A soft, airy “cloud loaf” with a tender, sliceable crumb and a gentle sourdough tang—baked for a tall, uniform sandwich loaf in a 1.5 lb tin.
Cloud Shokupan Sourdough is a tall, tender sandwich loaf with a soft, sliceable “cloud” crumb and a mild sourdough tang. It’s ideal when you want shokupan-style pull-apart softness but still want the flavor depth of sourdough, baked in a 1.5 lb tin for consistent height.
180 g active sourdough starter (100% hydration), bubbly
70 g milk, room temperature
254 g water, room temperature
350 g whole wheat flour
100 g bread flour
10 g fine salt
30 g sugar
60 g unsalted butter, softened
10 g milk powder (optional), for extra softness
Instructions
Measure out the starter, milk, water, whole wheat flour, bread flour, salt, sugar, and (if using) milk powder.
In a large bowl, whisk the starter with the milk and water until mostly smooth.
Add the whole wheat flour, bread flour, salt, sugar, and milk powder (if using). Mix until no dry flour remains, then rest the dough 20 minutes.
Knead (by hand or mixer) until the dough becomes smooth and elastic, about 8–12 minutes. Add the softened butter gradually and continue kneading until fully incorporated and the dough is glossy and cohesive, about 6–10 minutes more.
Transfer to a lightly oiled container and cover. Bulk ferment at ~70–75°F (21–24°C) until the dough is aerated, puffy, and noticeably risen—about 5–8 hours depending on starter strength.
During bulk, perform 2–3 stretch-and-folds in the first 1–2 hours (every 30–45 minutes). The dough should feel lighter and hold shape better after each set.
Lightly butter or line a 1.5 lb shokupan tin first.
Turn the dough out gently onto a lightly floured surface (don’t punch it hard). Gently deflate just enough to remove the big bubbles, then compress into a rectangular-ish shape and roll into a tight log, keeping surface tension snug as you roll. Place seam-side down in the tin.
Proof covered at ~70–75°F (21–24°C) until the dough rises to the top of the tin—often 4–7 hours, depending on temperature and starter activity.
Preheat the oven to 400°F (205°C). Bake until deep golden and the loaf reaches an internal temperature of about 195–205°F (90–96°C), about 35–45 minutes.
Remove from the tin and cool on a rack at least 1 hour before slicing for the best “cloud” crumb.
BreadVegetarianBreakfast
Chef's Notes
- Whole wheat absorbs more—use the full 254 g water and knead until the dough is cohesive and glossy before bulk.
- For cloud crumb, shape with a tight log and seam-side down, then proof until it clearly reaches the top of the tin (don’t underproof).
Plating & Presentation
Slice the loaf with a serrated knife into thick, even “cloud” slabs. Serve on a board with a small dish of butter or jam for a classic breakfast presentation.
Frequently asked questions
Can I use a different starter hydration or starter amount for this cloud shokupan?
This formula is built around 100% hydration starter at 180 g. If your starter is different hydration, adjust the added water/milk to keep total dough hydration similar, otherwise the dough may be too slack or too stiff and won’t rise to the tin top.
What if my dough feels too stiff after adding the whole wheat—should I add more water?
Whole wheat absorbs more than bread flour, so stiffness can happen. Add water only 5–10 g at a time during mixing if the dough won’t come together after the initial rest; don’t add a lot late or you’ll weaken gluten and lose loaf height.
How do I know it’s ready to bake—should I rely on time or temperature?
Use internal temperature: bake until 195–205°F (90–96°C). If you only go by time, whole wheat loaves can look done before the center sets, leading to a gummy crumb when sliced.
Why didn’t my loaf rise to the top of the 1.5 lb tin?
Most common causes are under-proofing (not enough bulk/proof time at ~70–75°F) or weak gluten from rushed kneading. Also avoid punching hard when shaping—keep surface tension snug when rolling the log.
Can I make this ahead and how should I store it?
You can refrigerate the shaped loaf for slower proofing, but let it come back to room temp before baking so it can finish rising in the tin. Store fully cooled bread wrapped at room temperature for 1–2 days, or freeze slices for longer; re-toast for best texture.
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