YUDANE DOUGH
- Combine Prima Superior Bread Flour and sugar.
- Add 400g of boiling water and using a paddle attachment, mix on low speed
for 3 minutes.
- Change to medium speed and mix for 3 minutes.
- Cool to room temperature, cover and chill overnight.
MAIN DOUGH
-
- Mix together all the ingredients except butter, using low speed for 5 minutes.
- Change to medium speed and mix until 90% gluten development.
- Add in butter and mix until gluten develops fully. The final dough temperature
should measure at 26 – 28°C.
- Bulk ferment at ambient (32°C) for 50 minutes.
- Portion into 250g dough pieces, pre-shape into boule and rest for 20 minutes.
- Using a rolling pin, roll the dough into a flat square shape and shape dough
into an oblong.
- Rest the dough for 15 minutes. Turn the dough 90° and roll out the dough
again into a long rectangular shape.
- Fold back the dough into a roll.
- 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.
- . Brush egg wash before baking.
- 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.