Category Archives: Japanese sandwich loaf with raisin yeast water

Cold oven method for Japanese sandwich bread with raisin yeast water

Have you ever tried the cold oven method to bake sandwich breads? This method allows you to bake your bread in a cold oven and  then raise the temperature. This allows you to proof  and bake your dough. It is fascinating to see how the dough rises in the oven and is quite simple as well. There is a high chance that  your loaf will be taller than the original way that you bake.  Of course, it tastes good too!

If you haven’t tried this method, then I strongly recommend it!

Here is Cold oven method:

photo(7) Start from 0 F


photo(4) When the temperature reached to 284F , it was 9 minutes left. So that it took 11 minutes to heat up to 284F.


And, my Japanese sandwich bread with raisin yeast water:

This is the best sandwich bread that I am willing to share with you.





It is odd to see the loaves on the grass?

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


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Japanese sandwich loaf with raisin yeast water

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.

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


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