Hi:
I have made my first yudane for an enriched dough: I removed and used approximately 20% of the added flour matching the milk which happened to be the entire recipe's milk. Milk brought to boil, poured over flour, and mixed to make a gummy-like mini dough to make sure all was hydrated. I let this cool for a couple hours, broke it up and squished with my hand for a few minutes into the wets, then added dries and mixed for good gluten development. Then slowly incorporated butter over ~30 minutes. The yudane broke up but there are little chunks still in the mass dough.
Is this normal? Will it bake out? Dough is now in first ferment stage. Example in picture, this was about half-way through incorporating the butter.
I just use more and it can be water instead of milk . There’s no set in stone rule on hydration. It’s a scald . Try 2:1 even 3:1 liquid to dry ingredient. So much easier and exact same final result without lumps. Make sure and subtract the extra liquid from the original formula. 🙏
Thanks for letting me know how to fix a future batch.
Is this something that will bake out? If not, is there a way to fix this current batch?
I had to do that once and vowed never again. You won’t have to worry in future. Sorry it happened but the baked loaf isn’t ruined the lumps won’t affect the flavor. 🙏 Caroline
This reply might come too late, chleba, but the larger chunks might not bake out. I would manually squash and integrate them into the dough, even if this comes at the end of BF. Of course once your loaf/buns are shaped, we can only hope for the best. I hope it turned out well for you.
-Lin
Good news.. after an unusually slow first ferment (10 hours), plus overnight in the fridge, there were no discernible lumps while shaping out the individual buns this morning. Phew!! These are a gift.
On the original topic, I wonder if others experience this same situation with a 1:1 yudane/scald - I searched globally on google, and didn't come across it so must not. If that's the case, I really wonder what I did wrong! This happened to me once before when I tried making a bigga for cannoto pizza, and the dough had little flour globules after a 32 hour ferment, and my guess then was that I didn't hydrate all the dough properly when forming the biga. In this current yudane situation, I kneaded the scald a bit and everything was hydrated from what I could tell. Hmm.
I've been making all our bread since the 1970's. I've never had a problem mixing or kneading until I tried to use a stiff biga and the tangzhong and yudane hydrations. They were all way more work than I was interested in as far as incorporating them into the dough . I have never had a problem after the initial effort because I immediately increased the Tangzhong and Yudane hydrations and never used a biga again no matter the consistency. I have settled on my one bowl mix everything together and fold in bowl and that's it.
Of course you will determine your own method as you explore baking !! Simpler is better is my motto. Yours will be what you create. Good Luck and may your hydration always be high enough :) c
Chleba: I have not experienced your problem using a 1:1 ratio; however, I used water, not milk. I also used a mixer. One of my favourtie milk bread recipes had .8 water to 1 flour. It was tough to mix, but didn't cause lumps.
I suspect the milk is more likely to lump than water. I have that problem when making this icing. It's a very thick milk/flour paste and it always lumps to some extent (partly because of heating it in a microwave).
My preferred yudane ratio nowadays, is 1.5 - 2 water to 1 flour. If your recipe calls for both milk and water, use the water in the yudane and the milk in the dough. If it calls for all milk, you could consider using water in the ydane and milk powder in the dough.
Glad the buns turned out well.