Result

• Fine, soft crumb
• Slight chew but not tough
• Stays fresh longer
• Mild sweetness + balanced sour

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🍞 Sourdough Yudane Bread (Machine-Mixed Method)

🧾 Key Approach

• Full gluten development during mixing

• No stretch & folds

• Softer, enriched sourdough with extended shelf life

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🥣 Ingredients

Yudane (prepare ahead)

• 200g bread flour

• 200g boiling water

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Main Dough

• 800g bread flour

• 400–450g water (adjust as needed)

• All yudane

• 150–200g active sourdough starter

• 20g honey

• 20g oil (or butter)

• 16–18g salt

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🔥 Step 1 — Yudane

• Mix flour + boiling water

• Stir into thick paste

• Cover and cool completely

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⏳ Step 2 — Autolyse (30–60 min)

• Combine:

  • Flour

  • Water

  • All yudane

Rest 30–60 minutes

👉 This jump-starts gluten and improves extensibility

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⚙️ Step 3 — Intensive Mixing (Key Step)

1. Add:

   • Starter

   • Honey

   • Salt

2. Mix (KitchenAid speed 2–3):

   • ~8–10 minutes

3. Add oil slowly

4. Continue mixing:

   • Total 10–15 minutes

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✅ How to know it’s ready

• Dough pulls clean from bowl

• Smooth, elastic surface

• Passes windowpane test

• Slight tackiness is OK, but not sticking

👉 This means gluten is fully developed—no folds needed

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⏱️ Step 4 — Bulk Fermentation (3–4 hours)

• Place dough in container

• No stretch & folds

• Let rise until:

  • ~50–75% increase

  • Light, airy feel

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🔪 Step 5 — Shape

• Pre-shape → rest 15–20 min

• Final shape

• Into banneton

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❄️ Step 6 — Proof

Option 1:

• 1–2 hours at room temp

Option 2 (recommended):

• Overnight cold proof (12–16 hrs)

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🔥 Step 7 — Bake

• Preheat to 475°F (245°C)

• Bake:

  • 20 min covered

  • 20–25 min uncovered at 450°F

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🧠 Key Notes (Aligned with Your Method)

Why no folds work here

• Mechanical mixing = full gluten network early

• Yudane adds softness and water retention

• Oil slightly shortens gluten → balanced by longer mix

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Dough feel

• Softer than traditional sourdough

• More elastic, less rustic

• Easier to shape cleanly

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Result

• Fine, soft crumb

• Slight chew but not tough

• Stays fresh longer

• Mild sweetness + balanced sour

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🔑 Bottom Line

You’re using a hybrid artisan + commercial technique:

👉 Yudane → moisture + softness
👉 Enrichment → flavor + shelf life
👉 Intensive mixing → structure without folding

That’s a very efficient and scalable method—especially if you’re thinking product, consistency, or even small-batch production.

 

 

 

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