oh my, 72% hydration content and kneading by hand! You are a brave soul princess, thank you for this detailed video.

Thank you for posting this! So often I'll see cooking videos where they show adding water to the flour and then POOF they cut to a perfectly kneaded dough! I've never kneaded dough before, so it really helped to see you do it in real time. You have such a lovely channel. Take care and best wishes.

You are one if the best baking teacher. I’ve made one yesterday and my kids love it so much. My 3 years old daughter even took 2 thick pieces for her dinner! ❤️ My son said one loaf is only enough for one day. And yes! They finished it in one day!😆

Thank you for this recipe, I added some milk instead of all the 450ml of water and it came out perfect at the first try, thank you for the kneading and texture tips!

It is really therapeutic for me just watching you kneading the dough. Thank you for this "long" video. It makes me understand more the behavior of the dough fr starting till end.

Watching you knead the dough was very satisfying to watch. I look forward to baking this for my family.

You are the honest Baker, show all. God bless your heart!

Need alot of kneading and patience of waiting to complete this bread at home. Thank you for sharing with us. ♡

@kitchenprincessbamboo

4 жыл бұрын

That's what the baking is! Give it a try!

I made bread for several times but I was not able to achieve a nice bread. Through your instructions I learned so much from you. I'm so excited to make again. Thank you for sharing us a very detailed instructions.😊🙏God bless.

Thank you for sharing! Sticky dough had always scared me, so seeing this is so helpful 🥰

This video did such a great explanation of shokupan, thank you! I’m going to make it soon because of this and I’m so excited

This step by step kneading the dough is really helpful. Thank you so much for sharing this ❤️

I just made this, and it looks amazing! Honestly freaked out a bit at how sticky the dough was at first, but by the end it is so soft and bouncy :) Thanks!

@kitchenprincessbamboo

4 жыл бұрын

You are a great baker!

Thank you for posting this video. You have been making my quartile better. This video gives me the courage to try your shokupan again. Thank you! Stay safe!

I enjoyed following your recipe step by step. It turned out so well. Thank you. I enjoyed following and making Shokupan. It’s so soft and fluffy and the whole house smells so wonderful. Thank you once again.

My favorite bread recipe! Thank you!!

I just learned about this bread tonight, and this is the first video I've watched on it. I think you made me fall in love with bread.

Thank you so much, I have just made your recipe, but with wholemeal flour, I’ve just pulled it from the oven, it rose beautifully, and smells delicious.

ありがとうございます😊！Thank you for this recipe! It is so helpful since I don’t have a mixer. 🍞🧡

Love from Indonesia.. i love the sticky dough on my hand while i'm doing it🥰🥰 it really works and hope you can make other bread using real time hand kneading again.. wish u all the best😊😊

Thank you for such a detailed video!

Making it tonight. Should have thought before starting a loaf of bread at 6:30PM LOL

By far my favourite shokupan recipe. I love making this and the results are always amazing

Kitchen Princess Bamboo teaches me sooo much 💯

I tried your recipie and i must admit its the best recipie that i have tried so far. Your video was super helpful. Thank you so much ❤

Thank you! I tried my first shokupan recipe today and I did not knead it right. This helped me to understand how to properly knead the dough for when I try it again. I think I will switch to your recipe too!

I tried it yesterday omg that was soooooo good. The fluffiness and texture are perfect. My boyfriend loves it! Thank you so much! God bless

@kitchenprincessbamboo

3 жыл бұрын

Happy to be your help!

Thanks for your video ! This is really helpful to understand how to make it and knead it by hand !

I appreciate the fact that you show us the actual time duration for the kneading, I always get very upset when handling a sticky dough, I will be more patient next time when I do my own breads. Thanks so much.

Have been baking bread loaves using this recipe so many times ❤️👍

I made this today - it's in the final proof right now! Can't wait to make toast.

it was awesome technique and beautiful bread results, thank you for recipe

Much appreciated for your time of hand knead. I used to give up such sticky dough but I will try again :)

Wonderful video. Very helpful.

