Breads (Sourdough) - Soft Loaves
Soft Sourdough Sandwich Bread with Yudane Method (Sourdough Shokupan)
May 15, 2019
| Recipe by Bake with Paws
Updated: April 2025
By Bake with Paws
Experience the perfect fusion of traditional sourdough and Japanese baking techniques with this Soft Sourdough Bread using the Yudane method. This recipe yields a loaf that's incredibly soft, fluffy, and moist, staying fresh for days—ideal for sandwiches, toast, or enjoying on its own.
Why You Will Love This Bread
This soft sourdough bread is a perfect blend of natural fermentation and Japanese baking techniques. The Yudane method gives it a moist, tender crumb and keeps it soft for days—without any commercial yeast or additives. You'll love its mild tang, subtle sweetness, and how versatile it is for sandwiches, toast, or even just plain with butter. It’s a great everyday bread that feels special with every bite.
What is the Yudane Method?
The Yudane method is a Japanese technique where boiling water is poured over bread flour, gelatinizing the starches. This process allows the dough to retain more moisture, resulting in a softer texture and extended freshness. It's similar to the Tangzhong method but involves a simpler preparation without cooking the flour mixture on the stove
Step-by-Step Instructions How To Make Sourdough Shokupan
INGREDIENTS (Yields: 1 Loaf)
Yudane Dough:
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 cold egg, whisked (from large egg, balance use for egg wash)
45g full cream milk, cold (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")
Method:
- Yudane Dough:
- Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon until no dry flour.
- Cling film and place in the fridge for at least 4 hours or overnight. I prepared the night before.
- Use directly from the fridge.
- Levain:
- One night before baking, mix all ingredients in a jar and cover.
- 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.
- Kneading Main Dough:
- Put all ingredients (except butter), including the 190g sourdough starter (levain) and all yudane dough into a bowl of stand mixer.
- 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.
- 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.
- First Proofing/Resting The Dough:
- 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.
- Shaping:
- 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.
- Place the dough in the prepared loaf pan.
- Final Proofing:
- 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.
- Baking:
- Preheat oven at 190C (top & bottom heat) or 170C (fan-forced) for 10 - 15 minutes.
- Brush with egg wash and bake in a preheated oven for 25 - 30 minutes, or until golden brown.
- Remove bread from oven and let them cool on rack completely before slicing.
Tips for Perfect Results
- Sourdough Starter:
- A healthy starter is essential for successful bread baking. To ensure your bread rises well, it's important to feed your starter regularly and use it (the levain) at its peak. A consistently fed starter will be more active and reliable. If the mother starter isn’t strong, the dough may still struggle to rise properly, even if the levain is used at its peak. For more information, click the links: "How To Make Sourdough Starter" and "Sourdough Maintenance".
- Gluten Development:
- Essential for soft, airy bread, gluten is created when flour hydrates. To develop it, use techniques like autolyse or kneading. The windowpane test checks readiness—dough should stretch thin without tearing. From my experience, high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.
- Kneading:
- Please regard the timing provided as an indication only. It is only meant as a guide. Times vary by flour and mixer type. For higher fat dough, knead longer (18–20 minutes).
- Flour & Hydration:
- Use high-gluten flour for optimal texture. Always reserve some liquid to adjust dough consistency for best results. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.
- Dough Temperature:
- Maintaining the right dough temperature during kneading is crucial for a fine crumb. If the dough becomes too warm, the crumb will become too big and uneven. To prevent this, use cold water, milk, or eggs, and chill your mixing bowl or hook attachment in the freezer. Knead at low speeds, and if your kitchen is warm, rest the dough in a cooler spot. Proper dough temperature ensures a soft, fluffy bread with a fine, even crumb.
- Proofing:
- Proofing time depends on your environment. Use the finger poke test to gauge readiness. To check dough readiness, lightly press the side with your finger:
- If it bounces back instantly, it’s under-proofed and needs more time.
- If the indentation stays, it’s over-proofed.
- If the indentation slowly bounces back, it’s ready to bake.
- There’s also a final rise called oven spring when the dough bakes, which adds to the bread’s height.
- Wrinkle Top or Shrinking:
- If your bread collapses or develops wrinkles on top after baking, it might be over-proofed during the second rise. Aim for the dough to rise to 80-90% of its final size or just below the rim of the pan to prevent this. Over-proofing leads to weaker structure, causing the bread to lose shape.
