Mocha Soft Sourdough Loaf (Yudane Method)

by - June 17, 2019

Mocha Soft Sourdough Bread

Chocolate Soft Sourdough Bread

Mocha Soft Sourdough Bread

Mocha Soft Sourdough Bread


I don't understand why but my hubby doesn't like chocolate in bread.  So, I added some coffee to make it into Mocha Bread instead.  Luckily, he likes this one.  I personally don't mind chocolate bread.  

You must wonder why I always take the extra step to prepare some Yudane but the outcome is totally satisfying.  Bread made using Yudane method always stays fresh longer.  

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 Mocha Soft Sourdough Loaf is especially soft, fluffy and moist on the first day and it lasts very well for 2 - 3 days.  The taste is not very sweet.

If you prefer Chocolate Bread instead, please replace instant coffee with cocoa powder.    I have another recipe that using instant yeast that you may interested, Chocolate Soft Bread Recipe.
It is advisable to read the General Notes before 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. Proofing Test:
    • 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.

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 your bread to rise nicely and to use the starter (levain) at its peak.  

If the mother starter is not strong, the bread dough will not rise a lot even though the starter is used 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 - Mocha Soft Sourdough Loaf 


Yields:  1 loaf

INGREDIENTS:

 

250g Loaf Pan (6.5" X 3.5" X 3.5")

 

 

450g Loaf Pan (8” X 4” X 4”)

 

Yudane:

40g bread flour (I used Japan High Gluten Flour)

40g boiling water


Levain - 150g (ratio 1:3:3):

22g sourdough starter (100% Hydration)

66g bread flour (I used Japan High Gluten Flour)

66g water


Main Dough:

160g bread flour (I used Japan High Gluten Flour)

10g cocoa powder

1 sachet (2g) Nescafe instant coffee

30g (2 1/2 Tbsp) brown sugar

3/4 tsp salt

20g butter, room temperature

35g egg, whisked (from 1 egg and balance reserve for egg wash)

40 - 50g full cream milk (whole milk) 



 

Yudane:

50g bread flour (I used Japan High Gluten Flour)

50g boiling water


Levain - 190g (ratio 1:3:3)

28g sourdough starter (100% Hydration)

84g bread flour (I used Japan High Gluten Flour)

84g water 


Main Dough:

205g bread flour (I used Japan High Gluten Flour)

13g cocoa powder

1 1/2 sachet (3g) Nescafe instant coffee

42g (3 1/2 Tbsp)brown sugar

1 tsp salt

26g butter, room temperature

45g egg, whisked (from 1 egg and balance reserve for egg wash)

 50 - 60g full cream milk (whole milk) 


METHOD:
  1. 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.
    4. Note:  I made the yudane dough 4 hours before and left it outside instead in the fridge. It works too.
  2. Levain:
    1. One night before baking, mix all ingredients in a jar and cover.
    2. Let it ferment at aircond room temperature (approximately 25 - 27C) overnight until tripled.  It took about 12 hours or less.   
    3. Note:  If you want to prepare the levain on the same baking day, please use the ratio 1:1:1.  Let it ferment at room temperature (approximately 28 - 30 C) until tripled.  It took about 3-5 hours depend how strong is your starter.
  3. Main Dough:
    1. Heat up milk in a small sauce pan. Stir in instant coffee until the coffee dissolved.  Set aside to cool.
    2. Put all ingredients (except butter), including the 150g or 190g sourdough starter (levain) and yudane dough into the bowl of a stand mixer. Using the dough hook, knead for 3 - 5 minutes until the dough comes together.  Add in butter and continue kneading for another 10 - 12 minutes  until reach window pane stage.
    3. 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).
    4. Transfer the dough to a clean floured surface then divide into 2 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. 
    5. 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.  This one took approximately 4 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.
    6. Fifteen minutes before baking, preheat the oven to 180C.
    7. Bake at preheated oven for 30 minutes, or until the crust change darker colour.
    8. Remove bread from oven and let them cool on rack completely before slicing.



You May Also Like

8 comments

  1. My family and friends love it so much. I tripled the coffee powder for stronger flavor,added chocolate chips and raisin.

    ReplyDelete
    Replies
    1. Hi there, Thank you for your feedback and trying this recipe. I am glad that you and your family like it. It sounds yummy with the stronger coffee flavor and additional chocolate chips and raisin. Maybe I should add raisin too next time.

      Cheers :)

      Delete
  2. Hi, thank you for the recipe. The loaf turned out wonderful with additional chocolate chips. The only thing was the prominent sour taste with such high amount of levain. How much would you reduce the levain if a less sour loaf is desired? Thank you.

    ReplyDelete
    Replies
    1. Hi there,

      Thank you for trying this recipe and for your feedback. I am happy to hear that it turned out wonderful. I used 75% (150g) of levain in this recipe. You may cut down to 40% which is 80g. Another way is use the levain when ferment double instead of triple.

      Cheers :)

      Delete
  3. Hi do you think it will be ok to modify ur usual loaf bread recipe (with yudane method) to include the coffee powder and cocoa instead of using sourdough?

    ReplyDelete
  4. How much milk is needed?

    ReplyDelete
    Replies
    1. Hi, I am sorry for the missing information. I just amended and please have a look.

      BYW, thanks for informing.

      Cheers :)

      Delete

-->