Last Updated on May 4, 2025

By Bake with Paws

Golden brown braided sourdough challah loaf made with Yudane method, soft and fluffy interior

Sourdough Challah Bread (Yudane Method)

A soft, rich, and naturally leavened challah with incredible shelf life and a beautiful braided finish

Introduction

This Sourdough Challah using the Yudane method is one of my favorite enriched sourdough recipes—soft, slightly sweet, and beautifully golden with a plush crumb. Unlike traditional challah made with commercial yeast, this version is 100% naturally leavened with a sweet stiff sourdough starter. It may take longer, but the result is well worth it: a soft, rich bread that stays fresh for days and has a lovely mild flavor without the sourness typical of some sourdough breads.

I developed this recipe for those who want a more digestible, flavourful alternative to yeasted challah while keeping the iconic braided look and pillowy texture. The Yudane method (a Japanese technique involving scalding flour with boiling water) helps retain moisture, giving the bread its signature softness and prolonging freshness.

What Makes This Sourdough Challah Special

✅ Naturally Leavened: No commercial yeast—just a healthy stiff sourdough starter

✅ Incredibly Soft Texture: Thanks to the Yudane method and enriched dough

✅ Longer Freshness: Yudane helps lock in moisture, so the bread stays soft for 3–4 days

✅ Sweet and Mild Flavor: The sweet stiff starter prevents tanginess

✅ Beautiful Braided Finish: Looks stunning and makes for a perfect celebration loaf

✅ Egg & Dairy-Enriched: Traditional ingredients for a rich, tender crumb

What is the Yudane Method?

The Yudane method involves mixing a portion of flour with boiling water and letting it sit before adding it to the dough. This process:

Pre-gelatinizes the starches, helping to trap moisture
Improves softness and shelf life
Slightly sweetens the final flavor
Is easy to incorporate and makes shaping easier

Note: This method differs slightly from Tangzhong (a cooked flour paste), though both serve similar purposes. Check out the section on "Bread Making Methods" for a detailed explanation of the Yudane Method.

How To Make Sourdough Challah (Yudane Method)

INGREDIENTS BREAKDOWN: (Yields: 1 Challah)

For The Yudane:

100 bread flour (I used Japan High Gluten Flour)

100g boiling water

For Stiff Sourdough Starter (50% hydration):

80g active sourdough starter (100% hydration)

80g Japan High Gluten Flour

20g water

For The Main Dough:

280g bread flour (I used Japan High Gluten Flour)

All yudane dough (above)

All stiff levain (above)

38g honey or brown sugar (I used honey)

7.5g (1 1/2 tsp) salt

105g eggs, whisked (about 2 large eggs)

15g water water

50g vegetable oil (I used extra virgin coconut oil)

Egg Wash:

1 egg + 1 tbsp water, whisked

Utensil:

1 baking tray lined with parchment paper

Digital scale

Stand mixer (optional but helpful)

STEP-BY-STEP INSTRUCTIONS:

Yudane (Day 1 @ 10.00 am):

Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon until no dry flour.
Cling film and leave on the counter for at least 4 hours or overnight in the fridge.
Take out from the fridge 30 minutes before using to return to room temperature.

Stiff Levain (Day 1 @ 6.00 pm)

Mix all ingredients in a jar and cover.
Let it ferment in room temperature (28C - 30C) until tripled. This one took about 3.5 hours. It depends how strong is your starter and your temperature ambient.

Main Dough (Day 1 @ 10.00 pm)

Put all ingredients (except oil), including all the stiff levain and all yudane dough into a bowl of stand mixer.
Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out. Using the paddle attachment, mix for about 2 minutes or until all incorporated. The dough is slightly dry compared with other soft bread dough.
Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in coconut oil in 3 batches and knead until the coconut oil incorporate with the dough. I used No.1 speed (KA) at the beginning and slowly change to No.2 - 3 speed (KA). It took quite a while about 10 minutes for the oil to blend into the dough. Once the oil is well incorporated with the dough, then continue kneading for another 4 - 6 minutes (approx.) or until reach window pane stage. I noticed that it is harder to achieve a very thin window pane with Yudane method dough sometimes. It could be due to the gelatinization of its starch. It is fine if your window pane is not very thin as long as you have kneaded the dough long enough. During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.

1st Proof (Day 1 @ 10.45 pm):

Shape the dough into a ball and place back in the same bowl, cover with cling film or the lid. Let the dough retard in the fridge for 8 to 12 hours in the fridge. I retarded for 12 hours.

