Made with Better Bread Flour and the yudane method
This is the loaf I make when I want bread that just works. Soft enough for kids lunches, sturdy enough for toast, and real enough to actually nourish you.
This recipe uses our Better Bread Flour, which is stone milled in small batches and still contains the parts of the grain that give bread flavour and structure. To make it extra soft without additives, we use a Japanese technique called yudane, which simply means scalding a small portion of the flour with boiling water. It sounds fancy, but it is easy, and it makes a huge difference in moisture, texture, and shelf life.
If you have ever wondered how to get that bakery style softness at home without dough conditioners, this is it.
This recipe makes 2 loaves
EQUIPMENT
2 loaf pans (9x5 or 9x4)
Stand mixer or large bowl
INGREDIENTS
Dough
- 880 g Better Bread Flour or Whole Grain Wheat Flour (about 7 cups)
- 500 g water, room temperature (2 cups plus 2 tablespoons)
- 19 g salt (3 and 3/4 teaspoons)
- 18 g instant yeast (5 teaspoons)
- 62 g oil (4 and 1/2 tablespoons)
- 94 g honey (1/4 cup)
- 2 eggs (about 100 g)
- 1/4 teaspoon vitamin C powder (optional)
Yudane
- 30 g flour (from total)
-
60 g boiling water
DIRECTIONS
1. Make the yudane
In a small bowl, mix 30 g of Better Bread Flour with 60 g of boiling water until a thick paste forms. Set aside to cool slightly.
2. Mix the liquids
In the bowl of your stand mixer, combine the water, oil, honey, and eggs. Whisk to combine. Add the yudane paste and whisk until incorporated.
3. Add the flour and rest
Add the remaining 880 g of Better Bread Flour to the liquids. Using a dough hook or roller attachment, mix until fully incorporated. Cover and let rest for 20 minutes.
4. Knead
Add the salt and yeast. Knead until smooth and elastic, anywhere from 8 to 20 minutes depending on your mixer. You are looking for windowpane.
To test for windowpane, pinch off a small piece of dough and gently stretch it between your fingers. If it stretches thin enough that light can pass through without tearing, it is ready.
5. First rise
Lightly grease a clean bowl with oil, transfer the dough, cover, and let rise until doubled in size, about 30 to 45 minutes depending on how warm your home is. While the dough rises, prepare your loaf pans by greasing them or lining with parchment paper.
6. Shape and second rise
Once the dough has doubled, divide it into two equal portions. Roll each piece into a rectangle the width of your loaf pan, then roll tightly into a log. Pinch the seam and ends closed, then place seam side down into the pans. Cover with plastic wrap and let rise until the dough is about 1/2 inch above the pan. Preheat your oven to 350°F.
7. Bake
Bake at 350°F for 35 to 40 minutes, until the internal temperature reaches 190 to 200°F.
8. Finish and cool
Remove the loaves from the pans, place on a cooling rack, and rub butter over the tops while still hot to keep the crust soft and give a nice glaze. Cool completely before slicing, about 2 hours.
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