Step 1 – Preparation

Feed Your Sourdough Starter

Prepare Yudane

• This recipe can be made with OR without the yudane.
• Yudane is basically a bread improver –it will help your bread be lighter, softer, fluffier and moist for longer
• In a bowl, add 80g of bread flour, then pour 64g of boiling hot water, mix
• Let cool, cover, put in the fridge overnight

Step 2 – Mixing

• In your stand mixer, mix dough ingredients (except the butter) until you get a windowpane (mixer at speed 2 for around 10-16 min)
• Then add in the butter. Mix again until you get a windowpane (mixer at speed 2 for around 10-16 min)

Step 3 – Bulk Proof/1st Rise

• Roughly shape the dough into a taut ball and put it in a greased bowl, cover
• Bulk proof for 4hrs at 74F (gauge time if your room is cooler or warmer)

Step 4 – Cold Proof/2nd Rise

• Cold proof in your fridge overnight (~8hrs)

ATTN – Cold proofing is optional. I like cold proofing because the slow fermentation lets flavors develop.  It’s normal that it doesn’t rise much or at all in the fridge.  The cold halts fermentation.  The rule of thumb here is to bake when it’s 80% in size, however long that takes in the fridge or on the counter.  My starter leavens this dough with the times I listed above.  It may be shorter or longer for you depending on your starter’s strength.  

Step 5 – Shaping

• Take out the dough, weigh and divide equally by 6 and shape tautly into buns
• Cover, rest 20 min
• Roll each bun into a rectangle
• Fold the rectangle into thirds like you’re folding a piece of paper to mail (the envelope fold)
• Cover, rest 20 min
• Roll each long into a long rectangle
• Now roll each rectangle like you would a cinnamon roll
• Lift each roll and place into your buttered Pullman loaf pan
• Then put directly onto a buttered 13 x 4 x 4 Pullman Loaf Pan
• Cover

Step 6 – Final Proof/3rd Rise

• Cover lightly because we don’t want it to dry out
• Final proof this for 4-6hrs at room temp (74F),
• or until *ALMOST* double, around 75-80% rise

Step 7 – Baking

• Egg-wash and bake in a pre-heated 350F oven for 35-40 min