Yudane

A Japanese method where boiling water is mixed into flour, then the mixture rests, often overnight in the fridge, before being added to the dough. The hot water gelatinizes some of the starch so the dough holds more moisture, giving soft, springy, slow-to-stale bread like Japanese milk bread. It's close to tangzhong, but the flour is scalded with boiling water instead of cooked on the stove.

By Henry Hunter · Updated October 1, 2026

Henry's notes from the bench

• Cover the yudane right away so it doesn't dry out on top, and let it cool fully before it goes in your dough.

Watch it at the bench