Japanese Soft Loaf (Shokupan)

Portion: 1 lb / piece

This loaf is made using Japanese bread flour, through 18 hours of fermentation with natural Japanese yeast to bring out a richer milky aroma and softness of the loaf. The milk and cream help to maintain extra moisture in the bread, and the added sponge-dough and old-dough for more prominent flour flavour and more delicate bread texture. The result is a particularly dense, ultra-soft, moist and rich milky flavour loaf that remains its softness and delicious the next day.