Sourdough Shokupan - Yudane Method

by - May 15, 2019

Soft Sourdough White Bread/Sourdough Shokupan

Soft Sourdough White Bread/Sourdough Shokupan



This is a great combination of using sourdough and the Yudane method.   I will call this Sourdough Shokupan.  An advantage of using the Yudane method is that the bread stays fresh much longer. It was still soft and moist on the third day.

Yudane method is quite similar to Tangzhong (water-roux) method.  Both methods are scalding method. For the Yudane method, boiling water is used to scald the flour instead of cooking over the fire. Please click here to see the differences between  Yudane vs Tangzhong Method. 

This Soft Sourdough White Bread is especially soft, fluffy and moist on the first day and it lasts very well for 2 - 3 days.  It tastes very mild sourness.

Please visit my other Sourdough Shokupan using Sweet Stiff Starter  that the bread proofs faster.

It is advisable to read the below general 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.  This happen especially to Yudane dough method.   I noticed that it is harder to achieve a very thin window pane  with Yudane method dough. 

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:

Proofing:
  1. 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.
  2. If the indentation stays and it doesn’t bounce back, it means it has been over proved.
  3. If the indentation slowly bounces back and leave a small indentation, it is ready to bake. 
  4. 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.

SOURDOUGH STARTER
A healthy starter is very crucial as advised by Baking with Gina.  It is advisable to feed your starter daily if you want nice big crumb bread that rises nicely and to use the starter (levain) at its peak.  Refresh your starter few days before baking if you don't feed your starter daily.  If the mother starter is not strong, the bread dough will not rise much even though the starter is used at its peak.

How I judge my starter is healthy?  My starter usually tripled in size (or at least double) in within 3 - 4 hours at room temperature (27C - 28C) for feeding ratio of (1:1:1 = starter:water:flour)

When is a starter at its peak?  My sourdough starter is usually at its peak when it is tripled in the jar. The surface of my starter looks bubbling and uneven.  It usually stays at its peak within 1 hour before it starts to reduce/fall.  

Why use starter at its peak?  This is when the starter is most active and it will result in a better rise for your bread in general.  By the way, you can use when it is doubled/before its peak too.  But, not it starts to fall.

I used more levain (sourdough starter) in my soft bread recipe to get less sourness taste. This sounds weird right? More starter will make the dough rise faster and less time needed for the dough to digest and produce acids. The acids give the sourness taste. In resulting less acids produce and bread become less sour.

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 - Sourdough Shokupan  (Yudane Method)


Yields:  2 Loaves in 450g Loaf Pan

INGREDIENTS:

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

Levain - 190g total (ratio 1:3:3):
30g sourdough starter (100% Hydration)
90g bread flour (I used Japan High Gluten Flour)
90g water

Main Dough:
205g bread flour (I used Japan High Gluten Flour)
All the yudane dough (from the above)
190g levain (from the above)
36g (3 Tbsp) brown sugar 
1 tsp salt
26g butter, room temperature
45g egg, whisked (from large egg, balance use for egg wash)
45g full cream milk (whole milk)

Egg Wash:
Balance from the above 1 egg + 1/2 tsp water

Utensil:
450g loaf pan (21.3 X 12.2 X 11.5 cm  /  8.4" X 4.8" X 4.5")

Note:  For eggless recipe just replaced 45g egg + 45g full cream milk with 90g full cream milk.

