Mill the flour on the finest setting for your mill.

Make the Yudane: mix 17 g of flour (2 tbsp) and mix it with the 33 g of boiling water in a small dish.

Add water, Yudane, and sugar to a mixing bowl and begin mixing on low speed.

Slowly add the remainder of flour to the mixing bowl as it spins, being careful to keep hands and utensils out of the mixing bowl, and let mix for about 5-7 minutes.

Sprinkle the yeast, salt, and vitamin c into the dough, and let it mix for another few minutes until a windowpane consistency has been reached. This is done by turning off the mixer, and gently and slowly stretching the dough to see if light can be seen through it before breaking. If so, you've reached windowpane, and can move on. If your dough looks tough or dry, you can slowly drizzle water in during the mixing until it is a consistency you like.

First Rise (optional): Let the dough rise, covered, until doubled.

Punch down the dough doesn't mean literally punch it, but you can if you like. Gently pull up on one side of the dough, and gently press it into the center of the dough ball. Turn the bowl by a quarter, and repeat until you've done this 4 times. This helps ensure a consistent dough temperature.

Preheat your oven to 420 F.

Shape the dough into a loaf. This does not mean just plopping the dough ball into a pan and letting it rise. We need to develop a smooth, taut skin on the dough so it rises in a controlled way. Check out some videos on the different ways to shape a loaf. There are many! This size loaf will fit nicely in a 9 x 5 inch pan.

Second Rise (AKA Proofing): Place the dough into a greased or parchment paper lined bread pan, and let it rise until your finger pressed gently into the top does not spring back quickly. It should not deflate (if so, you let it rise too long).

Place your bread pan gently into the middle of the oven, and close the oven door. Adjust the temperature to 375 F, and set a timer for 35 minutes.

Check the temperature of the absolute middle of the dough by sticking it from the side with an instant read thermometer.

Remove the bread from the oven when the dough has reached 190 F. For a loaf this size, it can typically take anywhere from 40-55 minutes.

GENTLY remove the bread from the pan, and let it cool fully on a rack with air flow all around the loaf. This generally takes 3 hours. If you slice your hot bread early, it may get dense as the crumb is still solidifying while it cools. I don't blame you if you do, but wait for a truly good loaf.

Slice your bread with a serrated bread knife, and store on the counter for a few days, in the fridge if you have a very hot and humid environment, or slice and freeze the loaf for bread on the fly.