Whole Wheat Mochi Sourdough Shokupan — recipe and technique highlights

# What this bake is Benito revisited mochi in bread by making a Whole Wheat Mochi Sourdough Shokupan. The distinguishing move was turning the mochi-based tangzhong into a pre-ferment and adjusting mixing and handling because the fermented tangzhong becomes fairly fluid.

# Why the method changed When mochi tangzhong is pre-fermented, it loosens up. That fluidity can weaken the dough if added too early when gluten is still developing. Benito therefore develops gluten first, then adds the fermented tangzhong late in mixing so the dough can absorb it without collapsing.

# Overview of the formula and targets

• Loaf size: one 9x4x4-inch Pullman pan.
• Flour: about 80% stoneground whole wheat (dominant contributor to texture and flavor).
• Enrichment: milk, an egg, butter, sugar, and an egg-milk wash.
• Levain: a sweet stiff levain fermented 10–12 hours at 76–78°F until it reaches 3–3.5× size and smells sweet with mild tang.

# Staged procedures you can follow

1. 1Dough mixing: combine milk (hold back ~10 g if first time), egg, salt, sugar, and levain. Break levain into small pieces, add flour and autolyse 20–30 minutes. Mix on low→medium until moderate gluten develops (5–10 minutes).
2. 2Add fermented tangzhong toward the end like bassinage water, then add very soft room-temperature butter one pat at a time. Continue mixing until a good windowpane forms (expect less perfect windowpane due to bran).

# Results and practical notes

• The finished loaf is described as soft with a springy crumb despite heavy whole wheat content.
• Adding the fermented tangzhong late in mixing prevented weakening the dough and improved handling.
• If you chill for shaping or retard overnight, expect slower final proof and potentially more tang in the finished bread.

# Quick checklist before you bake

• Have your fermented tangzhong and levain ready and at peak.
• Hold back a small amount of milk only if you need to adjust hydration.
• Confirm windowpane strength before finishing mixing.
• Proof to measured visual target (top within 1 cm of pan edge) rather than only time.