Yudane – Gelatinized Flour Method for Sourdough

How to make and use a yudane (gelatinized flour) to improve crumb openness, shelf life and dough handling. Step-by-step instructions and science-backed tips.

Why This Technique?

Yudane uses hot water to gelatinize starches, producing a moister crumb, improved keeping, and easier handling of high-hydration doughs.

Making a yudane (hot-water roux) partially gelatinizes the flour's starch. Gelatinized starch binds more water, reduces starch retrogradation, and changes dough rheology so that high-hydration doughs feel less sticky and develop better oven spring and shelf life when incorporated properly [1][2].

✓ Improved moisture retention and longer shelf life ✓ Easier mixing of high-hydration doughs ✓ Open, tender crumb with fewer large irregular holes ✓ Stronger dough structure without extra kneading

When to Use

✓ Suitable for:

  • • Wheat sourdoughs where a moist, tender crumb is desired
  • • High-hydration loaves (>75% total hydration) to improve handling
  • • Breads intended for longer keeping or sandwich use

✗ Not suitable for:

  • • Pure rye breads → Rye behaves differently; rye demands different gelatinization strategies
  • • Very low hydration doughs (<60%) → Little benefit — the technique is designed to manage water

Step by Step

Preparation:

Measure flour and water precisely on a [kitchen scale](https://amzn.to/4pUMVHi). Boil water, then let it rest 10–20 seconds to avoid burning the flour.

1

Place the measured flour into a heatproof bowl. Pour boiling water over the flour while stirring with a dough whisk or jar spatula.

👀 Mixture becomes thick and paste-like
2

Stir until no dry flour remains and a smooth, sticky paste forms. The paste will be glossy and cohesive.

👀 Smooth, glossy paste
3

Cover and let the yudane cool and mature. Room temperature for 30–60 minutes is common; refrigerate for several hours or overnight for increased hydration binding and flavor stability.

👀 Paste cools and firms slightly
4

Incorporate the cooled yudane into the dough during initial mixing. Add it to the autolyse or mix with water and flour so it hydrates evenly.

👀 Yudane distributes and dough becomes cohesive
5

Proceed with bulk fermentation and your chosen folding technique (e.g., Dehnen Und Falten or Coil Fold).

👀 Dough shows improved extensibility and moisture
6

Bake as usual — a Dutch oven or similar cloche gives best oven spring for enriched, hydrated doughs.

👀 Open, tender crumb with good crust

🎬 Video Tutorial

Yudane Technique Explained 📺 Technique Demo ⏱️ 6:12

Concise demonstration of making and using yudane in bread dough.

Alternative Techniques

Tangzhong (water roux)

Similar goals — usually used in enriched breads; slightly different ratios

Autolyse

Improves hydration and gluten without heat; use when you prefer not to gelatinize

No-yudane high hydration handling (folding techniques)

If you prefer raw flour hydration and handling via folds; see [Dehnen Und Falten](/en/sourdough-knowhow/techniques/dehnen-und-falten) and [Coil Fold](/en/sourdough-knowhow/techniques/coil-fold)

Sources

  1. [1]
    The Perfect Loaf – The Perfect Loaf – Link
  2. [2]
    Plötzblog – Plötzblog – Link