What is Utane (湯種) Bread?
Utane is a unique Japanese Baking technique. Utane Bread is especially soft, and can stay fresh longer than other store bought bread. Utane method is to mix dough into warm water (65 to 70 degree) to bring out the gelatinization of starch in flour and then the wheat scent can be completely released. The dough will then be cool in the fridge for several hours. Utane Starter is ready for used. When the dough is heated, the water and flour absorbed the moisture which allows the bread to remain hydrated. This made Utane Bread soft and fluffy, and can stay fresh for many days.
Ingredients:
50 g Bread Flour
250 ml Milk
Preparation:
Mixed together flour and milk until no lump. Cook the mixture on medium heat, stirred consistently until the mixture starts thicken up. Removed from heat immediately.
Transfer to a clean bowl. Covered loosely with plastic wrap to prevent from drying up. Let the mixture cool and chill in fridge for a few hours. The Utane Starter is ready for used.
Note:
When the Utane Starter is ready for used, measure the amount you need and let it rest at room temperature for a while. Stored the rest of the remaining mixture in fridge.
The Utane Starter can be stored in the fridge up to a few days, as long as the mixture doesn’t turn grey.
Comments