Soft Sourdough Sandwich White Bread

by - September 07, 2019


                          Yudane Method                               vs                       Without Yudane Method

It has been a while since I made white bread for my family.  I was experimenting with soft bread using the Yudane Method vs without Yudane Method.  For me personally, I still prefer to use the Yudane Method despite it requiring an extra step because the result is worth the little extra effort.  

Characteristic of bread using Yudane Method:  The texture is especially soft, fluffy and moist on the first day and it lasts very well for 2 - 3 days.  There is a very slight mild sourness.  

Characteristic of bread without Yudane Method:  The texture is soft, fluffy and moist on the first day.  However, it lost a little softness and moisture on the second day.  Subsequently,  become quite dry on the 4 or 5 days.   It is best to eat on the same day or toast it after second day.  There is a very slight 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 Sandwich White Bread Recipe

Yields:  1 loaf



YUDANE METHOD

Total Flour is 280g + 70g (from levain) = 350g


WITHOUT YUDANE METHOD

Total Flour is 280g + 70g (from levain) = 350g


INGREDIENTS:

Yudane:
55g bread flour
55g boiling water

Levain – 140g (50%):
20g sourdough starter (100% Hydration)
60g bread flour
60g water

Main Dough:
225g bread flour (I used high gluten Japanese Bread Flour)
30g brown sugar or honey (I used brown sugar)
1 1/4 tsp salt
30g butter, room temperature
105g full cream milk (Start with 90g first, if too dry then add the balance)

Utensil:
450g pullman loaf pan (20cm X 10cm X 10cm)


INGREDIENTS:





Levain – 140g (50%):
20g sourdough starter (100% Hydration)
60g bread flour
60g water

Main Dough:
280g bread flour (I used high gluten Japanese Bread Flour)
30g brown sugar or honey (I used brown sugar)
1 1/4 tsp salt
30g butter, room temperature
160g full cream milk (Start with 140g first, if too dry then add the balance)


Utensil:
450g pullman loaf pan (20cm X 10cm X 10cm) 


METHOD:

Yudane (Omit this step for bread without Yudane Method)
  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. One night before baking, mix all ingredients in a jar and cover.
  2. Let it ferment at room temperature (approximately 27-28C) overnight until tripled.  It took about 12 hours. 
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 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 sourdough starter (levain) and yudane dough (omit this for bread without yudane method) 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 until achieve 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.  This step is to let the dough relax and easy to shape later.
To shape:
  1. Punch down the dough to release the air if any. Transfer the dough to a clean floured surface then divide into 2 equal portions.
  2. Form each portion to a ball.  Flatten with rolling pin into a dish.  
  3. 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 4 - 6 hours) then put on the slide-on lid. Then leave it rise for another 1 hour. 
Note: 
  • 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.
  • As you can see this bread took longer time to rise if compare with my previous recipe, it is because this recipe use 50% levain compare to 70% levain.
To bake:
  1. Fifteen minutes before baking, preheat the oven to 190C.
  2. Bake at preheated oven for 40 - 50 minutes, or until golden brown.
  3. Remove bread from oven and let it cool on rack completely before slicing.

General Notes:
  1. 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.
  2. 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.
  3. 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 your dough rises.
  4. 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.



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4 comments

  1. Hi, i tried your recipe with the yudane method, i follow your instructions, except that i had to add more milk because the dough a bit dry and i bake it on a regular loaf pan whatever the bread came out so soft and fluffy.
    It was delicious, thanks for the recipe.

    ReplyDelete
    Replies
    1. Hi, Thank you for trying this recipe and happy to hear that you like the result. Yes, it is because each flour absorbs water and hydrates differently.

      Cheers :)

      Delete
  2. Your bread looks great! Will the recipe still work if I leave out the butter? I'm thinking it might be a bit drier than normal bread but I'm okay with that, just curious as I have never tried it before. Thank you.

    ReplyDelete
    Replies
    1. Hi, I never tried without oil. I don't know how it it will turn out. But I think It will definitely will be dry. You may want to increase the liquid amount. Cheers :)

      Delete