Shokupan

For today, I am using the dough from the pork bbq stuffed milk rolls, but I am baking it in a pullman style pan - never used one before and I was looking for a little time and temp guidance.  This looks like a great recipe and the directions are spot on.  I also like that it gives baker's percentages - infinitely adaptable (and they have kindly given conversions for 2 pan sizes!)

{see comment to this post for more info on pan size, dough qty and bake time/temp - these pics below are from the bake the comment is based on}

Japanese Milk Bread

Recipe posted below in case it disappears, but the formatting disappeared when I copypastad and I feel too lazy now to format it correctly. Its for just in case anyway and the link to the actual recipe includes great info and videos. 

Speaking of videos - this is a video of what the dough consistency should look like before you leave it to knead.

I started with 360g flour and still gradually added more, slowly and slightly, until I achieved this consistency. Since I kept the mixer kneading while I added flour, I cut the kneading time to 15 minutes instead of 20. Put a small amount of veg oil in a dish and set out a large bowl - turn the kneaded dough into the large bowl, coat hands in veg oil to hand shape into a ball, use same oil to lightly coat inside of bowl, leave ball of dough to rise in bowl covered with towel or plastic wrap.

Japanese Milk Bread U shaping method. For the spiral method, please look at the whole wheat milk bread recipe. Measurement included for 13" x 4" (9" x 4") Pullman loaf pans. 3 hrs 30 mins 3 hrs 30 mins Side Dish Japanese 1 loaf Ingredients 440 g bread flour 290 g milk 26 g sugar 9 g salt 53 g soft butter 13 g sweetened condensed milk 4 g yeast Instructions Using a Stand Mixer 1. Add milk, yeast, sugar, condensed milk, and flour to the bowl of a stand mixer. Use the mixer hook to incorporate the ingredients quickly. Low speed for 2 minutes. Add salt, and switch to medium speed for 6 minutes. Add butter. Medium speed for 5-6 minutes. The final dough's temperature is 79-82 F / 26-28 C. (See notes below) 2. Bulk fermentation for about 60 minutes at 86 F / 30 C (85% humidity). Use the finger dent test to check if the dough is fermented enough. See my video for the visual explanation. 3. Divide the dough into 3 parts evenly. Fold and round each piece. Covered with a damp cloth or paper towel. Bench rest for 20 minutes. 4. Take one piece and use a rolling pin to flatten the dough into a 4 in x 6 in (10 cm x 15 cm) sheet. Pinch one end and fold the other end lengthwise. With the fold opening downwards, form it into a U shape and place it into one end of the bread pan. 5. Repeat the same process for the second piece and place it on the other end. Do the last one and place in the middle. Make sure all the ends of the dough hit the bread pan without large gaps. 6. Final proofing at 90 F / 32 C (85% humidity) until the dough rises to 80% of the pan for square shaped toast (about one hour). Preheat the oven ahead of time to 395 F / 200 C. 7. Cover the pan with a lid and bake for 30 minutes. 8. Shake the pan 1-2 times and transfer the bread to a cooling rack. Wait till it completely cools down before slicing. Using a Bread Maker 1. Add milk, salt, sugar, soft butter, condensed milk, and flour to the bread maker and yeat to the automatic dispenser. If your bread maker doesn't have an automatic dispenser, add yeast 3 minutes after mixing starts. Prep Time Cook Time Total Time Course: Cuisine: Servings: (100%) (66%) (6%) (2%) (12%) (3%) (1%) 5 from 1 vote 2. Select "pizza dough" to make the dough only. My bread maker takes 45 minutes. 3. After the cycle is finished, take the dough out and divide it into 3 parts evenly. Covered with a damped cloth or paper towel. Bench rest for 30 minutes. 4. Take one piece and use a rolling pin to flatten the dough into a 4 in x 6 in (10 cm x 15 cm) sheet. Pinch one end and fold the other end lengthwise. With the fold opening downwards, form it into a U shape and place it into one end of the bread pan. 5. Repeat the same process for the second piece and place it on the other end. Do the last one and place in the middle. Make sure all the ends of the dough hit the bread pan without large gaps. 6. Final proofing at 82F / 28 C (80% humidity) until the dough rises to 80% of the pan for square shaped toast. 7. Preheat the oven ahead of time to 395 F / 200 C. Cover the pan with a lid and bake for 30 minutes. 8. Shake the pan 1-2 times and transfer the bread to a cooling rack. Wait till it completely cools down before slicing. Notes The time for mixing the dough is only for reference. The duration depends on your room temperature and dough's condition. Whole milk or skim milk works fine. For the small Pullman loaf pan (2200 ml), here're the measurements: 318g bread flour 210g milk 19g sugar 6g salt 38g soft butter 10g sweetened condensed milk 3g yeast