- Baking & Oven Temperarate:
- 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.
Frequently Asked Questions (FAQs)
Can I prepare the dough ahead of time?
Yes. After kneading, you can do a cold retard in the fridge overnight for a deeper flavor. Let it come to room temperature before shaping and final proofing.
How should I store this bread?
Store the cooled loaf in an airtight container or ziplock bag at room temperature for 2–3 days. For longer storage, wrap and freeze individual slices or the whole loaf for up to 1 month.
Can I bake this bread without a loaf pan?
It’s best baked in a loaf pan to get the classic sandwich shape and even structure. However, you can shape it into a batard or boule and bake on a tray or Dutch oven if you prefer a rustic style.
Can I omit egg in this recipe?
Just simply replace 45g of egg with 45g of milk.
Leave a Comment or Tag Me!
I hope this recipe brings a little bakery-quality magic to your home cooking. If you try it, tag me on Instagram @Bakewithpaws or leave a comment below if you have any questions regarding this recipe or any other post. I’d love to see your beautiful bakes!
Related Recipes You’ll Love
Labels:
Breads (Sourdough) - Soft Loaves,
What size is the bread tin you're using?
ReplyDeleteHi there,
DeleteThank you for asking. The size of the loaf pan is on the above post under Utensil.
Cheers :)
HI .. Can u tell me how to make the levain ? i couldnt find it in your blog. Thanks Rachel
ReplyDeleteHi Rachel,
DeleteYou 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 :)
My next bread will be this one. Interesting recipe
ReplyDeleteMy next bread will be this one. Interesting recipe
ReplyDeleteThank you, Yonko for your comment.
DeleteHappy baking :)
can you make this into one loaf, instead of three small loaves in one pan?
ReplyDeleteHi, of course you can. It is totally up to you ya. Thanks
DeleteIs japanese bread flour also used in making the yudane?
ReplyDeleteHi, yes the same bread flour. Thanks :)
DeleteMy 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?
ReplyDeleteHi, 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.
DeleteThanks :)
Hi. Have you ever tried using this recipe to make medium size rolls?
ReplyDeleteHi 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?
Delete9*13, I'd like to make 12 rolls. do you think it would work? should I double the recipe?
DeleteHi 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 :)
DeleteThank you!
ReplyDeleteMost welcome... Happy baking :)
DeleteHi, thanks for you super fluffy and soft sourdough recipe... My kids love it so much. Thank you so much
ReplyDeleteHi Soo Ying,
DeleteThank you for trying this recipe and your feedback. I am happy to hear that you and your kids love it.
Cheers :)
Hi this looks great! Can this be made with Almond milk instead of dairy?
ReplyDeleteHi there,
DeleteThank 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 :)
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!
ReplyDeleteHi, 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.
DeleteYou 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 :)
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.
ReplyDeleteHi, 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.
DeleteCheers :)
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?:)
ReplyDeleteHi, 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.
ReplyDeleteCheers :)
Cheers :)
Cheers :)
Am just making this. Have used whole milk instead of cream. Hoping for good results ❤️
ReplyDeleteHi, thank you for trying this recipe. Whole milk or full cream milk work too. How is your baking? Hope all go well.
ReplyDeleteCheers :)
Hi,
ReplyDeleteCan 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?
Hi Evelyn,
DeleteThank 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 :)
Hi,
ReplyDeleteCan 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?
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?
ReplyDeleteHi, thank you for asking.
DeleteWe 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 :)
What procedure would you follow if you do not have a mixer with a dough hook? Thank you.
ReplyDeleteHi Mida,
DeleteThank 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 :)
I tried hand kneading on counter top and it works. Takes about 25mins.
DeleteHi, thanks for trying and sharing. Hope you like the bread.
DeleteCheers :)
Hi, are you able to to advise how we calculate hydration level for this loaf? Thanks.
ReplyDeleteHi, thank you for asking. This one a bit different as contain egg. For me I count egg as part of liquid too.
Delete50g boiling water + 95g (from levain) + 45g eggs + 45 milk = 235g
235g liquid/350g flour = 67%
Hello!
ReplyDeleteCan I add milk powder to enhance the flavour of the bread?
Hi, thank you for asking. Yes, of course you can.
DeleteCheers :0
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.
ReplyDeleteHi, thank you for asking and good question.
ReplyDeleteI 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 :)
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.
