Course Overview Japanese Bread Class is a hands-on baking course for beginners and intermediate bakers interested in traditional Japanese bread varieties. Conducted in English from 9am to 2pm, the instructor-led course covers Shokupan, Shiopan, and Melonpan preparation. Techniques and Course Content Machine mixing methods for Shokupan and Shiopan doughs. Hand mixing techniques for Melonpan toppings. Optional preferments, including Yudane for moisture and sponge for softness. A fermentation schedule designed for integration into busy home-baking routines. Shaping techniques for multiple-layer Shiopan and classic Shokupan loaves. Guidance for baking in both home and commercial ovens. Class size limited to 4-8 participants for personalized guidance. Who the Class Is For The course is suitable for home bakers who want practical instruction in making Japanese breads and for baking enthusiasts seeking to refine their mixing, fermentation, shaping, and oven techniques. Beginners can follow step-by-step instruction across three bread varieties, while intermediate bakers can develop specific skills such as using Yudane or sponge preferments and shaping layered Shiopan. The class also accommodates participants who primarily bake at home, as instruction includes home-oven guidance and a fermentation schedule intended for regular baking routines. Bakers with access to commercial ovens can apply the separate commercial-oven guidance provided during the session. Participant Output and Included Materials Materials used are flour, water, preferment, sugar, butter, milk and yeast. Each attendee will produce one original 500g Shokupan loaf, dimensions are 20 x 10 x 10 cm. A box of 3 to 4 pieces of Shiopan 60g each, and a colorful set of three Melonpan with distinctive patterns. The course includes a full-color booklet with step-by-step instructions and bonus video tutorials for post-class reinforcement. Ingredient Information The course contains gluten, dairy, and eggs. It is free from pork, lard, and alcohol. Store preservative free, fresh-baked bread in air tight container or bag, at room temperature for a couple of days. Otherwise, slice and freeze for long-term storage. Do not refrigerate, as this will cause bread to harden.
Related
Related
Related
Related