What a great video! Thank you for making these tutorials for us. Your details and tips ensure our success 😃. Domo Arigato 🙏

@kitchenprincessbamboo

4 жыл бұрын

Good luck!

This recipe is a great work out! I feel like i could get very strong if i made it often. Thank you so much for going over the hand kneeding procedure, i dont have a stand mixer, so i end up struggling with a lot of bread recipies.

Well demonstrated very hard working but final result superb

Appreciate this video and so much to learn, thanks.

Amazing.. Loved it 👌🏼👌🏼👌🏼👌🏼👌🏼💖💖💖💖💖💖

Lovely.

Thanks for sharing. I made it today it taste good.

This video was very relaxing to watch! I will try to make this next time I bake bread. I always make white bread, my recipe take more flour so ill be excited to try this one.

Yummy yummy 😋 I liket it tanks for this information

Amezing Brad

Thank you for you reciepies

OML thank you so much for this detailed version! This helps a lot with how to handle the dough. Thank you so much:) We love you♡

@kitchenprincessbamboo

3 жыл бұрын

I love you too!

@harperbeagle2920

3 жыл бұрын

@@kitchenprincessbamboo 😭♥️♥️♥️

this video is so helpful and reassuring! I made shokupan today but i added more flour than was required because the wetness of the dough was so unfamiliar to me. It still turned out good, but tasted more like normal bread than shokupan:-)

I feel that when working with 70%+ hydration, it would be easier to implement some of the techniques used for sourdough? autolyse, short hand kneading in a bowl, resting and several sets of streches + folds. It works like a charm. Neverthless, thank you for the lovely recipe :) I miss my time in Japan and shokupan dearly...

Your knead is awesome

Thanku.

I made japanese milk bread yesterday with hand kneading. At first i thought i was failed, because the dough is to sticky. But after that it become more solid. Turn out my bread sooooo fluffy and moist even after 3 days

@kitchenprincessbamboo

3 жыл бұрын

You described the best part of sticky dough so nice!

I love that you reuse your plastic wraps

Made it and I’m making it again so good 😊

Arigatou~ ! The real time kneading helps me to understand the process better. Thanks for explaining your steps also :)

You are amazing!

Thank you for your calculation video and this video, I bought wheat bread flour by mistake, and was still managed to make decent bread using the steps! although the middle part sink (over proofing?) (it was my fifth attempt, yours is the fifth guide I used) and it's the most successful! Right now, I'm sitting in front of the oven waiting for my sixth attempt using this video. I hope it works even better this time! Thank you for your detailed videos I do love wet dough now!

@kitchenprincessbamboo

2 жыл бұрын

I suggest to shape the dough a little tighter outside to hold the gas inside. Good luck!

I succeeded. Thank you a lot ❤️❤️❤️

@kitchenprincessbamboo

4 жыл бұрын

Congratulations!

Tqvm so easy shokupan...😉😘

@roseida6405

3 жыл бұрын

Oh dearie..i,ll use my bread maker ..just flowing your method..coz my hand not that strong to knead like you..😊

Grazie x la traduzione in italiano lo faro i tuoi pancarre sono ....favolosiiiii bravaaa

Hai too... Mine came out not as sticky as yours and I do not know why 😅 but it come out as fluffy as yours....thanks for the recepie princes, I am now addicted to this bread😘

I used Japanese bread flour and milk to replace water with this recipe. Absolutely delicious!

@c.1150

3 жыл бұрын

Hello, How much Milk did you put? it is same as the given measurement of water here?

@MrAsspss

3 жыл бұрын

@@c.1150 same measurements as the water. However, as i knead the dough, if i feel like it's not wet enough, i just add a bit of water

@c.1150

3 жыл бұрын

@@MrAsspss oh okey.. thank you!

Looking for very nice, n good yami2 ur bread Cheff thank u. Moring to u..

