Shiokoji Bread

When you use shiokoji instead of salt, the bread becomes softer inside and crispier outside.


Bread flour (強力粉) 270g (9.5oz)
Rye flour (Whole wheat flour) 30g (1.0oz)
Shiokoji 1tbsp.
Yeast solution 170cc (5.7oz) (Adjust depending on the condition of the flour, humidity, etc.)
≪How to Make≫
(1) Mix the shiokoji and yeast solution well.

(2) Combine everything. Knead for 10 minutes until the dough is about as soft as your earlobe. If the dough becomes too stiff while kneading, it’s OK to add some of the yeast solution.

※ If you use a baking machine for kneading, set it to knead for 5 minutes. Then knead for an additional 3 minutes by hand.

(3) When you finish kneading, let the dough rise to 2-3 times its original size. Do not let the surface become dry. At a room temperature of around 24℃ (75℉), the dough will require a few hours to rise. This is the first rising.

※ When the dough begins to dry out, cover it with a damp cloth.
※ A finger test will tell you when the first rising is finished. Dust your index finger with flour, plunge it into the middle of the dough and pull it out. If the hole you make does not close up, the dough is finished rising.
※ During winter, when room temperatures may be lower than 24℃ (75℉), the first rising could take up to 24 hours. During summer, with a room temperature of around 30℃ (86℉), the first rising could finish in as little as 2-3 hours. Managing the first rising at warmer temperatures, therefore, requires greater attention.

(4) Once the first rising is finished, press the dough out with the palm of your hand to let the gas out. Cut the dough into 4 equal pieces and make each into a ball. Set these aside for about 1 hour. This is the second rising. After the second rising, the dough should have fine air pockets throughout. These will cause the dough to expand significantly as it bakes.

※ As in the first rising, take care not to let the surface of the dough dry out.
※ In general, let the dough rest about 20 minutes after letting the gas out and making it into balls. Then take the rested dough and shape it for baking.

(4) Bake for 23 minutes at 230℃ (446℉) or 19 minutes at 240℃ (464℉).

Baking times will differ depending on the oven. A bit of trial and error may be necessary to find the right amount of baking time for the oven you use at home.



Recipe Developed by:Kaoru Shibata