METHOD:
  1. Yudane:
    1. Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon until no dry flour.
    2. Cling film and place in the fridge for at least 4 hours or overnight.  I prepared the night before.
    3. Take out from the fridge 30 minutes before using to return to room temperature.
  2. Levain:
    1. One night before baking, mix all ingredients in a jar and cover.
    2. Let it ferment in aircond room temperature in tropical climate (approximately 25C) overnight until tripled.  It took about 10 - 12 hours. The total weight should be around 210g.  But, will need only 190g.
    3. Note:  If you like to prepare levain on the same baking day, please use the ratio 1:1:1.  Let it ferment in our tropical room temperature until tripled.  It took about 3-5 hours depend how strong is your starter.
  3. Main Dough:
    1. Put all ingredients (except butter), including the 190g sourdough starter (levain) and all yudane dough into a bowl of stand mixer.
    2. Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out.  Using the paddle attachment, mix for 2 minutes or until all incorporated.  
    3. Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in butter and continue knead for 10 - 12 minutes or until reach window pane stage.  I noticed that it is harder to achieve a very thin window pane  with Yudane method dough. It could be due to the gelatinization of its starch.  It is fine if your window pane is not very thin as long as you have kneaded the dough long enough. 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.
  4. First Proofing/Resting The Dough:  
    1. In the same bowl, let the dough rest for 15 - 60 minutes. Keep it covered with clingfilm or use a lid.  I rested this dough for 60 minutes and  it did not rise a lot.
  5. Shaping:
    1. Transfer the dough to a clean floured surface then divide into 2 equal portions. Form each portion into a ball.  Flatten with rolling pin.  Roll the dough like a swiss roll into a log. Flatten the log with rolling pin to a long dish.  Roll up the dough again like a swiss roll until a small log is formed. 
    2. Place the dough in the prepared loaf pan.  
  6. Final Proofing:
    1. Let it proof at warm place until the dough reaches the height of the pan.  This one took approximately 5 hours at room temperature of 28C - 30C.  It may take less or longer to proof depending on your ambient temperature and your starter.
  7. Baking:
    1. Preheat oven at 190C (top & bottom heat) or 170C (fan-forced) for 10 - 15 minutes.
    2. Brush with egg wash and bake in a preheated oven for 25 - 30 minutes, or until golden brown.
    3. Remove bread from oven and let them cool on rack completely before slicing.

SQUARE BREAD

Soft Sourdough White Bread (Sourdough Shokupan)

Soft Sourdough White Bread (Sourdough Shokupan)

The same recipe except shaping and baking slightly different.
  1. To proof and shape:
    1. Let the dough rest for 15 minutes -  60 minutes in the same bowl, covered with cling film or the lid.  (I rest this dough for 15 minutes and sometimes 60 minutes depend on my schedule).  The dough may rise slightly after 60 minutes.
    2. Transfer the dough to a clean floured surface then divide into 2 or 3 equal portions.  Form each portion to a ball.  Flatten with rolling pin into a dish.  
    3. Fold right to centre and fold left overlap it.  Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed. 
    4. Place all dough in the prepared loaf pan.  Let it proof at warm and dark place until the dough reaches almost the height of the pan but you still can close the lid.(This one took 4.5 hours at room temperature of 28C - 30C) then put on the slide-on lid. Then leave it continue to rise for another 30 - 60 minutes.
  2. To bake:
    1. Preheat oven at 190C (top & bottom heat) or 170C (fan-forced) for 15 minutes.
    2. Bake at preheated oven for 30 -  40  minutes, or until golden brown.
    3. Remove bread from oven and let it cool on rack completely before slicing.




ARCHIVED RECIPE





Recipe - Soft Sourdough Bread (Eggless) 600g Loaf Pan


Yields:  3 small loaves

INGREDIENTS:

Yudane:
70g bread flour
70g boiling water

Levain - 260g total (ratio 1:3:3):
40g sourdough starter (100% Hydration)
120g bread flour
120g water

Main Dough:
200g bread flour (I used high gluten Japan Bread Flour)
80g whole wheat flour
30g brown sugar or honey (I used brown sugar)
1 tsp salt
35g butter, room temperature
90 - 100g full cream milk (Start with 90g first, if too dry then add the balance)

Utensil:
600g loaf pan (12" X 3.5" X 4"  or  31cm X 9cm X 10cm)
If you don't have this pan, you can use 20cm X 10cm X 10cm loaf pan


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93 comments

  1. What size is the bread tin you're using?

    ReplyDelete
    Replies
    1. Hi there,

      Thank you for asking. The size of the loaf pan is on the above post under Utensil.

      Cheers :)

      Delete
  2. HI .. Can u tell me how to make the levain ? i couldnt find it in your blog. Thanks Rachel

    ReplyDelete
    Replies
    1. Hi Rachel,

      You must cultivate your sourdough starter first then only you can make the levain.

      I followed this Youtube to cultivate my starter from scratch.
      https://www.youtube.com/watch?v=m6pGkOuZnrk&t=14s

      Cheers :)

      Delete
  3. My next bread will be this one. Interesting recipe

    ReplyDelete
  4. My next bread will be this one. Interesting recipe

    ReplyDelete
    Replies
    1. Thank you, Yonko for your comment.
      Happy baking :)

      Delete
  5. can you make this into one loaf, instead of three small loaves in one pan?

    ReplyDelete
    Replies
    1. Hi, of course you can. It is totally up to you ya. Thanks

      Delete
  6. Is japanese bread flour also used in making the yudane?

    ReplyDelete
  7. My dough is a bit sticky and wet, after kneading for 15 minutes or longer, still can't achieve window pane stage, what should I do?

