I am pretty sure that the first “torture” with toast is supposed to be shokupan. I love making bread and have made lots of different kinds over the years, but shokupan makes the best toast hands down. Specifically, this shokupan recipe is what I use verbatim and it turns out perfect. The only change I make is since I have a dark shokupan pan, I reduce the oven temperature by 25F.
The crumb is dense so that it forms an evenly toasted exterior rather than having large air pockets in which some parts get way toastier than others (think like an english muffin). However, the air content in the bread remains very high, leading it to be very soft on the interior even if you toast it quite a bit. Pretty much engineered to be the perfect toast bread. Highly recommended from this picky bread eater!
I am pretty sure that the first “torture” with toast is supposed to be shokupan. I love making bread and have made lots of different kinds over the years, but shokupan makes the best toast hands down. Specifically, this shokupan recipe is what I use verbatim and it turns out perfect. The only change I make is since I have a dark shokupan pan, I reduce the oven temperature by 25F.
The crumb is dense so that it forms an evenly toasted exterior rather than having large air pockets in which some parts get way toastier than others (think like an english muffin). However, the air content in the bread remains very high, leading it to be very soft on the interior even if you toast it quite a bit. Pretty much engineered to be the perfect toast bread. Highly recommended from this picky bread eater!