ReplyDeleteHi, 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.
DeleteSorry for the confusion.
Cheers :)
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.
DeleteOh dear... I am sorry for this silly mistake :(
DeleteHi, 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.
DeleteHi, 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.
DeleteIf 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 :)
Thanks veryuch for your reply 😊
DeleteHi May I know why is my dough doesn’t rise to the loaf pan height even after 4hours ðŸ˜
ReplyDeleteHi, thanks for trying this recipe. It could be many reasons.
DeletePlease 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 :)
Hi,
ReplyDeleteThank 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)?
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.
DeleteTry to feed your starer daily if possible with small amount if you are not baking everyday.
Cheers :)
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 ?
ReplyDeleteOR 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?
Hi Doris,
DeleteThanks 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 :)
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?
ReplyDeleteHi, 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.
DeleteCheers:)
Thanks for the recipe,
ReplyDeleteI’d like to try this.
Anyway, can I use Honey & Oil instead of suger & butter?
And how much if I can?
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.
DeleteCheers and happy baking :)
Hi there,
ReplyDeleteThank 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.
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.
DeletePlease also read the general notes on this post before baking.
Cheers and happy baking :)
Thank you for your reply!
DeleteThe 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!
Good to hear this. Keep on trying until you get the correct amount of liquid for for the flour you used.
DeleteCheers and happy baking :)
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.
ReplyDeleteHi, thanks for reading this recipe and your interest in sourdough baking. I agreed with you sourdough baking is a bit confused when started.
DeleteSourdough 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 :)
Hi!
ReplyDeleteI 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!
Hi, Thanks for reading this recipe. Yes, you can.
DeletePlace 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 :)
ohh thank you! excited to try this out!
DeleteMost welcome :) Happy baking..
DeleteHello, thanks for the recipe! I will try to make it, however, I think 45g of milk apparently little. Is this really hydration?
ReplyDeleteHi, 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%
DeleteCheers and happy baking :)
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)
ReplyDeleteHi Eduardo,
DeleteThanks 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 :)
Hi,will the bread become soft if I use water instead of the milk.
ReplyDeleteYes, it is still soft. But, I find with milk or milk powder gave better aroma.
DeleteCheers :)
Just made my first loaf, followed recipe exactly & it is PERFECT! I'm so happy
ReplyDeleteHi, 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.
Deletehttps://www.bakewithpaws.com/2021/03/sourdough-shokupan.html
Cheers:)
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
ReplyDeleteHi, thanks for reading this recipe? May I know where did you get 65g boiling water +65g flour?
DeleteMy Sourdough Shokupan using sweet stiff starter + yudane is here:
https://www.bakewithpaws.com/2021/03/sourdough-shokupan.html
Cheers :)
This is an amazing recipe! The loaf turned out so soft, fluffy, chewy and tasty! Thank you for sharing your recipe!
ReplyDeleteHi, thanks for trying this recipe and your kind feedback. I am glad that you like it.
DeleteIf 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 :)
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?
ReplyDeleteHi, 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.
DeleteCheers :)
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?
ReplyDeleteThanks! I love your bread recipes, baking it weekly for our own family consumption!
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.
DeleteCheers :)
Thanks for trying this recipe and glad to hear that you like it.
DeleteHappy baking :)
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?
ReplyDeleteHi, thanks for reading this post. I used 12% protein Japan High Gluten Flour.
DeleteCheers :)
Thank you!
DeleteI made this again but used 30g of sugar in my levain so it won’t be so sour. I also used half and half instead of whole milk. Used my bread machine on dough cycle for mixing/kneading and 1st rise. For the 2nd rise, I used my Brod and Taylor proofer at 84F and it was done proofing at about 3.5-4 hours. It was delicious! Bread was not too sour and smelled wonderful! Thank you for this recipe! :-)
ReplyDeleteHi Anne,
DeleteThank you for trying this recipe again and sharing with me your process and feedback. Good to hear that your bread not so sour.
Enjoy your baking journey :)
Cheers!
Hi, I've tried making this recipe a few times. Thank you for it, the bread turns out tasting great
ReplyDeleteHowever, the bread always collapse inwards when cooling. Would you be able to advise? Thank you
Hi, Thank you for trying this recipe. It could be the dough is over proof on the 2nd proofing. Try to proof up to 80% - 90% of the original size.
DeleteI hope this helps.
Cheers and Happy Baking :)