Shokupan is heaven

2nd try at Shokupan, using this recipe again : https://youtu.be/tc3coiL36Cg?si=ME87WjKcB-yNMfYb

I used full fat dry milk instead of skim, and I used a mix of bread flour (12% protein) and strong pizza flour (14% protein). I refrigerated all the ingredients to be able to knead this dough very thoroughly in my standmixer, the windowpane was super strong.

The second proof was done in the fridge overnight, after shaping.

My molds are not well suited for shokupan (too long and not tall enough), I really need to invest on a Pullman. The loaf should be taller with the right mold.

Anyway the result is quite perfect imo, the crumb is very light and fluffy, as it should be. This is going to make wonderful PBJ sandwiches !!!