yudane | Bewitching Kitchen

Not too long ago I got notification of a new blog post by my friend Karen. You can check her post here. She mentioned the yudane method, a kind of tahgzhong on steroids. I am familiar with tangzhong and love it, but yudane was new to me. I could not wait to give it a try. I ended up following this recipe that was linked at the end of Karen’s post.

In the tangzhong method, part of the flour is gently cooked until a paste forms. To make yudane, you boil water and mix with the flour, then place in the fridge for 4 to 24 hours. That gets incorporated into the bread dough. Fascinating, Mr. Spock, fascinating…

I loved making this bread. For the full recipe, please visit Bread Experience (click here). My modifications were just a few: I did not have white whole-wheat, and did not have kamut in the pantry, so I used the full amount of regular whole-wheat, King Arthur’s brand. For the liquid component I used oat milk. Finally, I used store-bought black tahini, just eye-balled about 2 tablespoons and got a nice dark color. The dough is a pleasure to work with, and the marbling worked perfectly!

The crumb is soft, tender, and the bread is absolutely delicious with a hint of sesame taste. I highly, highly recommend you give yudane a try. This is what it looks like…