Black Glutinous Rice Soft Sourdough Bread

by - October 23, 2019




I always like using the Yudane method because it yields a bread that stays fresh for several days. Although the regular method also yields a soft and fluffy loaf, it doesn't hold its softness and moisture for as long as bread made using the yudane method.

I used the yudane method for the above pictured loaf.

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.

Black Glutinous Soft Sourdough Bread Recipe

Yields:  1 loaf

Total flour 482.5g including from the levain.



YUDANE METHOD

Total flour 482.5g including from the levain


WITHOUT YUDANE METHOD

Total flour 482.5g including from the levain

INGREDIENTS:

Levain - 165g total (ratio 1:3:3):
24g sourdough starter (100% Hydration)
72 bread flour
72g water

Steamed Glutinous Rice: use 120g
50g black glutinous rice (black sticky rice)
70g water
2 pandan leaves

Yudane:
80g bread flour
70g boiling water

Main Dough:
220g bread flour (I used high gluten Japanese Bread Flour)
100g spelt flour (If you don't have spelt flour, just used 400g bread flour)
35g brown sugar
1 1/2 tsp salt
40g butter, room temperature
90g fresh milk or full cream milk

Utensil:   
600g loaf pan (12" X 3.5" X 4"  or  31cm X 9cm X 10cm)


INGREDIENTS:

Levain - 165g total (ratio 1:3:3):
24g sourdough starter (100% Hydration)
72 bread flour
72g water

Steamed Glutinous Rice: use 120g
50g black glutinous rice (black sticky rice)
70g water
2 pandan leaves





Main Dough:
300g bread flour (I used high gluten Japanese Bread Flour)
100g spelt flour (If you don't have spelt flour, just used 400g bread flour)
35g brown sugar
1 1/2 tsp salt
40g butter, room temperature
150 - 160g fresh milk or full cream milk

Utensil:   
600g loaf pan (12" X 3.5" X 4"  or  31cm X 9cm X 10cm)

METHOD:

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. The total weight should be around 165g.
Note:  If you like 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.

Steamed Black Glutinous Rice:
  1. Soak rice with enough water in a bowl overnight or at least 6 hours.  
  2. The next day, drain the rice.
  3. Add 70g water to the rice and steam for 30 minutes.  Remove from steamer and keep aside to cool down.
Note:  It yielded more than 120g steamed black glutinous.  But, not require to use all.

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 at the same time last minutes and just left it cool down to room temperature before using. It works too. 

Main Dough:
  1. Put all ingredients (except butter) including the 165g levain, 120g steamed rice and yudane dough into the bowl of stand mixer. Using the dough hook, knead for 3 - 5minutes (Chef Kenwood mixer, speed 2.5) until the dough comes together.  Add in butter and continue kneading for another 10 - 12 minutes and achieve window pane stage.  I usually don't test the window pane stage as 12 - 15 minutes by machine knead should be enough.
  2. Let the dough rise in a warm place for 60 minutes in a large greased bowl, covered with cling film or kitchen towel.  The dough will rise slightly, but not double in size.
To shape:
  1. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 3 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. Brush top of the dough with water and dip into a bowl of rolled oats.
  5. Place all dough in the prepared loaf pan.  Let it proof at warm and dark place until the dough is double in size (This one took approximately 5 - 6 hours). 
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.

To bake:
  1. Fifteen minutes before baking, preheat the oven to 180C.
  2. Bake at preheated oven for 30 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.

You May Also Like

0 comments