Soft Sourdough Fruit Buns (Yudane Method)

by - July 05, 2019

Soft Sourdough Fruits Buns

Soft Sourdough Fruits Buns




Characteristic of this bread:  The texture is soft and moist on the first day and it lasts very well on 2nd day.  But, turned slightly dry on the 3rd day.

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 90% of the size.

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.

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 Fruit Buns 

Yields:  12 buns

INGREDIENTS:

Yudane:
70g bread flour (I used Japan High Gluten Flour)
70g boiling water

Levain (260g):
90g sourdough starter (100% Hydration)
90g bread flour (I used Japan High Gluten Flour)
90g water

Main Dough:
200g bread flour (I used Japan High Gluten Flour)
80g whole wheat flour
60g brown sugar or honey (I used brown sugar)
1 tsp salt
35g butter, room temperature
40g eggs, whisked (from 1 egg and balance reserve for egg wash)
40g full cream milk
50g raisins or cranberry
50g dried apricot, cut into small pieces

Utensil:
Baking tray, lined with parchment paper.

Egg wash:
Balance of the above 1 egg

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 (except butter), including the 260g sourdough starter (levain) and yudane dough into the bowl of stand mixer. Using the dough hook, knead for 3 - 5 minutes (Chef Kenwood Mixer, Speed 2.5) until the dough comes together.  Add in butter and continue kneading for another 10 - 12 minutes and 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).
To shape the dough:
  1. Transfer the dough to a clean floured surface then divide into 12 equal portions. 
  2. Form each portion to a ball.  Roll each dough ball into a carrot shape. Flatten with rolling pin. Place some dried fruit on top.  Roll up like shaping croissant from the wider end.
  3. Place all dough in the prepared baking tray.  Let it proof at warm and dark place until the dough double the size.  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.
To bake:
  1. Fifteen minutes before baking, preheat the oven to 180C.
  2. Brush buns with egg wash.
  3. Bake at preheated oven for 15 - 20 minutes, or until golden brown.
  4. Remove buns from oven and let them cool on rack completely. 



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4 comments

  1. These look so good! I've always wanted to try making sourdough bread but I don't have my own starter going, so I'm worried the flavour won't be as good?

    ReplyDelete
    Replies
    1. Hi there, Thank you for your comment. You can cultivate your own sourdough starter.

      Here is youtube I learnt from:
      https://www.youtube.com/watch?v=m6pGkOuZnrk&feature=share&fbclid=IwAR1FsfjjSmPQc5UOHPXabYdEq1YhLdMRcYYjm9tukY4AFiuYXo-DfBB9ubE

      It took me ages to start. I am very happy with all the results since I have been starting 2 months ago. You will going to love it.

      Cheers :)

      Delete
  2. I don't eat eggs and want to replace it in sourdough fruit buns. With what to replace it

    ReplyDelete
    Replies
    1. Hi, thank you for asking. You can replace with milk. Omit the egg and use 80g of full cream milk. You may also want to use my other soft sourdough bread recipe that without egg.

      Cheers :)

      Delete

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