My Mind Patch: Spelt Milk Bread (Yudane)

Friday, 2 July 2021

Spelt Milk Bread (Yudane)

The yudane added dough helped to give this spelt milk bread a springy and moist crumb. I simply loved the texture and crust of this bread 💓💓😍

Do you like the wavy flour pattern on the crust? 😃

Yield: one loaf

Raw dough weight: 636 g

Baking pan size: 21 x 13 x 10 cm Jamie Oliver 1.5L bread pan

Baking temperature: Preheat oven to 190℃, lower rack, bake at 180℃ for 18 minutes, reduce to 170℃ for 15 minutes, turn off oven and continue to bake for 3 minutes.

Ingredients

240g bread flour

30g spelt flour/plain flour

40g raw sugar

2g instant dry yeast

1/8 tsp vanillin powder, optional

50g natural yeast/sourdough, 100% hydration*

39g yudane dough^

20g multigrain soy pulp, optional#

150g fresh milk, cold

20g beaten egg

15g cold water, to be added depending on dough condition

4g low sodium salt

30g unsalted butter, softened

some bread flour for sprinkling before baking

* 50g natural yeast can be replaced by 25g each of bread flour and water + 1/8 tsp instant dry yeast. Let the mixture stands for about 1 hour or more till double in volume, before use. You can also keep the mixture in the fridge overnight and thaw it for 1 hour before use.

^ 39g yudane dough is prepared by combining 20g of bread flour with 20g of very hot or boiling water into a sticky dough. Wrap the yudane dough in cling wrap, and cool down before use. Use a silicone spatula to scrape out the sticky yudane dough from the cling wrap.

# multigrain soy pulp or okara is the residue after brewing the multigrain soy milk. The ingredients involved organic soy bean, black beans, red kidney beans, split green peas, pumpkin seeds, almonds, walnut, mung beans, and pandan leaf.

Directions

1. Knead the dough following your preferred method.

For my method, you can refer to my recipe Yudane Milk Bread. After kneading the dough to window pane stage,

2. Shape into a ball, spray some water over, cover with a lid, and let it proof for about 55 minutes, or till double in volume.

55-minute proofing later 👇

3. Turn out the dough onto a floured work top. Deflate the dough, divide into 3 portions, and shape into 3 balls. Cover with an inverted mixing bowl, and rest for 15 minutes.

4. Roll out the dough to about 1 cm thick.

Flip over the dough, and fold in the two wings towards the middle line.

Roll out to achieve an even thickness. Finally, roll up like a swiss roll.

Lower the dough into the bread pan coated with a thin layer of homemade non-stick spread. Spray some water over, cover with a tea cloth, and let it proof for about 45 minutes, or till almost reaching the rim of the pan.

45-minute proofing later 👇

5. Start to preheat oven to 190℃ for about 10 minutes.

While waiting, cut some parchment paper stencils, and sprinkle with some bread flour. You can omit the paper stencils and just sprinkle the bread flour.