Breads (Yeast) - Loaves
Soft Vegan Pandan Bread (Old Dough Method)
June 08, 2020
| Recipe by Bake with Paws
Updated: May 2025
By Bake with Paws
Vegan Pandan Bread: A Soft, Fragrant Loaf Using the Old Dough Method
Experience the delightful fusion of traditional baking techniques and Southeast Asian flavors with this Vegan Pandan Bread. Utilizing the old dough method, this recipe yields a loaf that's exceptionally soft, aromatic, and perfect for both breakfast and snacking.
What is the Old Dough Method?
The old dough method, or pâte fermentée, involves incorporating a portion of pre-fermented dough into your bread-making process. This technique enhances the bread's flavor, texture, and shelf life by promoting better gluten development and a more complex taste profile. It's a traditional method favored by artisan bakers for its ability to produce superior bread quality.
Please click on Bread Making Method to understand more details.
The Allure of Pandan
Pandan leaves, known scientifically as Pandanus amaryllifolius, are a staple in Southeast Asian cuisine. They impart a unique aroma described as a blend of vanilla, almond, and grassy notes. The vibrant green juice extracted from these leaves not only adds flavor but also a natural hue to various dishes, including this bread.
How To Make Vegan Pandan Bread
Ingredients: (Yields: 1 Loaf)
Old Dough:
110g bread flour (I used Japan High Gluten Flour)
70g water
1/4 tsp instant yeast
1/4 tsp sugar
Pinch of salt
Pandan Juice:
40g pandan leaves (approx. 10 medium leaves)
160g water
Main Dough:
255g bread flour (I used Japan High Gluten Flour)
All the all dough from the above
3/4 tsp instant yeast
25g brown sugar (add more if you like slightly sweeter)
1 1/8 tsp salt
35g flavourless vegetable oil or coconut oil (better with flavourless vegetables oil)
160g pandan juice from the above (reserve 10g and don't add all at one time)
Utensil:
450g loaf pan (21.3 X 12.2 X 11.5 cm / 8.4" X 4.8" X 4.5")
Step-By-Step Instructions
- For the Old Dough:
- Combine water, yeast and sugar in a mixing bowl. Then add in bread flour and knead with your hand until smooth. Roll into a ball and place in a greased bowl. Cover with cling film and let it proof 1 hour in room temperature (28C).
- After 1 hour, place into the refrigerator overnight for at least 12 hours or up to 36 hours. Fridge temperature 2C - 4C. The next morning, take out the old dough from refrigerator to return to room temperature 30 minutes before using. You can also use directly from the fridge if you forget to take out earlier.
- If you don't plan to bake the next day, after 1 hour fermentation, shape it into a ball and wrap it in cling wrap or place it in a ziplock bag. Store it in the freezer for 1-2 months. Take it out 30 minutes before using to defrost.
- Pandan Juice:
- Cut the pandan leaves into chunks. Blend pandan leaves with water in a food processor until fine.
- Strain the blended pandan pulp through a sieve and squeeze out the juice. Pour into a jar. Place in refrigerator if you are don't use it immediately.
- Kneading Main Dough:
- Put all main dough ingredients (except oil) and all the old dough in a bowl of stand mixer and knead for about 5 minutes or till the dough comes together. Add in the oil and continue kneading for another 12 - 14 minutes or until achieve window pane stage (the dough at this stage should be able to be pulled and stretched into membrane). During the whole kneading process, I stopped few times to prevent the motor from overheating.
- 1st Proofing:
- Let the dough rise in a warm place for 45 - 60 minutes until double in size. I usually left it in the same mixing bowl and covered.
- Shaping:
- Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 2 equal portions. Please use a kitchen scale if you want to be exact.
- Form each portion to a ball. Flatten with rolling pin. 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.
- Place all dough in the loaf pan.
- Final Proofing:
- Let it rise for another 30 - 45minutes or until dough rise slightly above the pan's rim.
- Baking:
- 10 minutes before baking, preheat the oven to 190°C.
- Bake in preheated oven for 28 - 30 minutes, or until golden brown.
- Remove bread from oven and let it cool on rack completely before slicing.
Top Tips for Best Results
- Gluten Development
- Gluten is key to creating soft, airy bread. It forms when flour is hydrated, giving the dough strength and structure. To encourage proper gluten development, use techniques like autolyse or kneading. You can check if the dough is ready with the windowpane test — the dough should stretch thin without tearing. In my experience, high-hydration doughs with a generous amount of fat are easier to stretch and can achieve an almost paper-thin windowpane stage.
- Kneading:
- Please regard the timing provided as an indication only. It is only meant as a guide. Times vary by flour and mixer type. For higher fat dough, knead longer (18–20 minutes).
- Flour & Hydration:
- Use high-gluten flour for optimal texture. Always reserve some liquid to adjust dough consistency for best results. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.
