Recipes
・10% relative to rice flour in "Yudane" starter
・1-2% relative to raisins
Discover how Chef Nishikawa, a leading Japanese artisan on the world stage, incorporates TREHA® into daily bread crafting.
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Ingredients for Rice Flour Yudane*¹ Starter
(for one batch)
1000 g rice flour*²
1100 g hot water
20 g salt
100 g TREHA®
*¹ Yudane Method (Water Roux): This method involves pre-gelatinization of a portion of the flour with boiling water to achieve a supremely soft texture and extended freshness in your bread.
*² Rice Flour H from Kyushu (Protein content:6%) , by Kumamoto Flour Milling Co., Ltd.
Ingredients for Main Dough
g / (Bakers %)
1000 g / (100) bread flour*³
30 g / (3) granulated sugar
15 g / (1.5) salt
5 g / (0.5) semi-dry yeast
30 g / (3) skim milk powder
200 g / (20) old dough
680 g / (68) water
500 g / (50) rice flour Yudane
30 g / (3) unsalted butter
1250 g/ (125) raisins*⁴
*³ "BANTO" bread flour by Asahi Flour Mills Co.,Ltd.
*⁴ Wash raisins with warm water to soften and drain. Then, mix with 1-2% TREHA® and 2% rum (not included in listed amounts)
Starter preparation (Day before):
Prepare rice flour Yudane starter and refrigerate. The starter can be stored in the refrigerator for 3–4 days.
Mixing:
Mix at low speed for 3 minutes, then high speed for 6 minutes, add unsalted butter, mix at low speed for 3 minutes and high speed for 4 minutes. Fold in the raisins by hand until evenly distributed.
Aim for the dough temperature to be around 24°C/75°F at the finish.
Primary fermentation:
At 30℃/86°F, 75% RH for 30 minutes followed by punching down.
Secondary fermentation:
Refrigerate at 5℃/41°F for 12 hours
Dividing /Bench rest / Shaping:
300 g per piece /60 minutes / Oval shape
Proofing:
30℃/86°F, 75% RH for 60 minutes
Baking:
Place a sun-shaped stencil on the dough. Dust the surface generously with flour to create the sun pattern.
Preheat the top heat at 240℃/464°F and bottom heat at 220℃/428°F. Once preheated, turn on the steam function and bake with the top heat off for 11 minutes. Then turn the top heat back on and continue baking for an additional 5 minutes.
Improves overall work efficiency by making the rice flour Yudane starter (pre-gelatinized dough) soft and easy to knead.
Delays the staling process of the rice flour Yudane starter.
Produces a soft and tender crumb texture.
With the growing popularity of rice flour bread, I created this bread using a homemade rice flour Yudane starter. Adding TREHA® to the Yudane helps the dough turn out moist and soft, while also making kneading easier and improving work efficiency.
The neighborhood around my establishment has long been known for its many restaurants, but with an aging customer base, I’ve heard that hard breads are often left uneaten. Though the loaf appears rustic, the Soleil aux Raisins (Raisin Sun Bun) made with TREHA® and rice flour Yudane starter offers a soft, easy-to-eat texture that has become a customer favorite.
(Chef Takaaki Nishikawa [西川功晃], Owner Chef of "Ça Marche", Kobe, Japan)