    ReplyDelete
    Replies
    1. Hi, It could be the flour. Some flour absorb less water. In this case, please cut down on liquid. Try with 90g - 100g milk first. If too dry then only add 1 table spoon at a time.
      Thanks :)

      Delete
  8. Hi. Have you ever tried using this recipe to make medium size rolls?

    ReplyDelete
    Replies
    1. Hi Esther, Thank you for your question and sorry for late response. Sorry, I don't really get your question. May I know what pan size?

      Delete
    2. 9*13, I'd like to make 12 rolls. do you think it would work? should I double the recipe?

      Delete
    3. Hi Esther, Do you want to make into pull-apart buns? I think 1.5 times or maybe slightly less of the recipe should work. Cheers :)

      Delete
  9. Hi, thanks for you super fluffy and soft sourdough recipe... My kids love it so much. Thank you so much

    ReplyDelete
    Replies
    1. Hi Soo Ying,

      Thank you for trying this recipe and your feedback. I am happy to hear that you and your kids love it.

      Cheers :)

      Delete
  10. Hi this looks great! Can this be made with Almond milk instead of dairy?

    ReplyDelete
    Replies
    1. Hi there,

      Thank you for your comment and question. Sorry for late response.

      Yes, of course you can replace the cow milk with almond milk. You can also replace butter with vegetable oil.

      Happy baking...

      Cheers :)

      Delete
  11. Hi! Love this recipe and have lots of success with it. I would like to adapt this recipe to a chocolate raisin buns. I wonder if I can just substitute like 30gram of flour with cocoa powder? Also when do you think it's the best time to incorporate the raisins? Thanks!

    ReplyDelete
    Replies
    1. Hi, thank you for asking. You can add 30g of cocoa powder. I don't think you need to reduce the flour. Add in the raisins 1 or 2 mins before completing kneading. The raisins will break into small pieces if add in too early.

      You may also want to refer to my Mocha Sourdough bread recipe:https://www.bakewithpaws.com/2019/06/mocha-soft-sourdough-loaf.html

      Cheers and happy baking :)

      Delete
  12. Hello, I want to proof the dough overnight (like how you make a normal sourdough, with room temp bulk fermentation then overnight proof). Should I reduce the levain percentage in order not to overproof the loaf? Also, how much should the dough rise in the Pullman pan before I refriegerate it? Thank you.

    ReplyDelete
    Replies
    1. Hi, thank you for your question. I never tried reduce the levain and retard in the fridge overnight. But, I have tried using the same amount of levain or same recipe and retard in the fridge after the dough rise to the height of the pan rim. It was because I need to leave the house. It did not deflate the next morning. I just baked immediately out from the fridge. But, bear in mind the taste will be slightly sour.

      Cheers :)

      Delete
  13. Hi, is it ok if we use a levin of 30g starter 90g flour and 90g water? Can we still follow the same measurements or do we need to increase or decrease the amount of flour used?:)

    ReplyDelete
  14. Hi, Thank you for asking. Yes, can you. But, if you change one component in the recipe you have to adjust everything else. Sorry,I can't tell you how much to adjust as I have not tried it. But, the result will be different. You can try to experiment.
    Cheers :)
    Cheers :)



    Cheers :)

    ReplyDelete
  15. Am just making this. Have used whole milk instead of cream. Hoping for good results ❤️

    ReplyDelete
  16. Hi, thank you for trying this recipe. Whole milk or full cream milk work too. How is your baking? Hope all go well.
    Cheers :)

    ReplyDelete
  17. Hi,
    Can I know how much of protein percentage of your high gluten flour that you are using? I cant find Japanese Flour at my place. But I managed to find 12.5% of bread flour. Is that good enough to make this recipe?

    ReplyDelete
    Replies
    1. Hi Evelyn,

      Thank you for visiting and your question. The Japan High Gluten Flour that I used is already pre-packed by the shop and it did not stated the protein percentage. But from my understanding High Gluten Flour (13.5% - 14.5% protein)always contains higher gluten than bread flour (11.5% - 13.4% protein). I might be wrong. I think it should be ok to use the bread flour that you have.

      Cheers :)

      Delete
  18. Hi,
    Can I know what is your protein percentage for your Japanese Bread flour? I couldn't find Japanese Flour in my placr but I maanged to buy a 5kg of 12.5% protein bread flour. Is that ok for your recipe?

    ReplyDelete
  19. Hi,I'm very new to this sourdough stuff, can I check what do with the left over levin? Discard or we can use it as a new starter for next bake?

