The Best Soft Japanese Sourdough bread | Yudane | Bake with me

Baking soft sourdough bread is a perfect way to enjoy homemade, delicious, and warm bread. This Japanese sourdough bread is made with Yudane and is just as delicious and nutritious as bread that has open crumb and crust. This bread is super soft and fluffy like a cloud, with a delightful sweet aroma!🥰 If you, just like me, sometimes like different kinds of bread, this soft sourdough bread is perfect for you. It’s simple to make—just follow these key tips, which I’ll share here. 1.A stronger levain = better bread. The best time to start making the bread is when the levain triples in 4 to 6 hours. 2. Pro tip: When using a mixer, you can use both the paddle and dough hook or just dough hook. If you want to use both, use it in the last 5 minutes. This is a pro tip to help the dough come together faster and reach a smooth texture more quickly. I'll make a video soon that doesn't require a stand mixer. 3.Third coil fold is optional. Check the dough,If the surface isn’t smooth enough, do one more coil fold. otherwise, let it rest for 2 to 2:30 hours until it gains more volume. the dough should have risen with small bubbles on the surface, the fold lines should still be visible, and it should hold its shape without spreading—now it’s ready for shaping. 4.If you have a thermometer, check that the yudane temperature does not go above 70°C (158°F). 5.For the oven temperature: Preheat your Dutch oven in the oven for 45 minutes at 250°C (480°F). Then bake for 250°C (480°F), COVERED, FOR 27 MINUTES. THEN LOWER TO 220°C (430°F), UNCOVERED, FOR 10 MINUTES UNTIL GOLDEN. 6. It's better to Use flour with at least 12% protein—you can check the protein content on the package. Sifting the flour makes the bread softer. 7. You may need ±10g water (±2 tsp, ±0.35 oz) depending on your flour. 8.Make sure your levain has reached its peak before using it. if your bread tastes too sour, feed your levain with only strong bread flour for a while until it regains its strength. If you haven’t made levain yet, here’s my go-to recipe:    • Step-by-step guide to maintaining No Disca...   If you have any other questions about this bread, feel free to ask in the comments. Thank you for watching! Nasi Rose If you enjoyed this video, please give it a like and share it with your friends and family.♥️ More Sourdough Recipes: Same-Day Sourdough Sandwich Bread    • The best Same Day Sourdough sandwich bread...   Sourdough bread with stiff starter    • Step-by-step guide to making Sourdough san...   Classic Sourdough Bread    • Cocoa Sourdough bread Full process | Bubbl...   Ingredients List Levain 30g (1 oz / 2 tbsp) sourdough starter 30g (1 oz / 2 tbsp) water 30g (1 oz / ¼ cup) flour Yudane 30g (1 oz / ¼ cup) flour 30g (1 oz / 2 tbsp) milk (hot, 70°C / 158°F) Main Dough 370g (13 oz / 2 ¾ cups) bread flour 100g (3.5 oz / ⅓ cup + 1 tbsp) water 150g (5.3 oz / ⅔ cup) milk 8g (0.28 oz / 1 ½ tsp) salt 50g (1.8 oz / 3 ½ tbsp) unsalted butter, softened Timestamps: 0:00 Levain 0:33 Yudane 0:54 Autolyse 1:29 Main Dough 2:08 Kneading 3:28 First Rest 3:50 First Coil Fold 4:20 Second Coil Fold 4:42 Third Coil Fold 5:04 Shaping 6:21 Cold Ferment 6:35 Baking #sourdoughbread #sourdough #baking homemade bread brot brotrezept sourdough bread