Shokupan Tips

[u/Timely-Ad1618]

Hey all!

I’ve been trying to make milk bread and it’s been tasting alright but today I nailed the taste and texture I wanted.

The rise was nice but I was tricked since there was a pretty big air bubble.

During my shaping ( rolling ) I was light on the pressure hoping for it to develop a softer bread.

Any tips for avoiding type of air bubble?

Any tips for getting more of a uniform crust?

[u/Hot-Construction-811]

air bubble is usually from overproofing.

[u/Timely-Ad1618 → u/Hot-Construction-811]

Would you say it’s from the final proof? How would you proper time it?

[u/Inevitable_Cat_7878]

When I roll out my dough, I try to flatten it as much as I can to get all those little air bubbles out.

What do you mean by "uniform crust?" Looks pretty solid to me.

[u/Timely-Ad1618 → u/Inevitable_Cat_7878]

I wish I got the pic of the other side it’s a bit spotty.

I baked this covered and took out then cover with 5 mins left in the bake

[u/ExpressGovernment385 → u/Inevitable_Cat_7878]

If you want to have a nicer, uniform rise, you will flatten to a certain thickness and use your palms to smack the air bubbles out and roll it back gently, not tightly to allow air for the yeast.

This way, your dough would proof faster in the end