    ReplyDelete
    Replies
    1. Hi, thank you for asking.
      We use the latest batch of discard as mother starter to feed the next bath of levain when you wanted to bake. For the older discard, we normally use to make pancakes, crackers and other stuffs. I only use the discard to make crackers so far. There are few crackers recipe in my blog.

      I normally have two bottles of sourdough starter in my fridge. One is the older discard and another one is the latest sourdough starter.

      I hope it helps.

      Cheers :)

      Delete
  20. What procedure would you follow if you do not have a mixer with a dough hook? Thank you.

    ReplyDelete
    Replies
    1. Hi Mida,

      Thank you for asking. To be frank, I never used hand kneading for my bread baking. Sorry I can't recommend you the procedure. But, please use the hand kneading procedure that you know. The most important is to knead till window pane stage.

      BTW, I will highly recommend to use Japan High Gluten Flour if available at your place.

      Cheers and happy baking :)

      Delete
    2. I tried hand kneading on counter top and it works. Takes about 25mins.

      Delete
    3. Hi, thanks for trying and sharing. Hope you like the bread.

      Cheers :)

      Delete
  21. Hi, are you able to to advise how we calculate hydration level for this loaf? Thanks.

    ReplyDelete
    Replies
    1. Hi, thank you for asking. This one a bit different as contain egg. For me I count egg as part of liquid too.

      50g boiling water + 95g (from levain) + 45g eggs + 45 milk = 235g
      235g liquid/350g flour = 67%

      Delete
  22. Hello!
    Can I add milk powder to enhance the flavour of the bread?

    ReplyDelete
    Replies
    1. Hi, thank you for asking. Yes, of course you can.

      Cheers :0

      Delete
  23. Thank you for your info, would you please tell me why do we need to wait for 4 hour( or overnight) before to use yudane? Once again thanks and looking for learn more from you.

    ReplyDelete
  24. Hi, thank you for asking and good question.
    I am still searching for right answer for this and no one can tell me too. However, I have tried to bake to use the yudane dough immediately after it cooled down (after 30 mins) and the bread turned out not so good.

    If you ask me, I would say to let the dough to develop flavor and for the starch in the flour to gelatinize. This will create soft and chewy bread.

    Cheers :)

    ReplyDelete
  25. Hi, I noticed that there is extra 80g of whole wheat flour in recipe 2 as compared with recipe 3, even though the amount of liquid is about the same for both doughs.

    ReplyDelete
    Replies
    1. Hi, thank you for asking and highlight the error. I just amended. It should be 200g high gluten flour and 80g whole wheat. You may use 280g of high gluten flour instead.
      Sorry for the confusion.
      Cheers :)

      Delete
    2. Aaaah, that explains why my dough was dry even though I added all the 100g of milk. I will revisit the recipe, thanks for your reply.

      Delete
    3. Oh dear... I am sorry for this silly mistake :(

      Delete
    4. Hi, I wanted to revisit the recipe but realised that you have removed the other 2 versions of the soft sourdough yudane bread (the one without egg and the one with cream). May I ask why? I'm asking as I'm not keen to add egg to my bread.

      Delete
    5. Hi, Thanks for revisiting this recipe. I removed it because this page confused a lot of people as different type of recipes in one page. I have received a lot of messages to clarify which recipe to follow.

      If you don't want to use egg, then just replaced both 45g egg + 45g full cream milk (whole milk) with 90g of full cream milk. The rest of the recipe remained the same.

      Cheers :)

      Delete
    6. Thanks veryuch for your reply 😊

      Delete
  26. Hi May I know why is my dough doesn’t rise to the loaf pan height even after 4hours 😭

    ReplyDelete
    Replies
    1. Hi, thanks for trying this recipe. It could be many reasons.

      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.

      It could your sourdough starter is weak. Did you feed your starter daily? Did you refresh your starter before feeding for baking?

      Cheers :)

      Delete
  27. Hi,
    Thank you for the recipe.

    I am trying to bake today, however my dough doesnt rise so much (almost 4 hours). I have put hot water in my oven.

    I am a newbie of using sourdough starter. My starter is about 10 days and i for my levain is blooming triple volume (about 10-11hours) before I mixed into my dough.

    Should i keep proof the dough until reach 80-90% height of my pan even more than 5 hours (maybe 6-8 hours)?

