Black Sesame Shokupan #BBB

It is my month to host for the primary BBB bake of the 12 months and I made a decision to delve into a technique we have not tried but as a gaggle bake.  Whereas we have now baked with tangzhong based mostly dough earlier than we hadn’t tried the yudane technique.  The precept and the outcomes are fairly comparable, however the proportions and technique differ.  Each are supposed to introduce a bigger quantity of moisture into the dough than would in any other case be there, by cooking/heating a portion of the flour with water to gelatinize a number of the starches.  I imagine tangzhong is normally round 7% of the dough and a 1:4 flour to water combination, whereas yudane is extra like 20% of the dough and normally nearly a 1:1 combination, although the proportions fluctuate by recipe.  Yudane additionally has to relaxation longer, although I discover many recipes favor to make each of them the day earlier than.

So our bake is a marbled black sesame shokupan, or Japanese milk bread, made with the yudane technique, with an alternate un-swirled choice for a barely simpler form.  I do know sesame can have a robust taste for some people, although I contemplate the flavour fairly mild on this bread.  It is fairly refined on the crushed loaf for which I’ve used half crushed toasted black sesame and half chia seeds.  Only a very nice, tender, multigrain loaf.

*For the choice with much less shaping required, merely add 2 tbsp
flippantly crushed toasted black sesame seeds to the entire dough and forgo
the marbling step.  Should you actually do not like sesame, contemplate including in 1-2
tbsp of chia seeds within the easy formed loaf for the same look.
  Think about dividing the dough into
two or three smaller balls within the loaf pan for a extra fancy look if
skipping the marbling step.

We might like to have you ever check out both model of this loaf with us this
month and share the way it turned out and what you thought!  New recipes
are posted each different month on the sixteenth. (Subsequent bake in February 2024).  Take a look at our Facebook group to see
the contributors’ baking outcomes throughout that point.  If you want to
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Black Sesame Shokupan (yudane technique)
Yields: 1 loaf

75g bread flour
68g boiling water

Bread dough:
210g bread flour
90g spelt flour (or kamut, or entire wheat) I used freshly floor kamut this time
1¾ tsp lively dry yeast
2 tbsp + ¾ tsp brown sugar
1⅛ tsp salt
2 tbsp flaxseed, floor in food processor or spice grinder
15g butter
225g entire or 2% milk, chilly (reserve 30g, about 2 tbsp, and add in 1 tbsp at a time to remaining dough if dry)

Black sesame paste:
2 tbsp (14g) toasted black sesame seeds
1 tbsp (12g) granulated sugar
1 tbsp (14g) unsalted butter

egg wash (1 small egg + ½ tbsp water, crushed collectively)

Yudane (The day earlier than):
In a bowl, mix 75g bread flour in a bowl and boiling water and blend properly with spatula or spoon.  Cowl tightly and place within the fridge for no less than 4 hours or in a single day.  The combination might be stiff after mixing, and tender and pliable the subsequent morning.  Use instantly from the fridge.

Yudane – fairly totally different to a tangzhong.

The subsequent day (or no less than 4 hours after making the yudane):
Finely grind the black sesame seeds in a small meals processor. Add the sugar and softened butter. Pulse to make a paste. Switch to a small bowl, cowl, and put aside.  (This step could also be skipped for the extra plain loaf choice.)

Tear the yudane dough into items and mix with the flours, yeast, brown sugar, salt, flax seed, and milk within the bowl of a stand mixer.  Stir along with a spatula or paddle attachment for two minutes to include.  Change to the dough hook and knead for an additional 3 minutes or till the dough comes collectively.  Add the butter and proceed kneading for an additional 10 – 13 minutes or till the gluten is properly developed and will be drawn out into a reasonably clear sheet (windowpane check).  This dough must be barely cheesy however not sticky.  Scrape down the dough from the hook periodically in the course of the kneading course of to make sure properly distributed gluten improvement.*

Utilizing a scale and a bench knife, separate the dough into 1/3 and a pair of/3 parts.  Place the smaller 1/3 portion of dough again within the mixer, add the sesame paste, and knead till mixed. About 3-4 extra minutes.

Place the plain and sesame dough every in their very own bowl.  Cowl and let rise in a heat place for 1-2 hours or till double in dimension.

When the doughs have doubled, flip them out onto a flippantly floured floor. Utilizing a rolling pin, roll out the plain dough into an 8×12-in (20×30-cm) rectangle. Roll out the sesame dough into an 8×6-in (20×15-cm) rectangle. Place the sesame dough on prime of 1 aspect of the plain dough and fold the plain dough over to surround the sesame dough. 

 Utilizing a bench scraper, pizza cutter, or knife, reduce the dough in half width-wise, then stack the 2 items on prime of one another. Roll the dough again into an 8 x 12 in (20 x 30 cm) rectangle.  Repeat this step twice extra, having lastly reduce and stacked a complete of 3 times.

 Now, utilizing the bench scraper, pizza cutter, or knife, slice the dough lengthwise into 3 equal 12-inch strips. Roll and twist every strip right into a tube/rope form and braid the ropes collectively.

Grease an 8½x4½-in loaf pan.  Fold the ends of the braided dough below to slot in the bread pan.  Proof in a heat place for 45 min to 1 hour or till doubled in dimension.

 Whereas the loaf is rising, preheat oven to 350°F (175°C).   When the loaf has doubled, brush with egg wash.  Bake for half-hour till golden and baked by way of, (inside temperature must be no less than 190ºF).  Cool within the pan for about 5-10 minutes. Take away the loaf from the pan and end cooling on a wire rack utterly earlier than slicing and serving.

The remainder of the Bread Baking Babes

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