Saturday, October 27, 2012

そば湯だねパン (Soba, buchwheat Yudane Pan)

'湯だね (Yudane)' is a kind of starter for breads and the breads made with this starter is called '湯だねパン (Yudane Pan), which has become popular in Japan over the last 5 years or so.

So, how do you make Yudane? It's simple. You just mix flour and boiling water (make sure it's boiling, not just hot). The breads made with Yudane is soft and has the natural sweetness of the flour.

Normally white flour is used to make Yudane, but I wanted to do a bit of experiment so I used buckwheat flour instead. I love the unique flavour of buckwheat. And not only is this flour tasty but also it's got lot of nutoritions in it. Feels healty, right? To make it sound even healthier, I used wholemeal flour and much less yeast.

As it has little yeast and I proved the dough for a long time in a cool place, it took 2 days until I actually baked the bread! At this point, I was thinking "It's got to be nice..."

And..., it was... good... very good. Super tasty! When I bite in I could taste the buckwheat straight away and the more I chewed the more the flavour and sweetness spread in my mouth. Andy and I enjoyed these rolls so much that we destroyed 10 rolls easily... (they were small ones!)

I think this bread is soon going to make it on the World of Sweets Bakery.


Saba 100g
Boiling water 100g
Wholemeal flour 400g
Demerara sugar 40g
Salt pinch
Yeast 2g
Luke warm water 100g
Soya milk 200g
Oil 2 tbsp

1. Make 'Yudane'. Combine buckwheat and boiling water and  mix well to form a dough. Wrap it with cling film and cool it in the fridge over night.
2. Mix yeast and warm water in a cup. Set aside for 10 minutes.
3. Combine flour, sugar, salt, soya milk, oil and yeast mixture and knead in the standing mixer for 30 seconds.
4. Keeping the standing mixer is on, add 'Yudane' by tearing off small pieces. Continue kneading for 10 minutes.
5. When the dough is smooth, take the dough out into a clean bowl, and cover with cling film. Let it prove in the fridge until the dough doubles in size.
6. When the dough is risen, take it out from the fridge and dring it to room temperature.
7. Place the dough on a floured surface and shape however you like. :-)
8. Leave it to rise again.
9. When the dough doubled in size, bake the bread in the preheated oven (180ºc) for 20 mitnues or until the top of the rolls becomes lightly brown. (For a loaf bake for 40 minutes.)

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