- Dough Temperature:
- Maintaining the right dough temperature during kneading is crucial for a fine crumb. If the dough becomes too warm, the crumb will become too big and uneven. To prevent this, use cold water, milk, or eggs, and chill your mixing bowl or hook attachment in the freezer. Knead at low speeds, and if your kitchen is warm, rest the dough in a cooler spot. Proper dough temperature ensures a soft, fluffy bread with a fine, even crumb.
- Proofing:
- Proofing time depends on your environment. Use the finger poke test to gauge readiness. To check dough readiness, lightly press the side with your finger:
- If it bounces back instantly, it’s under-proofed and needs more time.
- If the indentation stays, it’s over-proofed.
- If the indentation slowly bounces back, it’s ready to bake.
- There’s also a final rise called oven spring when the dough bakes, which adds to the bread’s height.
- Wrinkle Top or Shrinking:
- If your bread collapses or develops wrinkles on top after baking, it might be over-proofed during the second rise. Aim for the dough to rise to 80-90% of its final size or just below the rim of the pan to prevent this. Over-proofing leads to weaker structure, causing the bread to lose shape.
- Baking & Oven Temperarate:
- 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.
- Gluten Development
- Gluten is key to creating soft, airy bread. It forms when flour is hydrated, giving the dough strength and structure. To encourage proper gluten development, use techniques like autolyse or kneading. You can check if the dough is ready with the windowpane test — the dough should stretch thin without tearing. In my experience, high-hydration doughs with a generous amount of fat are easier to stretch and can achieve an almost paper-thin windowpane stage.
- Kneading:
- Please regard the timing provided as an indication only. It is only meant as a guide. Times vary by flour and mixer type. For higher fat dough, knead longer (18–20 minutes).
- Flour & Hydration:
- Use high-gluten flour for optimal texture. Always reserve some liquid to adjust dough consistency for best results. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.
- Dough Temperature:
- Maintaining the right dough temperature during kneading is crucial for a fine crumb. If the dough becomes too warm, the crumb will become too big and uneven. To prevent this, use cold water, milk, or eggs, and chill your mixing bowl or hook attachment in the freezer. Knead at low speeds, and if your kitchen is warm, rest the dough in a cooler spot. Proper dough temperature ensures a soft, fluffy bread with a fine, even crumb.
- Proofing:
- Proofing time depends on your environment. Use the finger poke test to gauge readiness. To check dough readiness, lightly press the side with your finger:
- If it bounces back instantly, it’s under-proofed and needs more time.
- If the indentation stays, it’s over-proofed.
- If the indentation slowly bounces back, it’s ready to bake.
- There’s also a final rise called oven spring when the dough bakes, which adds to the bread’s height.
- Wrinkle Top or Shrinking:
- If your bread collapses or develops wrinkles on top after baking, it might be over-proofed during the second rise. Aim for the dough to rise to 80-90% of its final size or just below the rim of the pan to prevent this. Over-proofing leads to weaker structure, causing the bread to lose shape.
- Baking & Oven Temperarate:
- 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.
Variations
-
Flavor Twist: Replace pandan juice with butterfly pea flower extract for a different hue and subtle flavor.
-
Sweetness Level: Adjust the brown sugar to your preference for a sweeter or more savory loaf.
-
Add-ins: Incorporate shredded coconut or nuts for added texture and flavor.BAKE WIT
Share Your Creation
We'd love to see your Vegan Pandan Bread! Tag your photos with #VeganPandanBread and @Bakewithpaws on Instagram to showcase your baking prowess.
Conclusion
This Vegan Pandan Bread combines traditional baking techniques with the exotic flavor of pandan, resulting in a loaf that's both aromatic and delightful. Perfect for those seeking a plant-based bread with a unique twist, this recipe is sure to become a favorite in your baking repertoire.
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Labels:
Breads (Yeast) - Loaves,
Can I hand kneading? Take longer time ?
ReplyDeleteLastly, oven with fan forced or without?
Hi, thanks for asking. Yes, you can use hand kneading. Knead until you achieve the window pane stage. Sorry, I never kneaded by hand. I am not sure how long will it take.
Delete190C top and bottom heat. 170C for fan forced.
Cheers :)
I think there is a typo on the salt…it’s way too salty at 1 1/8 tsp
ReplyDeleteHi, thank you for trying and it is not a typo mistake. This was the amount I used in this recipe.
Delete1 1/8 tsp is 1.125 tsp which is about 6.3g, is about 1.72% of the flour that I used.
Please cut down to 1 tsp or less if you prefer less salt.
Thank you for clarification.
Cheers :)
Hi, can this be made using yudane? Thank you.
ReplyDeleteHi, yes of course. You can use my shokupan (Japanese White bread) in my blog and just replaced butter with vege oil.
DeleteCheers :)