Soft and Fluffy Spelt Bread (Yudane Method)

by - July 17, 2018

Soft and Fluffy Spelt Bread

Shokupan Japanese Soft White Bread

Shokupan Japanese Soft White Bread

After successfully making several Shokupan Breads using the Yudane method, I tried the same recipe with some modification to make this super soft Spelt Bread. I used 25% spelt flour and 75% strong bread flour. As I explained in my previous post, the Yudane method is quite similar to Tangzhong (water-roux) method.  For the Yudane method, boiling water is used to scald the flour instead of cooking over the fire.  The ratio of the flour and water is almost 1 to 1.  The scalded dough may only be used 4 hours later (at least) or overnight in the fridge.  

The original recipe is adapted from Chopstick Chronicles. 

The Yudane method produces super soft and fluffy bread.  The cooked gelatinized starch in the flour retains moisture with a higher water absorption.  It yields a soft bread that also keeps well, lasting a longer.   Please click here to see the differences between  Yudane vs Tangzhong Method. 

I have other Yudane Method recipes that you may like to try too.   Yudane Method Bread recipes.

It is advisable to read the following notes before starting baking.

GENERAL NOTES:

KNEADING TIME
For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.

OVER KNEADING
Some have experienced the dough breaking during the second proofing.  If that happens it is due to over kneading.  Please stop the machine and check your dough during the final cycle of kneading to ensure that you don't over knead. Every machine is different and there is always a chance of over-kneading when using a machine. You may need to adjust this timing and stop as soon as you reach the window pane stage.

FLOUR
The right flour plays a very important role in bread making.  Usually bread flour content around 11.5 - 13.5% protein, while high gluten flour is around 13.5 - 14.5%.  All purpose flour content less protein around 9 - 11%.  To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking.  Sources from here and here.

HYDRATION
The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently. 

PROOFING
Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.  
If you are unable to judge by just looking at the dough, you can do the finger poke test:
  1. First Proofing:
    • Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger.  If it bounces back immediately without any indentation then it needs more time.
    • If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.  
    • If it bounces back just a little, then the dough is ready to be punched down and shaping.
  2. Second Proofing:
    • Lightly press the side of the proved dough with your finger.  If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
    • If the indentation stays and it doesn’t bounce back, it means it has been over proved.
    • If the indentation slowly bounces back and leave a small indentation, it is ready to bake. 
    • There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring. 
WRINKLE TOP OR SHRINKING
If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof your dough until it just reaches or is slightly below the rim of the pan.

BAKING
Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Recipe - Soft and Fluffy Spelt Bread (Yudane Method)


Yields: 1 loaf 

INGREDIENTS:

Yudane:
50g bread flour  (I used Japan High Gluten Flour)
45g boiling water

Bread:
140g bread flour  (I used Japan High Gluten Flour)
60g spelt flour
1 1/8 tsp instant yeast
1 1/2 tbsp brown sugar
3/4 tsp salt
2 tbsp flaxseed, ground in food processor
1 tbsp chia seed
10g butter
150g fresh milk or full cream milk (reserve 30g and add in 1 tbsp at a time if neccessary)

Topping:
1 1/2 tbsp black sesame seeds
1 1/2 tbsp white sesame seeds

Utensils:
Loaf pan (8" X 3" X 3")

METHOD:

Yudane:
  1. Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon.  
  2. Cling film and place in the fridge for at least 4 hours or overnight.  
  3. If you do it the night before, take out from the fridge 30 minutes to return to room temperature before using.
Bread:
  1. Put all ingredients (except butter) and including yudane dough (tear into pieces) into the bowl of a stand mixer. Mix with paddle attachment for 2 minutes or until all incorporated.  Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in butter and continue kneading for another 10 - 13 minutes or until the dough comes together, become elastic, smooth and reaches window pane stage.  I noticed that it is harder to achieve window pane stage with Yudane method dough. It could be due to the gelatinization of starch.  Window pane is not really neccessary as long as you kneaded the dough long enough. During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
  2. Let the dough rise in a warm place for 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.
  3. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 2 equal portions. Form each portion to a strand/long log. Roll out each dough with a rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed. 
  4. Spread the sesame seeds on the table top.  Brush the dough surface with water and roll over the dough on the sesame seeds.  Place all dough in the prepared loaf pan.  
  5. Let it rise for another 45 to 60 minutes or until double in size. 
  6. Preheat oven at 190C (top & bottom heat) 170C (fan-forced)  for 10 - 15 minutes.
  7. Bake at preheated oven for 25 - 30 minutes, or until golden brown.
  8. Remove bread from oven and let them cool on rack completely before slicing.



Notes:

  1. For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.
  2. The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently.
  3. Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how your dough rises.
  4. Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

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6 comments

  1. Hi Yeanley

    Your bread look very soft.i have questions about yudane method

    1)is this method only work for japanese flour?

    Cause i always fail when make with indonesian bread flour/indonesian ap flour

    2)how to calculate yudane with math formulation?

    I mean like tangzong math formulation is 5-10% take

    flour from total flour which use to make the bread and

    the ratio of flour:water is 1:5

    3)and about the softness,between tangzong vs yudane.which one is the softest?

    Thank you

    ReplyDelete
    Replies
    1. Hi Nikolai,

      Thank you for your questions.

      1) I used Japanese High Gluten Flour for my bread. I can't give you the answer because I do not use other type of flours. Maybe, you should look for other high gluten flour instead of Indonesia bread flour.

      2) For Yudane, it is about 20% of flour from the total flour. The ratio of flour:water is almost 1:1

      Please get more information from my previous post on the Shokupan Bread as below:
      http://www.bakewithpaws.com/2018/07/shokupan-japanese-soft-white-bread.html

      3) I can't give you the accurate answer. I find both are soft. But, I personally like more Yudane than Tangzhong.

      Please let me know if you need more information.

      Thank you
      Cheers :)

      Delete
  2. Hello,
    Can I only using bread flour instead of mixing with spelt flour

    ReplyDelete
  3. Hi, what is spelt flour? I saw some recipe added cake flour of APF. Do you know what’s the purpose?

    ReplyDelete
    Replies
    1. Hi, thank you for asking. Please click here to read about spelt flour.

      https://www.verywellfit.com/what-is-spelt-flour-2506884#:~:text=Spelt%20is%20an%20ancient%20grain,regular%20or%20whole%2Dwheat%20flour.

      Some people added cake flour is because they don't like chewy texture. This is to reduce the gluten/protein and make the texture more crumbly.

      Cheers :)

      Delete

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