"Jyan Isaac Bread is the Santa Monica bakery known for its crusty sourdough loaves and burnished bagels. But baker Jyan Hurwitz, founder of Jyan Isaac, also makes soft, fluffy shokupan, or Japanese milk bread. These loaves have the tender texture classic for milk bread. The key is in the "dough improver" known as yudane, a mixture of flour and milk prepared in a method that gelatinizes the starch of the flour - for fluffier bread."
"But baker Jyan Hurwitz, founder of Jyan Isaac, also makes soft, fluffy shokupan, or Japanese milk bread. These loaves have the tender texture classic for milk bread. The key is in the "dough improver" known as yudane, a mixture of flour and milk prepared in a method that gelatinizes the starch of the flour - for fluffier bread. Volume measurements are provided here for reference, but using a scale to weigh all ingredients is recommended."
Jyan Isaac Bread is a Santa Monica bakery known for crusty sourdough loaves and burnished bagels. Baker Jyan Hurwitz, founder of Jyan Isaac, also makes soft, fluffy shokupan, or Japanese milk bread. These loaves have the tender texture classic for milk bread. The key is the dough improver yudane, a mixture of flour and milk prepared in a method that gelatinizes the starch of the flour, which yields fluffier bread. Volume measurements are provided for reference, and using a scale ensures consistent results.
Read at Los Angeles Times
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