Yudane Charcoal Bread (Print Version)
# Ingredients:
→ Yudane Dough
01 -
60 g high protein bread flour
02 -
55 g boiling water
→ Main Dough
03 -
240 g high protein bread flour
04 -
3 tsp bamboo charcoal powder
05 -
1¼ tsp dried instant yeast
06 -
1½ tbsp brown sugar
07 -
1⅛ tsp salt
08 -
160 g fresh milk
09 -
12 g butter
# Instructions:
01 -
Add bread flour to a bowl, pour boiling water over, and mix well with spatula or spoon. Cover with a cling wrap sticking onto the surface and refrigerate overnight. Remove from the fridge 30 minutes before using to return yudane to room temperature.
02 -
Place all ingredients except butter into mixing bowl and knead for 4 minutes. Add butter and knead for 1 additional minute.
03 -
Transfer dough to pastry mat, shape into ball and let proof in a warm place covered loosely with cling wrap or damp towel until doubled in size (approximately 45-60 minutes).
04 -
Punch down dough to deflate. Divide dough into 2 equal portions and roll into round shapes. Let rest for 10 minutes.
05 -
To shape each mini loaf, flatten a ball into a long oval shape. Fold 1/3 from right edge to the middle and press. Fold 1/3 from left edge to the middle and press lightly. Roll it out slightly and roll into a cylinder.
06 -
Arrange dough logs, seam side down in a bread loaf tin (450g Pullman Loaf Tin 8x4x4") and let proof for approximately 40 minutes until dough fills up 80% of the tin. Preheat oven to 190°C during the last 15 minutes of proofing.
07 -
Bake for 25-30 minutes at 180°C until golden brown.
08 -
Remove bread from tin and allow to cool completely on a cooling rack for at least an hour before slicing and serving.
# Notes:
01 -
You can make yudane at least 4 hours before using by leaving it at room temperature, but longer resting produces better bread texture.
02 -
For optimal second proofing, maintain a temperature between 30°C to 38°C. In cold weather, place the dough in a microwave with a cup of heated water to create a warm environment.