Soft Sourdough White Bread/Sourdough Shokupan (Yudane Method)

by - May 15, 2019

Soft Sourdough White Bread/Sourdough Shokupan

Soft Sourdough White Bread/Sourdough Shokupan

The above picture are bread baked in 450g Loaf Pan


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.

I have other Soft Sourdough Bread recipes that you may like to try too.

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.

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
It is advisable to refresh the sourdough starter before preparing the levain and to use the starter (levain) at its peak.

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 - Soft Sourdough White Bread (with Egg) 450g Loaf Pan


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)
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 (20 X 10 X 10 cm) or (8" X 4" X 4")

METHOD:

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.
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.
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.

Main Dough:
  1. Put all ingredients (except butter), including the 190g sourdough starter (levain) and all yudane dough into a bowl of stand mixer. Using the paddle attachment, mix 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 knead for 10 - 12 minutes or until reach window pane stage.  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 rest for 15 minutes -  60 minutes in the same bowl, covered with cling film or the lid.  (I rest this dough for 15 minutes).
  3. 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. 
  4. Place the dough in the prepared loaf pan.  Let it proof at warm and dark place until the dough reaches the height of the pan.  This one took approximately 5 hours at room temperature of 28C - 30C. To speed up the rising process, place the dough in the oven and a bowl of hot water next to it and close the oven door.
  5. Preheat oven at 190C (top & bottom heat) or 170C (fan-forced) for 10 - 15 minutes.
  6. Brush with egg wash and bake at preheated oven for 25 - 30 minutes, or until golden brown.
  7. Remove bread from oven and let them cool on rack completely before slicing.


Soft Sourdough Bread (Eggless) - 600g Loaf Pan





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

Yields:  1 loaf

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

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.  I prepared mine the night before.
  3. Take out from the fridge 30 minutes before using to return to room temperature.
Levain:
  1. One night before baking, mix all ingredients in a jar and cover.
  2. Let it ferment in aricond room temperature (approximately 25C) overnight until tripled.  It took about 10 - 12 hours. The total weight should be around 280g.  But, use 260g only.
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.

Main Dough:
  1. Put all ingredients (except butter), including the 260g sourdough starter (levain) and all yudane dough into a bowl of stand mixer. Using the dough hook, knead for 3 - 5 minutes (Chef Kenwood mixer, speed 2.5) until dough comes together.  Add in butter and continue knead for 10 - 12 minutes or until reach window pane stage. 
  2. 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).
  3. Transfer the dough to a clean floured surface then divide into 3 equal portions. Form each portion to a ball.  Flatten with rolling pin into a dish.  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 the height of the pan.  I took approximately 3 hours at room temperature of 28C - 30C. To speed up the rising process, place the dough in the oven and a bowl of hot water next to it and close the oven door.
  5. Preheat oven at 190C (top & bottom heat) or 170C (fan-forced) for 10 - 15 minutes.
  6. Bake at preheated oven for 30 minutes, or until golden brown.
  7. Remove bread from oven and let them cool on rack completely before slicing.


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50 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
  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
  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

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