Black Glutinous Rice Soft Sourdough Bread

by - October 23, 2019

Black Glutinous Rice Soft Sourdough Bread

Black Glutinous Rice Soft Sourdough Bread

I used Yudane Method for the above picture ⇧

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.

This Black Glutinous Rice Soft Sourdough Bread is especially soft, fluffy and moist on the first day and it lasts very well for 2 - 3 days.  There is slight mild sourness taste.  

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 - Black Glutinous Soft Sourdough Bread 

Yields:  1 loaf

Total flour 482.5g including from the levain.


Total flour 482.5g including from the levain


Total flour 482.5g including from the levain


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

80g bread flour (I used Japan High Gluten Flour)
70g boiling water

Main Dough:
220g bread flour(I used Japan High Gluten Flour)
100g spelt flour (If you don't have spelt flour, just used 400g bread flour)
165g levain (above)
120g steamed glutinous rice
All yudane dough
35g brown sugar
1 1/2 tsp salt
40g butter, room temperature
90g fresh milk or full cream milk

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


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 Japan High Gluten Flour)
100g spelt flour (If you don't have spelt flour, just used 400g bread flour)
165g levain (above)
120g steamed glutinous rice
35g brown sugar
1 1/2 tsp salt
40g butter, room temperature
150 - 160g fresh milk or full cream milk

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

  1. 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.
    3. 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.
  2. 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.
    4. Note - It yielded more than 120g steamed black glutinous.  But, not require to use all.
  3. 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.
    4. 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. 
  4. 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.
  5. First Proofing/Resting The Dough:  
    1. In the same bowl, let the dough rest for 60 minutes. Keep it covered with clingfilm or use a lid.  The dough did not rise a lot in 60 minutes.
  6. To shape:
    1. 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.  
  7. Final Proofing:
    1. Let it proof at warm and dark place until the dough is double in size (This one took approximately 5 - 6 hours at room temperature of 28C - 30C).  It may take longer to proof depending on your ambient temperature and your starter.
  8. 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.


A healthy starter is very crucial as advised by Baking with Gina.   It is advisable to feed your starter regularly if you want your bread to rise nicely and to use the starter (levain) at its peak.  A starter that is fed regularly will be more active in general.  If the mother starter is not strong, the bread dough will not rise a lot even though the starter is used at its peak.  

There are so many ways and methods of how to maintain the starter.  Below is my method of starter maintenance.  This is just for your reference. Please try and find a way or schedule that works best for you.

I bake almost everyday.  So, my starter is left at room temperature and I feed it twice a day every 12 hours at its peak when it is tripled.

10.00 am - at ratio 1:10:10 at room temperature 26C - 27C
10.00 pm - at ratio 1:10:10 at room temperature 25C - 26C 

I feed a very small amount of 1g starter + 10g water + 10g flour if I am not baking, so that I will not end up with too much discard.  When I am baking, I will feed the starter accordingly to make up the quantity required by the recipe to be baked. If I know that I won't be baking for a few days, I will then feed it only once a day at 1:10:10, transfer to the fridge when it is doubled, and feed again 24 hours later.

If you do not bake daily or if you bake perhaps once or twice a week, then you may place your starter in the fridge and feed once a week.  But, you will need to refresh your starter 2 days before the baking day. There is no way around this, sourdough baking takes planning! 

How I judge my starter is healthy?  My starter usually tripled in size (or at least double) in within 3 - 4 hours at room temperature (27C - 28C) for feeding ratio of (1:1:1 = starter:water:flour)

When is a starter at its peak?  My sourdough starter is usually at its peak when it is tripled in the jar. The surface of my starter looks bubbling and uneven.  It usually stays at its peak within 30 - 60 minutes before it starts to reduce/fall.  

Why use starter at its peak?  This is when the starter is most active and it will result in a better rise for your bread in general.  By the way, you can use when it is doubled/before its peak too.  But, not it starts to fall.

Gluten forms when flour comes in contact with water.  Hydration of the flour causes the sticky and stretchy protein to form, giving structure to the bread.  This makes your bread trap air and rise. 

Gluten in dough can be developed by autolyse, resting, kneading or folding.

The windowpane test is used to determine whether the dough has been sufficiently kneaded.  By gently pulling the dough (or you may pinch off some dough) and trying to stretch it into a thin membrane.  If you are able to stretch the dough paper thin and translucent  without tearing, then the gluten is fully developed.  However, if you can stretch it without tearing but the membrane is not transparent, then the gluten is not yet fully developed.  

However, from my experience not all the recipe can achieve a thin and translucent window pane stage easily.   For example low hydration and low fat dough.  For such recipes, a reasonable window pane is good enough and it can be left to rest. Gluten will continue to develop while resting.  Exercising restraint to not over-knead the dough prevents the gluten from being overworked and broken.   Some of you may have experienced the dough breaking during the second proofing.  It is because the dough is over kneaded. 

The total kneading time for me is usually 15 minutes at low speeds except brioche dough with high fat percentage or dough using liquid fat which usually takes a little longer (maybe 18-20 mins).

From my experience, I found that high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.

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.

The right flour plays a very important role in bread making.   To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking.  The protein content is around  12 - 13%.

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. 

Please note that the proofing timing may also vary depending on your climate, environment, flour and your starter. 

If you are unable to judge by just looking at the dough, you can do the finger poke test:

  1. 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.
  2. If the indentation stays and it doesn’t bounce back, it means it has been over proved.
  3. If the indentation slowly bounces back and leave a small indentation, it is ready to bake. 
  4. There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring. 
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 until the tip of the dough just reaches the rim of the pan, around 80% - 90% in size.

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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  1. Hi. I notice in your recipes, you usually use the same weight of Flour to boiling water for Yudane method. Why do you not do the same in this recipe? Here you use 80g flour to 70g boiling water instead. Is it because of the hydration from the black glutinous rice? Thanks in advance! :)

    1. Hi, thanks for reading and your question. I just tried out used less water to see if there is any different and no particular reason. It yield the same result. So, I just stick to 1:1 ratio for the rest of the recipes.

      Cheers :)