    ReplyDelete
    Replies
    1. Hi, thanks for trying this recipe. Please wait for it to proof until 80 - 90%. Sourdough dough will take forever to rise sometimes. Please watch the dough progression and not the clock.
      Try to feed your starer daily if possible with small amount if you are not baking everyday.
      Cheers :)

      Delete
  28. Hi, I have active starter in fridge, last fed on Sunday. To make the levain, should I scoop out 30g from the mother starter and mix with other ingredients and let it rise in RT ?
    OR should I feed the mother starter after removal from fridge, then let it rise to peak before I scoop out 30g and add other ingredients ?
    What’s the right sequence?

    ReplyDelete
    Replies
    1. Hi Doris,

      Thanks for reading this recipe. Second sequence is correct. But, you need to refresh for at least 2 days before baking.

      Please read the general notes on the above post especially on Starter.

      It is advisable to feed your starter daily if you want your bread to rise nicely. However, if you do not feed daily for example once a week. Then you need to refresh your stater 2 - 3 days before baking. Feed 2 to 3 times a day with high ratio.

      Cheers :)

      Delete
  29. Thanks for the recipe, I’ve given it a try and the recipe works great, your instructions are very clear! How do you store the bread, in an airtight container?

    ReplyDelete
    Replies
    1. Hi, thanks for trying this recipe and your feedback. I usually stored the bread in an air-tight container, left it outside for 2 - 3 days. By the 3rd day, I will place in the fridge. But, usually will be finished by 3rd day.

      Cheers:)

      Delete
  30. Thanks for the recipe,
    I’d like to try this.
    Anyway, can I use Honey & Oil instead of suger & butter?
    And how much if I can?

    ReplyDelete
    Replies
    1. Hi, thanks for reading this recipe. Yes, you can replace with honey and veg. oil. Use the same amount. You may want to reserve 10 - 20g of milk just incase the dough become too wet as you are going to use honey. Add in the balance of milk slowly if you think is too dry.

      Cheers and happy baking :)

      Delete
  31. Hi there,
    Thank you so much for sharing your recipe. I have been looking for sourdough shokupan recipe with more levain since I heard that it should speed up rising time and the taste will be less sour. Your recipe is just what I'm looking for!!

    I tried the recipe this morning, I'm using Bosch mixer to knead, but somehow the dough turned out to be super sticky. It kept on sticking to the centre of the mixer and couldn't achieve WP. I tried hand kneading the dough but it's impossible because of the stickiness. Is it because of too much liquid?

    I tried proofing and shaping it anyway. It's still proofing, hopefully it'll turn out okay eventhough it didn't achieve WP.

    ReplyDelete
    Replies
    1. Hi, thanks for trying this recipe and your feedback. Yes, it could be too much liquid. Try to hold back some milk, about 20g or more. Add in slowly if you feel your dough is hard and dry. In this recipe, I used Japan High Gluten flour. Every flour absorb liquid differently.

      Please also read the general notes on this post before baking.

      Cheers and happy baking :)

      Delete
    2. Thank you for your reply!
      The bread turned out to be yummy. It was slightly overproofed, and a bit dense (maybe because it didn't achieve WP), but it was good!!
      I am definitely going to try this recipe again, holding back the milk like you suggested. I used a japanese high gluten flour as well, but maybe the absorption rate is different.

      Once again, thanks a lot for sharing your recipe!
      I can already foreseen that this will be a new family favourite!!

      Cheers!

      Delete
    3. Good to hear this. Keep on trying until you get the correct amount of liquid for for the flour you used.

      Cheers and happy baking :)

      Delete
  32. HI: can you show us how to make the sourdough starter, I don't really understand & get it. so confuse. up date your blog next around to post & show exact how the sourdough starter using and the purpose for. simple explain & Pic and tell us about it. totally confuse in sourdough start. I really love your blog, you explain simply and easy to understand, so I really obsessive blog. thank you much so to share your recipes.

    ReplyDelete
    Replies
    1. Hi, thanks for reading this recipe and your interest in sourdough baking. I agreed with you sourdough baking is a bit confused when started.

      Sourdough starter is natural levain/yeast. You need to cultivate from flour and water. Once you have the sourdough starter you need to maintain by feeding it. You can get the starter from your friend or people who has it if you do not want to cultivate your own.

      I am not so good in explanation of cultivation the sourdough starter. That's why I never shared. I learnt from "Full Proof Baking" as link below:

      https://www.youtube.com/watch?v=m6pGkOuZnrk

      Cheers :)

      Delete
  33. Hi!
    I was wondering can I bake this with the lid of the loaf pan on? I wanted to make a square loaf. I just got a 450g Pullman loaf tin for Christmas and wanted to try it out with this recipe. Thanks in advance!

