Use a Stand Mixer: To achieve a smooth and elastic dough, consider using a stand mixer with a dough hook attachment. This will help develop the gluten effectively, making the kneading process more accessible and more consistent.
Monitor Hydration Levels: Whole wheat flour absorbs more water than all-purpose flour. Adjust the hydration of your dough by gradually adding water until you reach a slightly tacky but manageable consistency. This will ensure a softer crumb in your Shokupan.
Proper Proofing: Allow the dough to be proofread in a warm, draft-free area. Cover it with a damp cloth to retain moisture and prevent it from drying out. Be patient and let it rise until it doubles in size, enhancing the bread's texture and flavour.