Japanese Milk Bread – Yudane

Ingredients

Yudane (prepare the night before):

50 g bread flour

50 g boiling water

Main dough:

350 g bread flour (12–13% protein)

100 g active sourdough starter

60 g sugar

1 egg

5 g salt

40 g soft butter

100 g milk (room temperature)

👨🍳 Instructions

1. Make the yudane (the day before)

Pour boiling water over 50 g flour in a small bowl.
Stir quickly into a sticky, thick dough.
Cover and chill overnight in the fridge – or at least 6–8 hours.
👉 This method gives the bread extra softness, mild sweetness, and longer shelf life.

2. Make the dough (next day)

Mix the chilled yudane with: flour, sourdough starter, sugar, egg, salt, and milk.
Knead the dough for 8–10 minutes until smooth.
Then add the soft butter in small portions and knead another 5–7 minutes until fully incorporated.
👉 Perform a windowpane test: dough should stretch thin without tearing.

3. Bulk fermentation

Cover and let the dough rise for 4–6 hours at room temperature until nearly doubled.
Optional: do one coil fold after the first hour.

4. Shaping and final proof

Turn dough out onto an oiled surface.
Divide into pieces (rolls or logs) and place in a greased loaf pan (1 liter).
Cover and proof for 1–2 hours until puffy and risen to near the top.

5. Baking

Preheat oven to 180 °C (350 °F).
Brush with milk or egg for a glossy crust.
Bake for 25–30 minutes, until golden.
👉 Internal temp should reach 90–93 °C (194–199 °F).

🌟 Tips

  • You can cold-proof the shaped dough overnight and bake the next morning.

  • Yudane gives milk bread its signature tenderness and slightly sweet flavor.

  • Delicious as toast, French toast, or soft sandwich bread.