Very good

Kneading this got rid of my anxiety from cabin fever lmao.

Thank you for showing us this video! Been wondering if ever I’m the knly one who keeps kneading like forever xD aaa thank youuu

Look nice!~ I'll try to make a Shokupan! Hope I'll succeed xD

Thanks for sharing this video. I tried it today and it turned out pretty good. I used a loaf pan as this is what I got at home and the height of the bread was not as tall as it should be 😅.

@kitchenprincessbamboo

3 жыл бұрын

Maybe next time!

Akino, I made my first shokupan today. I measured my pan and used your method for calculating bread. I followed along with the video to knead, etc. It's out of the oven now. The house smells amazing. But the bread didn't quite fill the pullman pan, and it is collapsing a little on top. So my measuring of the pan must have been wrong. I will try again tomorrow or the next day. I don't know how I can wait until tomorrow to slice this, it smells SO GOOD. I hope it is baked all the way through. With my usual sourdough loaves, I thump the bottom crust to listen for a hollow sound. But this bread is like a cloud, so soft! I can't do that! Won't know until tomorrow. I wish I could show you my bread, so you could help me work out the improvements I need to make! :) Thank you for all you do.

@carlatate7678

4 жыл бұрын

Okay, it was cool and we couldn't take it anymore, so we sliced it. I pulled it apart in the middle -- it tore away in strands. Yes! It has a mochi mochi chew and buttery wheat flavour. Reminds of American dinner rolls. I will keep trying with my pan to get the recipe to fill it for the square shape. I had to finish slicing and put in freezer because it is too dangerous to have too easily available! I will calculate again to try to get the pan to fill up and evenly brown the loaf. :)

Hi KPB & friends, I tried this method yesterday with 1 loaf (as I was afraid I might waste a lot if I did the 2 loaves recipe and the finish product fail); I followed exactly the proofing method & time as shown in the video (and as she advised that although the dough will be very sticky I did not add flour); I then baked it @ 390 Fah (preheated oven) for 25 minutes, removed it promptly and it was excellent!!! So moist and delicious. I then took picture to show my kids and coworkers; and now enjoying this with KPB’s home made butter!! So glad I found KPB’s recipe Now I don’t have to drive far just to buy a bread with that home made taste.

@kitchenprincessbamboo

4 жыл бұрын

You should show your picture to me! Lol. Thanks for sharing your story. I am so impressed! Thanks for finding my channel! Stay safe!

@leonoralibanan9912

4 жыл бұрын

Gee I have it on my phone Ill see if I can upload and share it with you.

@rp.1408

4 жыл бұрын

Do you use half of all the ingredients for 1 loaf?

@leonoralibanan9912

4 жыл бұрын

Rai Pandudita Yes for all the amount of the ingredients: I used half such as if it says 625gm= then I only used 315gm; for 30gm=then I only used 15gm; but for the proofing time and cooking temperature and time I did exactly as KPB instructed.

@rp.1408

4 жыл бұрын

@@leonoralibanan9912 Thanks! Will try this soon..

"During proofing watch out for the last 5 minutes, I missed mine. Taking a deep breath and wish me luck." - Bamboo princess (LOL that part made me laugh, you are adorable.)

@deepthika-dinushacasseem7548

4 жыл бұрын

Yeh. I feel same❤️

Thanks for this recipe! I tried this last weekend and it came out wonderful. Although I had to knead it for half an hour before I could get the gluten structure I wanted, haha. I have weak arms! Thanks again!

@kitchenprincessbamboo

4 жыл бұрын

Half an hour is too long! Lol.

