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4 from 1 vote

Yudane Charcoal Bread

Mysterious looking black charcoal loaf that stays soft and moist for days - making the perfect sandwich loaf.
Prep Time2 hours
Cook Time30 minutes
Yudane Rest Time4 hours
Course: Breakfast, Snack
Keyword: Baking, Bread, Charcoal, Thermomix, Yudane
Servings: 1 x 450g loaf

Ingredients

Yudane Dough

  • 60 g high protein bread flour
  • 55 g boiling water

Main Dough

  • 240 g high protein bread flour
  • 3 tsp bamboo charcoal powder
  • 1¼ tsp dried instant yeast
  • 1½ tbsp brown sugar
  • 1⅛ tsp salt
  • 160 g fresh milk
  • 12 g butter

Instructions

Yudane Dough (best if prepared overnight)

  • Add bread flour to a bowl, pour boiling water over, and mix well with spatula or spoon. Cover with a cling wrap sticking onto the surface and refrigerate overnight. Remove from the fridge 30 minutes before using to return yudane to room temperature.
  • You can also make yudane at least 4 hours before using, by leaving it at room temperature. However do note that the longer you allow the yudane to rest, the better your bread will turn out.

Main Dough

  • Return yudane to room temperature 30 minutes before using.
  • Place all ingredients except butter into Thermomix bowl and knead 4 minutes.
  • Add butter, knead 1 minute.
  • Transfer dough to pastry mat, shape into ball let proof in a warm place covered loosely with cling wrap/damp towel until doubled in size (approx. 45-60 minutes). 
  • Punch down dough to deflate. Divide dough into 2 equal portions and roll into a round shape. Let rest for 10 minutes.
  • To shape each mini loaf, flatten a ball into a long oval shape. Fold 1/3 from right edge to the middle and press. Fold 1/3 from left edge to the middle and press lightly. Roll it out slightly and roll into a cylinder.
  • Arrange dough logs, seam side down in a bread loaf tin (I am using a 450g Pullman Loaf Tin 8x4x4") and let proof for approx 40 minutes until dough fills up 80% of the tin. Ideally, the best temperature for 2nd round proofing is at least 30°C to 38°C. On days when it's cold, you can heat up a cup of water in the microwave for 30-40 seconds then proceed to leave your dough inside the microwave to rise. During last 15 minutes, preheat oven to 190°C.
  • Bake for 25-30 minutes at 180°C until golden brown. Remove milk bread from tin and allow to cool completely on a cooling rack for at least an hour before slicing and serving. 

Notes

Please note that this is a Thermomix recipe. If you're using stand mixer, please refer to original recipe by Bake with Paws.