Техника Юдане: как сделать хлеб невероятно мягким

Bread Recipe: 🌾 Yudane Spelt 10%: Softness Hidden in the Brew Formula for 650 g flour (100%) Yudane - 10% Soak - 10% ________________________________________ 🧾 Ingredients 🌾 Flour - 650 g (100%) • Wheat bread flour - 585 g • Whole grain spelt - 65 g (all in Yudane) 💧 Water • Boiling water for Yudane - 65 g • Dough water - 360–380 g (based on the flour) 🧬 Sourdough • 100% wheat flour - 130 g (20%) 🧂 Salt • 16 g (2.5%) 🌾 Malt • 13 g (2%) Weyermann's Wheat - roasted grain, depth, color. 🌱 Soak - 10% Flax, chia, and pumpkin seeds Roast, lightly salt, add water 1:1 (water and salt are not included in the formula) ________________________________________ 🔥 0. Yudane - "softness hidden in warmth" 65 g spelt + 65 g boiling water. Stir, brew, let cool completely. Yudane is a small, warm nodule that will later dissolve in the dough, giving it moisture, creaminess, and softness. 🔧 Lifehack - "the perfect base for kneading" Mix the cooled Yudane with some water. You will get a cloudy, aromatic liquid - the perfect base for kneading. The crumb will be smooth, without lumps, especially if you don't have a good dough mixer. This way, the brew is distributed softly and evenly. ________________________________________ 🥣 1. Autolysis - "flour seeks water" Mix 585 g of wheat flour and water (without Yudane). Let sit for 30 minutes. The gluten awakens, the structure comes together, and the dough begins to breathe. ________________________________________ 🧬 2. Sourdough - "breathe life" Add 130 g of active sourdough. The dough comes to life, warms up, and becomes pliable. ________________________________________ 🧂 3. Yudane, salt, and malt - "structure and softness meet" Add: • cooled Yudane • 16 g of salt • 13 g of malt (2%) Knead until combined. The yudaneh gently enters the dough, imparting creaminess and moisture, while the salt brings structure together. ________________________________________ 🌱 4. Soaking - "the grain reveals its character" Stir in the prepared soaking. The seeds give the dough depth, moisture, and a nutty accent. The dough accepts them calmly, as part of its structure. ________________________________________ ⏳ 5. Fermentation - "observe, do not interfere" 3-4 hours at room temperature. Two or three stretches every 30-40 minutes. The last 1.5 hours are simply to let the dough rest. ________________________________________ 🧺 6. Pre-shaping - "short rest" Round. Let rest for 15 minutes. The dough relaxes and becomes pliable. ________________________________________ 🌀 7. Shaping - "giving direction" Gather into a tight ball. Transfer to a basket, seam side down. ________________________________________ ❄️ 8. Cold Proofing — "The Night Does Its Work" 14–16 hours at 4–6°C. Yudane develops softness, the structure stabilizes, and the flavor deepens. It's a long, quiet night—and it works for the flavor. ________________________________________ 🔥 9. Baking — "The Fire Completes the Story" • 250°C, convection for 10 minutes • then 210°C, top and bottom for 35 minutes The crust opens up, the crumb glows, and the aroma becomes bready and warm. Yudane imparts that creamy moisture that's noticeable even when cut hot. ________________________________________ 💬 The result — "softness that holds its shape" Yudane — creaminess and moistness. Spelt — subtle nutty nuance. Moss — depth and juiciness. 2% malt – roasted grain, color, aroma. Wheat – strength and stability. The bread is confident, soft, and balanced. It sounds quiet but deep – like a warm, calm chord. And there's something distinctively Japanese about it: the Japanese know a thing or two about good bread – that's why they invented Yudane. A technique where everything is simple, yet works flawlessly. A softness that doesn't argue – it convinces. Timecodes: 00:00 – Return to the channel and inspiration from Japanese bakers 01:12 – What is Yudane and how is it different from Tangzhong 01:42 – Brewing whole grain spelt: 1:1 ratio 03:30 – Why is it important to brew spelt? 04:52 – Day Two: Preparing the Seed Soak (Chia, Flax, Pumpkin) 05:52 – Why I Add Wheat Malt (1%) and Which One 07:10 – About Flour: We Use Bread Flour (11% Protein) 07:50 – Starting Autolysis: Mixing Water and Flour 10:00 – Dough Condition After Autolysis and Checking the Starter 11:35 – Adding the Starter at Peak Activity 12:58 – Adding Salt and Aromatic Malt 4:00 – The Main Step: Stirring the Yudane Infusion into the Dough 15:10 – Adding Seeds and Checking Hydration 15:35 – Why It's Important to Use Ice Water When Mixing 17:15 – Final Dough Before Fermentation 17:55 – Kneading Plan and Temperature Control 18:59 – Shaping the loaves: working with delicate dough 20:10 – Secrets of dusting: using a wet towel 24:50 – Results of cold proofing and preparation for baking 25:05 – Experiment: baking with convection for wet dough 25:55 – Taking out the first loaf: reviewing the results 27:10 – Comparing all five loaves after cooling 27:40 – Grand cut: looking at the "cloudy" crumb 29:05 – Tasting: an...