Shio pan enquiry - to achieve hollowness; yudane + poolish + cold bulk ferment

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frankC on 2 Sep 2025 at 20:02

Hi, i am going to make asian bread shio pan. I am planning: 
Stage 1 yudane (8-12hr) + poolish (8-12hr)
Stage 2 cold bulk ferment (8-12hr)
Stage 3 Divide, shape and bake. 

Question 1: Becos the yeast amount is lesser (0.25%), will too little amount affects the rising height of shio pan and achieving/forming of hollowness internally? 

Question 2: How do i ensure shio pan has hollowness in internally? Thanks.


 

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Moe C on 3 Sep 2025 at 03:34

I posted a link to Seraphine's recipe here. She uses an overnight yudane & poolish, with .3% yeast. But that is for shokupan and now I realize shio pan is something else and looks more like a croissant. I'll leave the link, so you can search to see if she's made those.