Yudane

Bread flour: 120g

Boiling water: 125g

Combine flour and boiling water until a dough forms.

Cover and cool completely in the refrigerator.

Levain

Bread flour: 50g

Water: 50g

Active starter: 10g

Build and use at peak.

Dough

Bread flour: 350g

Buttermilk: 230g

Honey: 20g

Salt: 10g

Butter: 40g

Egg 1

Levain 100g

Yudane

Method

Add buttermilk, egg, yudane, levain, honey and flour. Mix until combined into a shaggy dough. Cover and rest 45 min-1 hour.

Add salt and knead with mixer on medium-low speed 5 minutes, until dough begins to smooth.

Add butter and continue kneading on medium-low speed 10-12 minutes, or until the dough can be stretched thin.

Let dough rise in a covered bowl until 50-60% risen.

Flour the surface and lay out the dough, then cut and weigh evenly into four pieces.

Stretch the dough rectangular and gently flatten, using flour to prevent sticking when necessary.

Fold each half of the dough inward so they meet in the center and create a vertical seam.

Flatten the seam…