@erikamarie2787

4 жыл бұрын

@@kitchenprincessbamboo I know... But I cannot get it to 'window pane' / can see through the dough :( just a little bit. But still came out great

Only saw this after I hand kneaded for the stand mixer shokupan video 😌 def added too much flour

👍👍

I do this with AP flour. :D There aren't any bread flour in our shops here, so until I buy a stand mixer its autolyze and slap and fold for me. And when it comes to adding butter I squeeze them in to the dough inside the bowl and do folds instead of kneading. It gets easier to knead after a few folds in the bowl. :)

Omg what a yummlicious bread loaf i hv never seen in my lyf Mam can u pls tell me that is it necessary to put water during baking bread in an oven n also that preheat oven at which temperature for how long??

Once again Delicious Shokupan from KPB’s recipe (photo shared with KPB’s Instagram)

@kitchenprincessbamboo

4 жыл бұрын

Thanks! I'll check the instagram!

@leonoralibanan9912

4 жыл бұрын

Kitchen Princess Bamboo: Japanese Everyday Food my Instagram post: 4gogreen2

@leonoralibanan9912

4 жыл бұрын

Kitchen Princess Bamboo: Japanese Everyday Food Sure you can share my Shokupan photo; also yesterdays’ bread, I took photo of the finished bread, and spreads like butter, cream cheese, sunflower butter and pate to spread on the bread, The photo also shows with my hand written index card with your name “Kitchen Princess Bamboo” from Y.T. (KZread, where I found the recipe from)!!!

Tried this and it was superb!! Noticed other recipes has starter dough or the Yundane method? Will take make the bread even softer??

#StaySafeStayHome

Thank you for sharing this lovely vedeo! Being an amateur baker, I love working with wet dough, it is very relaxing and good exercise for my hara^^ I wonder if some day in the future you will be so kind and teach us how to make wasabi Inarizushi *_* Thank you very much, Ogata-san🙏🏻🍀♥️

@kitchenprincessbamboo

4 жыл бұрын

Kneading is a good exercise! Inari Zushi is on my list! Thanks for your request!

@JEEROFUKU

4 жыл бұрын

Kitchen Princess Bamboo: Japanese Everyday Food どうもありがとうございました. 🙏🏻🍀♥️

Thank you for posting this video. I have been making loaves of your first shokupan recipe all by hand and by far it is my favourite pan recipe. This video is super helpful and it makes handling the dough much easier. Can I substitute oil instead of butter to make it non dairy and how much quantity of oil would be recommended? 動画ありがとうございます、本当に助かってます。

@kitchenprincessbamboo

4 жыл бұрын

Just replace butter with vegetable oil of your choice. Thanks for watching.

I have to try this! Just posted a levain bakery cookie on my channel!

Made this once, making two loaves now. Don't be scared of the dough being too sticky at first, or too oily when you add the butter, keep kneading and it will come together in a ball after a few minutes. Oh and P.S. If you don't have unsalted butter, use salted butter and half the salt the recipe calls for. Will be more savory butter taste than sweet butter, but it's still good.

@kitchenprincessbamboo

2 жыл бұрын

Thanks for the tip!

Amazing video! I miss when I was in japan and I would get tamago sando from FamilyMart or Lawson's every night. You can't find shokupan easily in america so this recipe will be a great help in recreating tamago sando!

@kitchenprincessbamboo

4 жыл бұрын

So, I should do Tamago Sando, right?

@cremacampeon

4 жыл бұрын

@@kitchenprincessbamboo onegaishimasu!!

the real-time kneading makes me feel hopeful as someone who recently started to make their own bread 2 times now, the first one being a spectacular failure. thank you for your clear explanations and demonstration :") about checking the spiral to see where to place the final shaped dough, in the video you've shown opposite ways for each pan so I'm not sure. if the spiral is anticlockwise, do we place it so the spiral faces inwards?

@kitchenprincessbamboo

4 жыл бұрын

Isn't it the matter of you see it from another direction? Anyways, I don't think it makes a big difference. Keep it up!

Thank you for the video! I’m excited to try this recipe. How long does the bread last if I can’t finish the loaf in a couple of days? Do you recommend to store it in the fridge?

