So I think I’m in love with the Shokupan recipe from @dreamsofdashi. Googled the recipe after seeing @kenjilopezalt ‘s post. I used King Arthur’s Special Patent flour and this is how it turned out. So pleased! Although I could have waited until it cooled completely to cut into it. Love the toned down sugar, the level of saltiness, the firm crust and fluffy crumb of the bread. I had a slice spread with unsalted butter and sprinkled with smoked Maldon, then spooned some pork floss over the rest of it. Happy! Next time I’ll just make one big loaf instead two little ones.