Yudane (Prepare the Night Before)

Mix flour and boiling water until fully hydrated and sticky. Let cool, then cover and refrigerate overnight (8–16 hours). Bring the paste to room temperature before mixing the dough.

Levain (Mix Night Before, ~8-12 hrs before dough)

In a small bowl, mix levain ingredients. Ferment overnight at 70-75°F until expanded and bubbly.

Mix & Autolyse

In a large bowl, add the yudane flour paste and levain. Pour in 120 grams of milk and whisk to combine. Add the flour, flaxseed meal, and sugar.  Mix thoroughly until no dry flour remains, adding additional milk or water as needed. Cover and let rest 30-45 minutes.

2. Add Salt & Butter

Sprinkle the salt over the top of the dough. Using wet fingers, squish and knead the dough until the salt is fully incorporated into the dough. Add sprinkles of water as needed. Let rest 15-20 minutes.

When the dough is moderately developed, begin adding the butter in small chunks. Fold and knead until the dough is smooth, supple, and elastic.  Dough will be soft and slightly tacky, but not sticky.

3. Bulk Fermentation (3.5-4.5 hours at 75-78°F)

• Stretch and fold every 30-45 minutes (2-3 rounds total)
• Bulk until dough is soft, puffy, and ~60-75% risen

Optional: Cold retard the dough overnight after bulk for added flavor

4. Divide & Shape

Divide into 2 equal pieces (~450g each). Lightly degas, then shape each piece into a 15-inch log.  Place the shaped loaves seam side up in lined and lightly floured baguette bannetons.

5. Final Proof

• Room Temp: 2-3 hours at 75-78°F
• Or Cold Proof: 8-12 hours in fridge
  Proof until the dough springs back slowly when pressed and feels aerated.

6. Bake

• Preheat oven to 375°F (190°C) with a rack in the middle of the oven and a steam pan underneath.
• Gently turn out loaves seam side down onto a baking sheet lined with parchment.
• Brush with milk or egg wash for color and shine; alternately, brush with butter after baking.
• Place the loaves (on the baking sheet) in the oven, pour 1/2 cup boiling water in the steam pan, and immediately close the door.
• Bake 22-26 minutes until golden and internal temp is ~190°F.  Rotate the loaves partway through baking for even baking.