Not every bake goes to plan, but every experiment teaches us something new.
Today we're taking a deep dive into combining a Stiff Sourdough Starter with the Yudane Method. The mission? To achieve the ultimate Shokupan texture—fluffy, cloud-like, and substantial. The dream was a vibrant, fragrant Pandan loaf stuffed with molten Gula Melaka (Coconut Sugar) lava.
We baked this beauty in a Kneva Dutch Oven with the lid closed for the entire duration. The strategy was simple: use the trapped steam to boost the oven spring while attempting to protect the delicate pandan aroma and keep the crust whisper-soft.
The result? The flavor was incredible, and the texture was everything we hoped for. But the color... well, that's where science humbled us.
The "Why": The Science of Green
Why Yudane?
By scalding the flour with boiling water the night before, we gelatinize the starch. This allows the dough to hold more moisture without becoming sticky, resulting in a loaf that stays soft for days.
Why the Disappearing Green?
We used fresh pandan juice, which is rich in chlorophyll. Natural chlorophyll is notoriously heat-sensitive. Despite our closed-lid protection, the 170°C heat broke down the pigment, fading our vibrant green dough into a golden brown. The flavor remained, but the visual pop was lost to thermodynamics.
Next Time: We'll be trying the Pandan Sedimentary Method—letting the juice settle for 24 hours to use the concentrated sediment—and potentially a lower temperature bake.
The Recipe (Experiment #1)
Yields: 1 Loaf
Equipment: Kneva Dutch Oven, Blender
Ingredients
The Pre-Ferments
- 100g Yudane (Prepared the night before with boiling water and flour)
- 100g Stiff Sourdough Starter (Active and bubbly)
The Main Dough
- 400g Bread Flour
- 260g Liquid (Blend of Fresh Milk + Coconut Water)
- 1 Bush Medium-sized Old Pandan Leaves (Blended fresh)
- 40g Unsalted Butter (Room temperature)
- 20g Sugar
- 8g Sea Salt
The Filling & Glaze
- Gula Melaka (Coconut Sugar) chunks
- Glaze: Melted coconut sugar brushed with a pandan leaf
Instructions
- Prepare the Aromatics: Blend fresh pandan leaves with the milk and coconut water. Strain well to get a smooth green liquid.
- Mix the Dough: In a stand mixer, combine the Bread Flour, Liquid, Yudane, and Stiff Starter. Mix until a shaggy dough forms.
- Strengthen: Add the Sugar and Salt. Knead until the dough starts to smooth out.
- Enrich: Add the Butter gradually. Knead until the dough passes the Windowpane Test.
- Bulk Fermentation: Let the dough rise in a warm spot until it has increased by about 50%. Perform coil folds if the dough feels slack.
- Shape & Fill: Flatten the dough, distribute Gula Melaka chunks evenly, and roll it up tight (Shokupan style).
- Final Proof: Place into your prepared tin or proofing basket. Let it rise until puffy and delicate to the touch.
- Bake: Preheat your Kneva Dutch Oven to 170°C. Bake with the **Lid Closed** for the entire duration to keep the crust soft.
- Finish: Brush with melted Gula Melaka using a pandan leaf brush for that extra shine.
Conclusion
While visual perfection is nice, flavor is king. This loaf, despite its golden hue, was a triumph of texture and taste. The Gula Melaka melted into a perfect dark lava, and the crumb was impossibly soft.
Grab your Kneva Dutch Oven and try this experiment yourself. Maybe your chlorophyll will survive!