Yudane loaf

 

So the funny thing is that I basically feed my sour dough starter with the equivalent of a "yudane" when it is looking a bit sad.. and so it made sense for me to try making a yudane loaf.  I think I like the result/method much more than others as it's not overly time consuming, yet yields a soft loaf 

INGREDIENTS

Yudane:

50g bread flour

50ml boiling water (above 90C)

Bread:

150ml milk (warm)

1T (20g) caster sugar

1t (5g) dry instant yeast

1t (5ml) oil

200g bread flour

1t (5g) salt

Oil for proofing bowl

METHOD

Place yudane bread flour in a bowl, add boiling water and mix well.  Cling wrap and rest for a few hours (or overnight in fridge)

Add to mixer bowl in order: milk, sugar, yeast, oil, then the yudane (torn into small pieces), bread flour and salt

Attach the dough hook and knead on speed 1 (slowest)

When all ingredients are combined, turn up the speed to 5 or 6 and knead the dough for 20mins

Roll the dough into a round and place into an oiled bowl. Cling wrap and proof for about 1 hour at 30C (it's only about 20C indoors atm so I proof inside the oven) or until double the size.

Punch the dough down and divide into two equal parts.  Roll them into a ball and flatten into a disc.  Cover and bench rest for 10 minutes for dough to relax

Roll out each piece of dough into a rectangle about 15 x 20 cm with a rolling pin.  Fold the dough tightly not letting any air in towards the centre from left and right (in thirds) then roll up the length (like a swiss roll)

Line a loaf tin and place the rolled dough in each end of the tin, seam side down

Cover and let the dough rise for a second proof - - until the dough rises to the size of the loaf tin, or about 30 mins

Preheat the oven to 180C and bake for about 40 minutes on second lowest rack.  Remover the bread from the tin to cool before slicing