Shaping (Day 2 @ 10.45 am)

Transfer the dough to a clean floured surface then divide into 5 equal portions. Form each portion into a ball. Flatten with rolling pin. Roll each dough like a swiss roll into into a rope about 16.5" long.
Please watch the video how to braid 5 strands challah.
Place 5 strands braided challah in a prepared baking tray.
Brush with egg wash.

Final Proofing:

I made a mark with a pencil about 1.5 cm away from the original size of the dough on both sides. Let it proof at a warm place until the dough rise double in size or when it reaches the pencil mark. This one took approximately 4 hours at room temperature 28C - 30C.

Baking (Day 2 @ 4.00 pm):

Preheat oven at 190C (top & bottom heat) or 170C (fan-forced) for 10 - 15 minutes.
Brush with egg wash again.
Bake in a preheated oven for about 25 minutes, or until golden brown. Rotate the tray half way if necessary for evenly baked.
Remove challah from oven and let them cool on rack completely.

Tips for Perfect Result

Sourdough Starter:

A healthy starter is essential for successful bread baking. To ensure your bread rises well, it's important to feed your starter regularly and use it (the levain) at its peak. A consistently fed starter will be more active and reliable. If the mother starter isn’t strong, the dough may still struggle to rise properly, even if the levain is used at its peak. For more information, click the links: "How To Make Sourdough Starter" and "Sourdough Maintenance".

Gluten Development:

Essential for soft, airy bread, gluten is created when flour hydrates. To develop it, use techniques like autolyse or kneading. The windowpane test checks readiness—dough should stretch thin without tearing. From my experience, high hydration dough with high percentage of fat will be easy to stretch and achieve a 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.

Storage Tips

Room Temperature: Store in a sealed bag or container for up to 3–4 days.

Freezer: Wrap tightly and freeze for up to 2 months. Thaw at room temp or toast directly from frozen.

To Refresh: Warm slightly in microwave or oven for soft texture.

Troubleshooting & FAQs

Q: Can I use milk instead of water?

Yes, you can substitute milk for water, but keep in mind that traditional challah is typically dairy-free. While milk adds richness, it may slightly reduce the bread’s shelf life. Using water helps the bread stay soft longer, especially when combined with the Yudane method.

Q: Can I make this vegan?

You can try egg replacers and plant milk, but results may vary. Enriched doughs rely on eggs for softness and richness.

Tried This Recipe? I’d Love to Hear From You!

If you baked this Sourdough Challah with Yudane, please leave a comment or rating below! Your feedback means so much and helps others discover this recipe too. Tag me on Instagram @Bakewithpaws so I can see your beautiful challah loaves!

More Soft Sourdough Recipes to Explore

Orange Sweet Potato Soft Sourdough Bread

Sourdough Shokupan

Sourdough Hot Cross Buns

Comments

Unknown21 January 2021 at 11:52
I can't wait to try this!
Anonymous22 January 2021 at 08:37
Hi, the challah looks great. I really want to try this, but I have a question regarding the water quantity in the main dough. Is only 15 g, is this correct? Thank you
Emily31 January 2021 at 20:28
i really like your recipes, especially the sourdough ones! however, as i see pretty much all your recipes involved a stand mixer, is there any ways i can still make your recipes without one? :(
Emily31 January 2021 at 20:30
hi! i really like your recipes, especially the sourdough ones! But i see that most of your recipes involved a stand mixer, which I don't have :( is there any ways I can still try your recipes without one?
Eduardo Loyola16 February 2021 at 08:10
Hi! Thanks for the recipe. Your site is awesome. Regards from Spain.

I have not found the mentioned video of how to braid the Challah. Where is it?

Thanks in advance.

Best regards, Eduardo.
Eduardo Loyola17 February 2021 at 07:56
Hi, thanks! I confirm you that there is no video at all (nor player nor link). I have found in YouTube a video that looks the one you are direcing us: https://www.youtube.com/watch?v=e782JQOv8IM

Is this one?

Many Thanks. Eduardo.
Anonymous26 March 2024 at 15:10
Hi Yeanley, just wondered if you have a Challah recipe h using yeast and yudane method. Thank you so much for all your wonderful recipes.
Petra

BAKE WITH PAWS

Sourdough Challah (Soft, No Yeast, Yudane Method)