Japanese sandwich loaf with raisin yeast water

09 Feb

I probably made this loaf more than 70 within a year, and now I make it once a week at least.  I am always happy to have this loaf, which is just like the one used instant yeast, but doesn’t have yeasty brewer smell, which I really don’t like.

Japanese sandwich loaf with raisin yeast water

Mountain sandwich loaf

  Standard sandwich loaf

You can click on the PDF↓ to see in a larger size.


1. Make the levain:  Mix them thoroughly and leave it at the room temperature at 24℃/75F for 12 hours. It will rise tripled in volume by the next morning.

2. Mix the final ingredients except the saltAutolyze( leave it at the room temperature) for 30 minutes.

I highly recommend to use the way to have good crumb.

3. Add the salt and  knead  until the gluten developed ( Pass a window pane test )for about 20 minutes by hand, Or try my kneading method that I linked above.

Example: take a look at these crumb.

4. Bulk fermentation :* 3-11 hours at 24-26℃ /75F-78F  around. ( 2.5-3 times in volume) colder temperature in the summer,warmer temperature in the winter.

* Note: This is not about the time, it is all about how much your dough rise before you preshape the dough.  If your dough is very slow to rise, just wait until it is ready.  Long bulk fermentation makes flavorful bread.

5.Preshape & shape:  For a standard sandwich loaf .  For a mountain sandwich loaf.

* I like the Standard sandwich loaf shape  better than the mountain sandwich loaf ‘s  for levain bread because  the mountain sandwich loaf  is given a lot of pressure to the dough during the shaping and the dough gets tougher, therefore, the texture is like eating cotton candy ( shredding ) because natural yeast doesn’t have strong yeast as much as commercial yeast .


6. Proof   About 2 hours at 28℃ /82F until the dough rises little over the top of the tin.  If you don’t want any sour flavors to your loaf, Don’t proof your dough over 2 hours!  I bake it in 2 hours for non sour sandwich loaf.

If your dough is slow to rise, it may be good to retard it as long as you like sour bread. But, please read ” Warning about retarding a sandwich loaf” at the end of the post.

7. BakeNo need to preheat :

1) Spray water 2-4 times around the wall of the oven and place the loaf pan into the oven.

2) Set up 284 F and bake  for 20 minutes.

3) Set up 410F and bake for 15 minutes.

4.Rotate the loaf  180 degree and bake 10 more minutes until golden brown.

More detail about “ Cold oven ” method.

Standard loaf /Cold oven method

For preheated oven method:  Preheat 410F  and bake for 20 minutes at 410F.  Rotate 180 degree the loaf pan, bake more 15 minutes.   Place the loaf on a oven rack until completely cool.

This crumb and crust are really soft.  I don’t taste raisins at all, that I really like just like a regular sandwich bread.

Creative Commons License
Koubo by Akiko is licensed under a Creative Commons Attribution 3.0 Unported License.


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13 responses to “Japanese sandwich loaf with raisin yeast water

  1. Cialis

    February 11, 2012 at 3:12 am

    letter of thanks for your resource! I really enjoyed being here.


    • Akiko

      February 11, 2012 at 5:59 am

      Hi Cialis,
      Thank you for stopping by and your kind words!! I am so happy to read your comment!


  2. Issac Maez

    March 25, 2012 at 6:12 pm

    I simply want to tell you that I am beginner to blogging and site-building and truly liked your blog site. Very likely I’m going to bookmark your blog post . You definitely have good article content. Appreciate it for revealing your blog.


  3. Shermaine

    December 20, 2012 at 3:35 am

    Hi again! I used your raisin yeast water to make this Japanese sandwich loaf recently, and it came out perfectly! So delicious! I can’t wait to try more of your bread recipes!




    • Akiko

      December 20, 2012 at 12:30 pm

      Hi Shermaine,

      I am so happy to hear the good news from you! You totally made my day!!
      I hope you will have a good result on your next big challenge!! Good luck to you!
      Best wishes,


  4. Rina

    December 3, 2014 at 2:39 pm

    Hi Akiko,
    I’d just like to let you know I baked this bread yesterday, following your recipe exactly. It turned out great – I wish I could show you the photos. Thank you so much for sharing the recipe.
    Kind regards,
    From Bangkok, Thailand

    Liked by 1 person

  5. Ying Tze

    January 23, 2016 at 11:33 am


    If i dont want to use any heavy cream, what can i replace it with?



    • Akiko

      January 23, 2016 at 9:17 pm

      Hi Ying. thank you for your visiting my site. Hmm.. how about whole milk?
      Happy Baking!


  6. JessicaEasti

    April 10, 2016 at 4:52 am

    I see your site is outranked by many competitors in google.
    You should spy their backlinks and use them for your blog and you will hit top3 very fast.

    There is useful tool for this, just search google for ; rilkim’s tips


    • Akiko

      April 21, 2016 at 11:34 pm

      Thanks for your help. But I don’t care of the kind of stuff..



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