Yudane

• Bread flour: 120g
• Boiling water: 125g

1. Combine flour and boiling water until a dough forms.
2. Cover and cool completely in the refrigerator.

Levain

• Bread flour: 50g
• Water: 50g
• Active starter: 10g

1. Build and use at peak.

Dough

• Bread flour: 350g
• Buttermilk: 230g
• Honey: 20g
• Salt: 10g
• Butter: 40g
• Egg 1
• Levain 100g
• Yudane

Method

1. Add buttermilk, egg, yudane, levain, honey and flour. Mix until combined into a shaggy dough. Cover and rest 45 min-1 hour.
2. Add salt and knead with mixer on medium-low speed 5 minutes, until dough begins to smooth.
3. Add butter and continue kneading on medium-low speed 10-12 minutes, or until the dough can be stretched thin.
4. Let dough rise in a covered bowl until 50-60% risen.
5. Flour the surface and lay out the dough, then cut and weigh evenly into four pieces.
6. Stretch the dough rectangular and gently flatten, using flour to prevent sticking when necessary.
7. Fold each half of the dough inward so they meet in the center and create a vertical seam.
8. Flatten the seam with a rolling pin, then roll into a spiral and pinch close.
9. Place into one side of a buttered 13 x 4 pullman loaf pan with the spiral facing the sides. Repeat the process with the remaining dough.
10. Let rise covered on the counter until it has risen to the top of the pan.
11. Preheat the oven to 375°F. Brush the top with egg wash, then bake for 45 minutes.
12. Remove from the pan immediately onto a wire rack, then place back into the oven for 1-2 minutes.
13. Remove the bread and wire rack from oven, and brush the bread with melted butter on all sides.
14. Rest for 2 hours on the wire rack before slicing.