Shokupan: Japanese Milk Bread with Michael Kalanty

Japanese milk bread is simply irresistible. Known as shokupan in Japan, it is delicate yet sturdy, with a pillowy texture unlike any American sandwich bread.

Designed and taught by Chef Michael Kalanty, former Director of Boulangerie for the Le Cordon Bleu Schools, this class is a deep exploration of the techniques, ingredients, and processes that make shokupan one of today’s most beloved bakery breads.

We’ll focus on the techniques that give shokupan its signature softness, structure, and keeping quality:

• Tangzhong: preparing the cooked flour-and-milk mixture that gives milk bread its characteristic softness and helps it stay fresh longer
• Enriched Dough Mixing: balancing the richness of the dough with proper structure
• Dough Development: understanding how mixing and handling create the bread’s fine, pillowy crumb
• Shaping Techniques: shaping the dough for even rise, consistent texture, and the distinctive swirls that identify this bread
• Proofing: recognizing when the dough is ready for baking
• Baking Strategy: achieving proper volume, color, and texture

With personalized guidance, you’ll practice the shaping and dough-handling techniques that are difficult to learn from books and videos alone.

By the end of class, you’ll understand the complete shokupan-making process and feel confident recreating this Japanese bakery favorite at home.

Each student will take home their own class-made dough so they can practice shaping and baking in their own kitchen. They’ll also take home some of the Milk Bread they bake in class.

Instructor Bio

Michael Kalanty is a professional bread baking instructor. He’s written baking curriculums for professional schools across the country, in Italy and in Brasil. His textbooks have won awards like “Best Bread Book in the World”® at the Gourmand Cookbook Awards in Paris and have been translated into Portuguese. When he was the Director of Boulangerie for the Le Cordon Bleu schools in North America, he was awarded “Best Instructor of the Year”. You can find him teaching online at The Great Courses and Craftsy.

Categories: Baking Class, Bread, No Experience Necessary