Posted by: Jonjon | January 25, 2009

Dough – Udon 9.5/10

Dough – Udon 9.5/10

January 25 2009

1 cup lukewarm water 236.59g 26%
5 t salt 31g 3%
3 1/2 c bread flour 444g 49%
1 1/2 c all-purpose flour 187g 20%


½ cup lukewarm water 118.40–need to be increased by 15%
2.5 t salt 15g
1.75 cup bread flour 222g
0.75c all purpose flour 93g


Dissolve the salt in about 1 T of the water, then add the rest of the water. Set aside.
In a very large bowl that you’ll be able to knead the dough in, combine the two flours with a fork. Make a little well in the center, and add the salted water. Use the fork to pull a little bit of flour into the liquid, and then start to use your hands to work the moistened flour into the rest of the flour. Depending on the moisture content of your flour, you might need to add a bit more water… as the dough comes together, it should form into a lumpy ball. If it stays as too ragged, sprinkle a bit more water on and work it in.
Start seriously kneading the dough as hard as you can for about 10 minutes, on a board dusted with bread flour. If the dough is too sticky, knead in a touch more of the bread flour. To knead, fold over from the top, and use the heal of your palm to press it flat again. Turn the dough 45 degrees and repeat.
Now comes the fun part. Wrap the dough in a heavy duty plastic bag. I like to use left over produce bags.. but they are thin so I double wrapped to be safe. Then, wrap the the plastic bag in a largish kitchen towel. Set it on the ground and stand on it. Move around, do a little dance, hop up and down, take a stroll. Your whole body weight on the dough will work it like your hands never could. This helps make the noodles good and chewy. After a few minutes, take the dough out of the bags… it will be pretty flat, but with a rolling pin, roll out any irregularities. Then give it a fold, put it back in the bag, wrap it in the towel and walk on it some more. Repeat this process about 4 times. Then, leaving the dough in the bag, let it rest for 3 hours in a warm place.
After it’s had a chance to rest, take the dough out and form it into a ball. Place it back in the bag & towel and walk on it one more time… this time making a point to try to spread the dough as much as possible. The thinner you can get it by walking on it, the easier the rest of the process will be.
Take the dough out from the bag again, and roll it out on a floured surface until it is a square about 1/8 inch thick. The dough may be pretty stiff and springy, so this may be a bit challenging. If you can’t seem to get it thin enough with a rolling pin or if you want a more refined udon, cut it into 4 pieces and run it through the thickest setting of a pasta machine, and give them a good dusting of flour.
Next, fold the dough from the top to the center and then from the center to the bottom (like an accordian). Then, with one of the long edges facing you, slice off the dough in 1/8 inch pieces. Dust the sliced pieces with a bit more flour as you go to prevent them from sticking.
Boil the noodles immediately, or cover with a towel while you are waiting for the water to come to a boil. The noodles will need to boil for about 7 minutes, stirred with a chopstick to prevent them form sticking together.
Traditionally, the noodles are served hot, with a dashi-based stock. But, they are also delicious stir fried with a splash of sesame oil, oyster sauce, soy, sesame seeds and some veggies or meat of your choice.

Hmm, there was more of an effort to make this dough. The result was stunning. It took about 8-10minutes to cook, and wow, it was so chewy, better than all the other udons that I have tasted. I used two variations, one is the thickest setting on my pasta machine, and second to thickest setting as well. Which was about …0.3cm and 0.25cm I think.

Anyways I couldn’t tell the difference of both. There was not much flour taste, because of the kneading and the amount of salt being added to the dough.

I learnt that once it has done cooking, you can make it more chewy by cooling it down, either naturally or with cold water. If it cooks too long, then the flour will start to dissolve in the soup and it will become more gooey rather than chewy…however, this would only happen if you cook it in boiling water for like 15minutes.

This was very good…umm the only advice is to add more water at the beginning, otherwise you’ll end up kneading with all your strength for the first 10 minutes on quite a dry dough. It’s best to moisten the dough first than after, because then all the parts of the flour will be able to absorb the water. If you add the water after your dough as formed, it will be quite hard to get the water inside.

I kneaded for 15minutes, stomped it 3 times, let it rest for 3 hours, kneaded again with water because it looked kinda dried up, then stomped it twice, and then cooked it for 8-10minutes.


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