• Mill the flour

Prepare Yudane

• Place a small cup on your scale, adding 25 g of flour to it.
  
• Zero out the scale, and pour 50 g of BOILING water into the bowl.
  
• Quickly mix into a paste, and set aside.
  

Mixing the dough

• Add water, yudane, salt, barley malt syrup to your mixing bowl using wire whisks.
• Turn mixer on low speed, and slowly pour in the flour until incorporated.
• Kick up the speed of your mixer to highest setting for about five minutes. The dough will change in consistency from a wet batter to dough that starts to grab on and stretch in the bowl. The sound will also change. Once this happens, turn it off.
• Switch to the dough hook or roller and scraper for the Ankarsrum mixer. Sprinkle in your yeast, and knead the dough by mixer or by hand for about 2 more minutes. The dough is still wet enough that you can do it on a higher speed but it's not necessary.

Fermentation (and stretch and folds)

• Place your dough into an oiled bowl with room to double in size.
• Develop some extra structure in your bread by following the directions in the video. This is a special type of stretch and fold for high hydration dough.
• Let the 30 dough rest for 30 minutes or until doubled.
• Do another set of stretch and folds.
• Let your dough rise a second time in your covered bowl IN THE FRIDGE.

Shaping

• Preheat your oven to 450 F. If using a dutch oven, put it into the oven (the bottom only).
• Shape your dough, flour it well. Scoring is optional.
• Transfer the bread to the oven, add a tray of boiling water for steam, and spray the loaf before closing the door.
• Bake at 450 F for 25 minutes
• Remove the pan of boiling water or remove the Dutch oven lid, depending on which you are using, and lower the oven temp to 425 F.
• Set timer for 15 minutes or to your preferred time for desired crust.
• Remove from the oven and cool on a wire rack fully before slicing.
• Store in a paper bag, NOT plastic bags or beeswax - they will soften your crust too much. You can also leave this one on the counter, cut side down, if it'll be eaten fast enough.