difference between this recipe and the video: we are not using additional instant yeast for the main dough. The mature poolish provides sufficient yeast for the entire mix. Furthermore, because Trehalose is a sugar that cannot be consumed by yeast, consequently, we should expect a longer fermentation period." extraImage="https://adisasta.com/MyRecipe/trehalose/mise_en_place.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Begin by adding the mature poolish, using a flexible spatula to scrape the starter jar completely clean." timerDurationMinutes="0" extraImage="https://adisasta.com/MyRecipe/trehalose/poolish_bowl.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Next, pour in the water, milk, and honey." extraImage="https://adisasta.com/MyRecipe/trehalose/add_honey.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Add trehalose." extraImage="https://adisasta.com/MyRecipe/trehalose/add_trehalose.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Add salt, and bread flour." extraImage="https://adisasta.com/MyRecipe/trehalose/add_bread_flour.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Have softened butter ready. To be added only after mixing the dough for a few minutes first." extraImage="https://adisasta.com/MyRecipe/trehalose/butter_ready.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Mix with a spatula until a shaggy mass forms. Ensure the flour is sufficiently hydrated to prevent dust from escaping during the mechanical mixing stage." timerDurationMinutes="0" extraImage="https://adisasta.com/MyRecipe/trehalose/saggy_dough.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Attach the bowl to the stand mixer. Using the dough hook, mix at medium high speed for 3 minutes to initiate gluten development." timerDurationMinutes="3" extraImage="https://adisasta.com/MyRecipe/trehalose/start_mixing.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Once the dough appears smooth and cohesive (approx. 3 minutes), stop the mixer and incorporate the softened butter." timerDurationMinutes="0" extraImage="https://adisasta.com/MyRecipe/trehalose/add_butter_to_smooth_dough.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Start the mixer again at medium high, and let it run for another 5 minutes." timerDurationMinutes="5" extraImage="https://adisasta.com/MyRecipe/trehalose/start_again.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="After about 5 minutes, the dough should come together; it will be quite strong and leave the bowl nearly clean." extraImage="https://adisasta.com/MyRecipe/trehalose/clean_bowl.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Lightly grease a glass bowl with oil, and coat your hands as well." timerDurationMinutes="0" extraImage="https://adisasta.com/MyRecipe/trehalose/bowl_oil.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Scoop the dough out of the bowl and shape it into a smooth, round ball with your hands." extraImage="https://adisasta.com/MyRecipe/trehalose/oily_round_boule.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Place the dough ball into the prepared bowl and perform a quick windowpane test. Take a small piece of dough and stretch it out; as it thins enough to see light through it, you can see it easily passes the test." extraImage="https://adisasta.com/MyRecipe/trehalose/windowpane_test.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Cover the dough and leave it to ferment for one to one and a half hours at 28°C, or until it has doubled in size. This duration is longer than in the video because this specific recipe does not use any additional instant yeast." 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="90" extraImage="https://adisasta.com/MyRecipe/trehalose/bulk_fermentation.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="At the conclusion of the bulk fermentation stage, the dough should reach approximately 200% of its initial volume." extraImage="https://adisasta.com/MyRecipe/trehalose/bulk_fermentation_done.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/trehalose/dust_dough.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Punch the dough down to degas it thoroughly." extraImage="https://adisasta.com/MyRecipe/trehalose/punch_dough.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Take the dough out of the glass bowl." extraImage="https://adisasta.com/MyRecipe/trehalose/take_dough_out.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Weigh and divide dough into two equal pieces." extraImage="https://adisasta.com/MyRecipe/trehalose/two_pieces.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/trehalose/tuck_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/trehalose/smooth_it.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 10-15 minutes." timerDurationMinutes="15" extraImage="https://adisasta.com/MyRecipe/trehalose/cover_them.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/trehalose/grease_the_pan.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/trehalose/dust_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/trehalose/press_dough.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/trehalose/wide_oval_shape.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/trehalose/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/trehalose/degas_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/trehalose/start_roll.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/trehalose/pinch_dough.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Place it down, repeat for the other dough." extraImage="https://adisasta.com/MyRecipe/trehalose/one_down.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Make sure to place the rolls so that their swirls face in opposite directions." extraImage="https://adisasta.com/MyRecipe/trehalose/two_swirl.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Place them in the loaf pan." extraImage="https://adisasta.com/MyRecipe/trehalose/dough_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 1–1.5 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="90" extraImage="https://adisasta.com/MyRecipe/trehalose/proofing_done.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 160°C using both top and bottom heat for 25 minutes, then switch to bottom heat only and bake for another 20 minutes. These settings are different from the video." 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/trehalose/done.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /></instructions></recipe></recipes>