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Yudane Charcoal Bread Recipe

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Yudane Charcoal Bread is a soft, fluffy bread made using the yudane method combined with bamboo charcoal powder for a unique color and subtle flavor. The yudane technique involves creating a water-roux with boiling water and flour to enhance the bread’s hydration and texture, resulting in an irresistibly tender crumb. This Japanese-inspired bread is slightly sweetened with brown sugar and enriched with butter and fresh milk, making it perfect for sandwiches or as a breakfast treat.

Ingredients

Yudane Dough

  • 60 g high protein bread flour
  • 55 g boiling water

Main Dough

  • 240 g high protein bread flour
  • 3 tsp bamboo charcoal powder
  • 1¼ tsp dried instant yeast
  • 1½ tbsp brown sugar
  • 1⅛ tsp salt
  • 160 g fresh milk
  • 12 g butter

Instructions

  1. Prepare Yudane Dough: Place 60 g bread flour into a bowl, then pour 55 g boiling water over it. Mix well with a spatula or spoon until fully combined. Cover the surface tightly with cling wrap so no air can reach it. Refrigerate overnight to allow the dough to hydrate and gelatinize. Remove from the fridge 30 minutes before use to bring it back to room temperature. Alternatively, you can leave it at room temperature for at least 4 hours, but longer resting yields better bread texture.
  2. Mix Main Dough: Once your yudane dough is at room temperature, place it along with 240 g bread flour, 3 tsp bamboo charcoal powder, 1¼ tsp dried instant yeast, 1½ tbsp brown sugar, 1⅛ tsp salt, and 160 g fresh milk into a Thermomix bowl (or equivalent mixing bowl). Knead the mixture for 4 minutes until the dough begins to develop. Then add 12 g butter and knead for an additional minute until the butter is fully incorporated and dough is smooth and elastic.
  3. First Proofing: Transfer the kneaded dough to a lightly floured pastry mat and shape it into a ball. Place the dough in a warm spot, loosely cover it with cling wrap or a damp towel, and allow it to proof until it doubles in size. This usually takes about 45 to 60 minutes depending on room temperature.
  4. Divide and Rest: Punch down the risen dough to release excess gases. Divide it evenly into two portions and shape each into a round ball. Let the dough rest for 10 minutes to relax the gluten and make shaping easier.
  5. Shape Loaves: Take each dough ball and flatten it into a long oval. Fold one-third of the dough from the right edge toward the center and press to seal. Repeat with the left third, folding it over the previously folded section and gently pressing it down. Roll the dough lightly to elongate it, then roll it into a tight cylinder to form the mini loaf.
  6. Second Proofing: Place the shaped dough logs seam side down into a 450 g Pullman loaf tin (approximately 8x4x4 inches). Cover and proof in a warm environment, ideally between 30°C to 38°C, for about 40 minutes or until the dough fills about 80% of the tin. If the environment is cool, you can create a warm proofing chamber by heating a cup of water in the microwave and placing the dough inside while it rises. During the last 15 minutes of proofing, preheat your oven to 190°C.
  7. Bake: Bake the bread at 180°C for 25 to 30 minutes until the crust turns a golden brown color. Once baked, remove the bread from the tin and cool it completely on a wire rack for at least an hour before slicing to set the crumb.

Notes

  • Yudane dough’s resting time can be adjusted; longer resting improves bread softness and moisture retention.
  • Maintaining a warm proofing temperature (30°C to 38°C) is key to good rise and crumb texture.
  • Using a Pullman loaf tin shapes the bread into neat, uniform loaves perfect for sandwiches.
  • Bamboo charcoal powder not only gives the bread a striking black color but also adds a subtle earthy flavor.
  • Make sure to cool bread completely before slicing to avoid gummy texture inside.
  • If you don’t have a Thermomix, knead the dough by hand or with a stand mixer until smooth and elastic.

Find it online: https://flavorspath.com/yudane-charcoal-bread-recipe/