Uploaded March 2026 | Updated September 2026, 2 weeks ago
~ Black Sesame Shokupan ~
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Black sesame is nutrient rich oil-seed, so it makes the bread extra soft and moist. The dough is easier to handle compared to normal milk bread.
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~Recipe makes 4 mini loaves OR 2 regular loaves~
.
Mini loaf tin - 10x10x10cm
regular loaf tin - 20x10x10cm
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*Sweet Stiff Starter*
60g sourdough starter
180g high protein flour
80g water
30g sugar
.
*Dough*
460g high protein flour
50g ground black sesame
40g sugar
8g salt
240g milk
2 whole egg (110g)
40g unsalted butter
All of the sweet stiff starter
.
Method
➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C.
➡️ Mix everything except butter till dough comes together and is strong.
➡️ Add butter in 2-3 batches and knead until butter fully incorporated, and dough achieves window pane.
➡️ Bulk proof the dough for 2hrs at 28C
➡️ Divide dough into 4 equal portions. Round each into a ball, rest for 15mins.
➡️ Shape the dough and place into each 4 greased mini loaf tin (10x10x10cm)
➡️ Final proof at 28C for 3.5-4hr or until it fills up 90% of the ring
➡️ Bake at 180C for 25mins
.
#blacksesamebread #sourdoughshokupan #levain #sweetstiffstarter #wildyeast
~ Black Sesame Shokupan ~
.
Black sesame is nutrient rich oil-seed, so it makes the bread extra soft and moist. The dough is easier to handle compared to normal milk bread.
.
~Recipe makes 4 mini loaves OR 2 regular loaves~
.
Mini loaf tin - 10x10x10cm
regular loaf tin - 20x10x10cm
.
*Sweet Stiff Starter*
60g sourdough starter
180g high protein flour
80g water
30g sugar
.
*Dough*
460g high protein flour
50g ground black sesame
40g sugar
8g salt
240g milk
2 whole egg (110g)
40g unsalted butter
All of the sweet stiff starter
.
Method
➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C.
➡️ Mix everything except butter till dough comes together and is strong.
➡️ Add butter in 2-3 batches and knead until butter fully incorporated, and dough achieves window pane.
➡️ Bulk proof the dough for 2hrs at 28C
➡️ Divide dough into 4 equal portions. Round each into a ball, rest for 15mins.
➡️ Shape the dough and place into each 4 greased mini loaf tin (10x10x10cm)
➡️ Final proof at 28C for 3.5-4hr or until it fills up 90% of the ring
➡️ Bake at 180C for 25mins
.
#blacksesamebread #sourdoughshokupan #levain #sweetstiffstarter #wildyeast
