Use a stand mixer: To make smooth, elastic dough, use a stand mixer with a dough hook. This tool effectively develops the gluten, which makes kneading easier and results in a more consistent texture.
Maintain the hydration level: Whole wheat flour absorbs more water than all-purpose flour. Adjust the hydration of your dough by gradually adding water until it is slightly sticky yet malleable. This method ensures a softer crumb for your shokupan.
Allow sufficient rising time: Let the dough rise in a warm, draft-free place. Cover it with a damp cloth to keep it moist and prevent it from drying out. Be patient and let the dough double in volume; this will improve the texture and flavor of the bread.
