Glad to have found this thread! I was given a pullman pan, and had made an attempt at shokupan using a pain de mie recipe (soft bread, wrong crumb, and top crust stuck to the lid despite oiling). Recent venture to a local Japanese bakery for wonderful shokupan has renewed my interested in making use of this pullman pan. I'll probably give one of the hokkaido milk bread recipes a try soon. Another friend sent me this link: http://www.wretch.cc/blog/michelle212/21430881 It looks like it has the light, minimal crust, and a wonderful stretchy crumb. But I can't read more than 5% of the words. If that. Though was told something about being using a mixer and dough being too wet to knead by hand. Thought perhaps someone here might be interested as well.
