YUDANE DOUGH

1. Combine Prima Superior Bread Flour and sugar.
2. Add 400g of boiling water and using a paddle attachment, mix on low speed
   for 3 minutes.
3. Change to medium speed and mix for 3 minutes.
4. Cool to room temperature, cover and chill overnight.

MAIN DOUGH

1. 1. Mix together all the ingredients except butter, using low speed for 5 minutes.
   2. Change to medium speed and mix until 90% gluten development.
   3. Add in butter and mix until gluten develops fully. The final dough temperature
      should measure at 26 – 28°C.
   4. Bulk ferment at ambient (32°C) for 50 minutes.
   5. Portion into 250g dough pieces, pre-shape into boule and rest for 20 minutes.
   6. Using a rolling pin, roll the dough into a flat square shape and shape dough
      into an oblong.
   7. Rest the dough for 15 minutes. Turn the dough 90° and roll out the dough
      again into a long rectangular shape.
   8. Fold back the dough into a roll.
   9. After final-shaping, place 2 dough together (total 500g) into a loaf tin
      (450g size) and proof at ambient (32°C) for 60 – 70 minutes. Cover
      dough with plastic sheet to prevent it from drying out.
   10. . Brush egg wash before baking.
   11. Preheat oven. Baking options according to oven type:

A. Bake at 160°C (top heat) and 220°C (bottom heat) in oven for 24 – 26
minutes.

OR
B. Bake at 190°C in oven with fan for 26 – 30 minutes.