@kitchenprincessbamboo

4 жыл бұрын

HOW TO STORE★Shokupan★Keep Moisture | Avoid drying out!

can i replace oil for butter.pls reply thanks.love your video

Hi, thank you for sharing this video! I have done it few times and love it, but I can't get the weight of 280, mine are around 271g only. Why is that? Thanks!

Thank you for the great recipe! Can I ask why my loaf didn't rise in the oven? It doubled during 1st and 2nd proof but didn't rise anymore while it was baking so it's not as tall. Would really appreciate your help!

Hi, i really like your videos. Can you differentiate your shokupan from milk bread tanzhong method?

I was going to ask this on your website, but I couldn't type the characters for the captcha haha. Just curious, would the Yudane from your Nama Shokupan recipe be helpful in this one? Would the folding technique in this one be helpful to the Nama? Thank you for all the recipes!

this video is amazing thank you so much! i was wondering what kind of sugar you used it looked different than sugar i have

@claudiadnz554

3 жыл бұрын

I think is demerara sugar

Thank you so much for this video! I made this and it was flavourful!! However I had a slight problem, my bread was crumbly and gummy rather then soft like your bread. Is there a solution to this? Thank you so much for the recipe I’ll try again with any tips from you! :)

Can i half the kneaded dough and proof it in refrigerator for slow cool fermentation to bake it next morning.. and the other half bake it on the spot ?

Hi, Princess Please share the recipe of soft and fluffy barbari naan whole wheat version it will be great .

Hello.. your shokupan looks lovely... it would be nice if can come up with bread maker receipe. For shokupan

@kitchenprincessbamboo

3 жыл бұрын

You can use same recipe.

@jaded9641

3 жыл бұрын

Tq for the reply will try and let u know soon!!!

Both of these loaves look beautiful. I will definitely try this recipe. One question, would you recommend using tangzhong (water or milk roux) for this bread or no? ☺️🌹

@kitchenprincessbamboo

3 жыл бұрын

princessbamboo.com/important-note-read-this-before-start-baking/

Kuchi sabishii......

Hi KPB & subscribers: I made 2 loaves using manual kneading; I noticed that when I use one hand kneading while the other hand using the plastic dough cutter to scrape alternately with the kneading hand, and lifting and dropping the dough on the surface worked quite well without using additional flour to powder the sticky hands/surface, Also it makes the kneading time shorter. My dough rises well during the proofing time. I also used slightly moist paper towel and dry towel to cover the balls during the 10 minute proofing. I allowed about 55 minutes to 60 minutes as final proofing in the pan, covered with plastic. I cooked it for about 30 to 35 minutes @ 375 deg Fah ( Both pans sitting on a foil tray to decrease the burnt bottom of the cooked bread), Placed foil to cover the top of the bread after 15 to 20 minutes of cooking (Visually checked every 5 to 10 minutes just to make sure the top shows an even brownish color, indicating that the bread is cook both top and middle) Of which you may remove the foil ( if you don’t care for the burnt/crusty top). I know this may seem a lot of attention, but the finish product is well worth it. I really love KPB’s recipe. So delicious bread, Please don’t get intimidated, don’t give up, cause after 1 or 2 fails ( as in my case), you’ll surely be proud of you work and the finished product. I Know If I can Do IT, ANY ONE CAN!!

@kitchenprincessbamboo

4 жыл бұрын

Thanks for sharing your wonderful experience with our community. The Japanese bread dough contains more liquid than normal recipe. That’s why it is moist and tasty. Handling a sticky dough needs experience but you will know the difference!

@leonoralibanan9912

4 жыл бұрын

Let me see if I could upload my photo/video of KPB’s recipe Shokupan delicious bread from hand kneading technique

hello! if i want to cut the recipe in half, would the amount of the ingredients be half the listed amount or will it be different? thanks :)

@huihui666

3 жыл бұрын

Yes that's right

Thanks for this video Can I use all purpose flour ??

@kitchenprincessbamboo

4 жыл бұрын

I don't think so. Thanks for watching!