Milk bread

Yudane

1:1.5

10%

Yudane 10% of the bread:

• Bread flour: 35g
• Water: 52g

20%

Yudane 20% of the bread:

• Bread flour: 75g
• Water: 112g

1. Boil water.
2. Mix with flour away from the heat.
3. Store in fridge overnight.

Milk bread

1. Take out the yudane from the fridge and wait for it to be at room temp.

2. (Optional) If dry active yeast, activate 6g using some of the milk and sugar.

3. Once it's active, mix:

   10%

   • Bread flour: 340g
   • Sugar: 35g (keep some to activate the yeast if needed)
   • Dry yeast: 7g (9g if fresh yeast)
   • Salt: 8g

   20%

   • Bread flour: 300g
   • Sugar: 35g (keep some to activate the yeast if needed)
   • Dry yeast: 7g (9g if fresh yeast)
   • Salt: 8g

4. Add and mix:

   10%

   • Milk: 70g (lukewarm) (keep some to activate the yeast if needed)
   • Eggs (beaten): 40g (less than 1 medium egg)
   • Yudane

   20%

   • Milk: 115g (lukewarm) (keep some to activate the yeast if needed)
   • Eggs (beaten): 40g (less than 1 medium egg)
   • Yudane

5. Add 50g butter (room temp).

6. Knead until gluten is developped.

7. When ready, form a boule and leave to rest for 1h. If you poke the dough, it should keep its shape.

8. Divide in 3 parts.

9. Boule each part and leave to rest for 15 minutes.

10. Laminate and shape like a batard. See video.

11. Oil the sides of the mold (ideally 11x22cm).

12. Put the rolls in the mold and cover.

13. Let rest for 30 minutes.

14. Coat in egg yolk + milk mix.

15. 170° preheated 25-30min.

16. Let cool down for 15 minutes and remove from mold.