Yudane: The Simple Trick for Softer Fresh Milled Bread
The Yudane Method is a simple dough improver for softer, fluffier breads. If you’ve ever bitten into a slice of super soft bread and thought, “How is this so light and airy?” the answer may be Yudane.
This traditional Japanese technique is similar to the Tangzhong Method but even simpler. It gives homemade whole wheat bread loaves that extra plush, satisfying texture we all crave.
Whether you’re baking sandwich loaves, buns, or enriched rolls, Yudane is a low-effort, high-impact upgrade that works beautifully with fresh milled flour to avoid dense and heavy breads.
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What Is Yudane?
Yudane (pronounced you-dah-nay) is a dough-enhancer technique where boiling water is poured over flour, slowly gelatinizing the starches. This mixture is allowed to rest before being incorporated into your dough.
The result? A dough that’s more elastic and more hydrated. That means a lighter crumb, better oven spring, and softer breads, rolls, and buns.
Yudane vs. Tangzhong: What’s the Difference?
Both methods use pre-gelatinized flour to improve softness and shelf life with a tender crumb; it’s mostly preference to which one you use. Yudane is made by pouring 1 part boiling water over 1 part flour, mixing a rough dough, then letting it sit (also called a scald).
Yudane is a bit easier than Tangzhong as there is no cooking involved, and it is great if you only have a little time and need to set-it-and-forget-it.
Once it has cooled, the Yudane is often covered and put in the fridge overnight to rest. When ready to use, it does need to come back to room temperature. Some people use their Yudane as soon as it is cooled on the counter and will not refrigerate it.
Once ready to use, it is torn into pieces and incorporated into the recipe dough similar to using Biga (a preferment). Yudane may offer a slightly higher rise in bread than Tangzhong, but not very noticeable.
Tangzhong, on the other hand, is made by cooking 1 part flour and 4-5 parts water (or milk) together until you get a gel-like paste, or flour-water roux. It is ready in a few minutes and is used immediately after cooling.
Learn more about Tangzhong here. You can often use either in a recipe, just pick what works best for your schedule!
Yudane Formula & Ratio
The classic Yudane ratio is 1 part flour to 1 part boiling water (by weight), so an equal amount of water and flour. For example: 50g flour + 50g boiling water = 100g Yudane.
If your bread dough recipe doesn’t already call for Yudane, you’ll subtract a portion of the flour and water amounts from the recipe. Generally, it can make up to 20% of the total flour in a recipe. Play around with your hydration to see what works for you! You may find a bigger or smaller ratio suits your baking better.
I have found that for my fresh milled flour recipes, I like to combine the ideas of Tangzhong with Yudane and use 1 part flour to 2 or 3 parts liquid, and then cook. This makes a really thick dough paste that I can use right away. It’s the best of both worlds.
Why Use Yudane?
Yudane can make bread more airy and tender and it helps retain moisture for loaves that stay fresh longer.
Yudane can give your breads a better structure by strengthening the gluten network, which is especially helpful with fresh-milled flour. The longer rest time of this dough enhancer also helps develop the subtle nutty notes in the final dough.
Fresh milled flour is wholesome and flavorful, but it can sometimes be dense and dry if not hydrated all the way. Yudane helps balance that by hydrating the bran in whole grain flour and offsetting the “thirsty” nature of fresh ground wheat flours. It’s especially helpful for hard red wheat or white/red blends.
Simple Way to Make Yudane (Step-by-Step)
Tools
- Heat-proof bowl
- Kitchen scale
- Spatula or Fork
Ingredients:
- 50g Fresh Milled Hard Wheat
- 50g Boiling Water
Instructions:
- Place flour in a heatproof bowl and pour boiling water directly over the flour.
- Stir immediately with a spatula, or fork, until a dough forms
- Let it cool to room temperature, then cover and refrigerate overnight.
- Bring to room temperature before breaking off pieces and adding to your dough.
When to Use Yudane
Yudane works great in yeasted or hybrid yeast-sourdough breads that are typically meant to be soft (think rolls, sandwich breads), and not usually used in things meant to be crusty or chewy (pizza, bagels, baguettes, etc.)
It is ideal for many different recipes, but especially enriched or soft bread recipe like Japanese milk bread (Shokupan), dinner rolls, burger buns, sandwich loaves, soft cinnamon rolls, and braided challah-style breads.
Yudane is easy to prepare, doesn’t require cooking, and gives your bread that soft, pillowy texture you’ve been looking for—especially helpful if you’re working with fresh milled flour or denser doughs.
Try it in your next loaf and you’ll taste the difference!
FAQs
Yes! It works great, especially when fresh milled. Expect a slightly more textured roux due to the bran.
Keep it in the fridge up to 2 days, covered well. Let it come to room temp before use.
It may slightly slow it down a bit but adds better structure, so the final rise is more even and reliable.
Mostly yes, but you may need to experiment with ratios for best results.
Yes—subtract the flour and water used in the Yudane from the total recipe if it doesn’t already include the Yudane measurements.