    ReplyDelete
    Replies
    1. Hi, Thanks for reading this recipe. Yes, you can.
      Place all dough in the prepared loaf pan. Let it proof at warm and dark place until the dough reaches almost the height of the pan but you still can close the lid. Put on the slide-on lid. Then leave it continue to rise for another 30 - 60 minutes. Then only bake.

      Cheers :)

      Delete
    2. ohh thank you! excited to try this out!

      Delete
    3. Most welcome :) Happy baking..

      Delete
  34. Hello, thanks for the recipe! I will try to make it, however, I think 45g of milk apparently little. Is this really hydration?

    ReplyDelete
    Replies
    1. Hi, thanks for reading and your question. Most of the hydration is from Yudane Dougg (50g water), Levain (95g), Egg (45g) and plus 45g milk. Hydration for this recipe is 67%

      Cheers and happy baking :)

      Delete
  35. Hi! My dough is in its first fermentation. Everything is going perfect! Thanks for your recipe and procedure... I would like to shape the dough as a "batard" and ferment it in a banneton. Do you think it's feasible? Or will my dough spread in a flat disc? Thanks. Eduardo (Madrid, Spain)

    ReplyDelete
    Replies
    1. Hi Eduardo,

      Thanks for trying again. Hmm, If you shape in batard then please don't bake too long larger surface is exposed to heat and the bread may get abit dry. I have not tried shaping in batard and not sure about the result.

      Cheers :)

      Delete
  36. Hi,will the bread become soft if I use water instead of the milk.

    ReplyDelete
    Replies
    1. Yes, it is still soft. But, I find with milk or milk powder gave better aroma.

      Cheers :)

      Delete
  37. Just made my first loaf, followed recipe exactly & it is PERFECT! I'm so happy

    ReplyDelete
    Replies
    1. Hi, thanks for trying and your kind feedback. I am glad that you like it. I have another Sourdough Shokupan using sweet stiff starter and the bread proof very fast.

      https://www.bakewithpaws.com/2021/03/sourdough-shokupan.html

      Cheers:)

      Delete
  38. Hi I am in dire need of help ASAP. I don't seem to locate recipe for yudane,sourdough japanese bread with 65g boiling water +65g flour. Only found 50g flour/water yudane. Can I have the recipe please. I think you updated it to stiff starter. Thank you so much. Anis

    ReplyDelete
    Replies
    1. Hi, thanks for reading this recipe? May I know where did you get 65g boiling water +65g flour?

      My Sourdough Shokupan using sweet stiff starter + yudane is here:
      https://www.bakewithpaws.com/2021/03/sourdough-shokupan.html

      Cheers :)

      Delete
  39. This is an amazing recipe! The loaf turned out so soft, fluffy, chewy and tasty! Thank you for sharing your recipe!

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    Replies
    1. Hi, thanks for trying this recipe and your kind feedback. I am glad that you like it.

      If you like this recipe, you may want to try the Sourdough Shokupan using sweet stiff starter + yudane method. Just to share with you as this recipe the bread rise faster.

      Recipe link: https://www.bakewithpaws.com/2021/03/sourdough-shokupan.html

      Cheers :)

      Delete
  40. unfortunately, i haven't been able to create this fluffy shokupan using sourdough starter. using the same method of stiff sweet starter and still not succeeded. Different story if I use instant dry yeast. Any tips?

    ReplyDelete
    Replies
    1. Hi, Thanks for trying and sorry to hear that not successful for you. It could be your starter if you have used the right flour and you have achieve window pane stage.

      Cheers :)

      Delete
  41. Hi, I am curious about " used more levain (sourdough starter) in my soft bread recipe " does it means that I can use more of the sourdough starter and bread flour and water remain 90g?
    Thanks! I love your bread recipes, baking it weekly for our own family consumption!

    ReplyDelete
    Replies
    1. Hi, thanks for reading this recipe. Sorry for the confusion. I meant levain when I mentioned starter. I said used more starter means used more levain.

      Cheers :)

      Delete
    2. Thanks for trying this recipe and glad to hear that you like it.

      Happy baking :)

      Delete
  42. Hi, I am very impressed by all of your bread! One question you missed above is also my question. What is the protein % of your Japan high protein flour?

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    Replies
    1. Hi, thanks for reading this post. I used 12% protein Japan High Gluten Flour.

      Cheers :)

      Delete

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