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Yudane Shokupan

Fluffy and moist Daily Loaf Bread
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Prep Time 20 minutes
Cook Time 40 minutes
fermentation process 3 hours
Cuisine: Japanese
Ingredients Equipment Method

Ingredients
  

Yudane
  • 75 g Bread flour
  • 125 g boiling water
Dough
  • 325 g bread flour
  • 30 g sugar
  • 7 g salt
  • 6 g instant dry yeast
  • 175 g water
  • 50 g whole milk
  • 25 g unsalted butter

Equipment

  • 1 Loaf Bread Mold 215×110×120mm
  • 1 large bowl
  • 1 stand mixer
  • 1 oven

Method
 

Yudane
  1. Put your bread flour into a medium-size bowl and pour hot water to it.
    Mix to combine.
    Spread the roux over the surface of the bowl to cool quickly.
  2. Cover with the kitchen towel and let it sit until it comes to room temperature.
    ※If you have time, let it sit overnight in the fridge to create more stability.
Dough
  1. (Bring Yudane to room temperature if you keep it in the fridge.)
  2. Put all the dry ingredients into a stand mixer bowl. While the mixer running, add milk and water. It’s always a good idea to scrape down the side. Knead for five minutes or until the gluten develops.
  3. Add a room temperature Yudane, and need for another five minutes. Knead until the dough stretches thinly.
  4. Add the room temperature butter. Knead another 2 to 3 minutes until the dough comes back together.
First rise
  1. Grease the bowl with a couple of drops of vegetable oil or oil spray. Shape your door into a bowl and cover with a plastic wrap.Let it rise at the warm spot for 30 to 45 minutes.
Punch
  1. After 30 minutes, the doors should puff up a little bit.We are using a heavy cream that prevents the proofing, so we need to activate the yeast by punching. Fold the edges of the dough into the center and shape into a ball.What this does is releasing the gas and take a fresh air into the dough, and activate the yeast to the enen more.
  2. If you poke the dough with a dusted finger, and it doesn't spring back, it is proofed enough.Take out the dough on the dusted working surface and divide into 2.
Shaping
  1. Shape into a ball, cover with the plastic wrap to prevent drying out. Let them relax for 15 mins.This is called bench time or bench rest.Bench rest makes it easy to shape into a final shape.
  2. After 15 mins, take out the rested dough, shape into a ball. Strech the surface under and pinch to seal.
Second rise & Baking
  1. Put it into greased mold side by side.Cover with a plastic wrap and let it rise at a warm spot for 45 to 50 mins or until rises half an inch below the edge. Preheat the oven to 180 ℃（375℉）
  2. Cover the lid and pot it into the oven for 40 mins.
  3. Take out from the mold and put on a wire rack to cool completely.