White Bread Loaf (Soft)

 
 
 
 

Ingredients

Yudane

  • 30g (1.05oz) white bread flour

  • 30g (1.05oz) boiling water

Main dough

  • 190g (6.7oz) white bread flour

  • 3g (0.1oz) instant dry yeast or 3.6g (0.12oz) active dry yeast or 9g (0.31oz) fresh yeast

  • 4g (0.14oz) salt

  • 10g (0.35oz) sugar

  • 20g (0.7oz) soft butter

  • 115g (4.05oz) water

Process

  1. Make the improver. Mix yudane with boiling water. Cover both immediately and leave to cool down.

  2. In a large bowl combine the water, improver, yeast, salt, sugar, and butter. Add the flour and mix to a dough.

  3. Tip the dough out on the table and knead for 5 minutes. *Desired dough temperature 25C – 27C (77F – 80F).

  4. Cover and ferment for 1.5 hours.

  5. Ferment for 1.5 hours.

  6. Divide in 2 equal pieces. Shape into balls and leave to rest for 30 minutes.

  7. Flatten the dough balls, fold in the sides, and roll up.

  8. Place the rolls in a 500g (1lb) loaf tin.

  9. Final proof 1.5 – 2 hours.

  10. Brush the loaves with egg wash.

  11. Bake at 160C (320F) fan on for 35 minutes.

  12. Leave to cool down and enjoy!

Notes:
If your dough is rising rapidly, then move on to the next step sooner. If it is taking its time, then leave it to ferment for longer.
To convert an existing recipe to use yudane, use 8-13% of the total flour and equal weight water for the yudane then increase total water to approx. 75% ex: existing recipe uses 200g flour and 120g water. Use 20g flour and 20g water for the yudane, then add the remaining 180g flour and now 130g water later.

 
 
 
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