Soft Sourdough Bread with Yudane Method

by - May 15, 2019






This is a great combination of using sourdough and the Yudane method.  Please click here for more information about yudane method.  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.

Characteristic of this bread:  The texture is especially soft, fluffy and moist on the first day and it lasts very well for 2 - 3 days.  It tastes very mild sourness.

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.

Soft Sourdough Bread Using Yudane Method Recipe


Yields:  1 loaf

INGREDIENTS:

Yudane:
70g bread flour
63g boiling water

Levain:
88g sourdough starter (100% Hydration)
88g bread flour
88g water

Main Dough:
200g bread flour (I used high gluten Japanese Bread Flour)
80g whole wheat flour
30g brown sugar or honey (I used brown sugar)
1 tsp salt
30g 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.  
  3. Take out from the fridge 30 minutes before using to return to room temperature.
Note:  I made the yudane dough 4 hours before and left it outside instead in the fridge. It works too.

Levain:

  1. Mix all ingredients in a jar and cover.
  2. Let it ferment at room temperature (approximately 30C) until tripled.  It took about 3-5 hours depend how strong is your starter.
Main Dough:
  1. Put all ingredients, including the 265g sourdough starter (levain) and yudane dough into the bowl of stand mixer. Using the dough hook, knead for 15 minutes until the dough comes together and window pane stage.
  2. Let the dough rise in a warm place for 60 minutes in a large greased bowl, covered with cling film or kitchen towel.  It is fine if the dough doesn't rise until double the size after 1 hour.
  3. Punch down the dough to release the air. 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.  It took more than 2 hours.  I took approximately 3 hours. 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. Fifteen minutes before baking, preheat the oven to 180C.
  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.


You May Also Like

19 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