• 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.
• Grab dough on the the 12 o'clock side of the bowl, stretching it up, and pulling it to the other side.
• Turn the bowl by 1/4 turn, and repeat 7 more times.
• Let the 30 dough rest for 30 minutes or until doubled.

Shaping

• Preheat your oven to 450 F. If using a dutch oven, put it into the oven (the bottom only).
• If doing an open bake, shape on a floured surface how Monique does it at Lovely Bell Bakes, or transfer to a banneton basket for a fridge proofing. If baking in a dutch oven, let your dough rise in the same bowl, doing one more set of stretch and folds. I recommend letting the dough do this second rise in the FRIDGE for best results, covered.
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• Open bake: Once oven has preheated, your dough should be risen and bubbly. Use a peel or parchment to carefully get it onto the baking stone and dust with flour. Score it if you like, and bake with boiling water in a pan below it, spraying the loaf generously with water before closing the oven. Work quickly.

  Dutch oven: carefully transfer your dough from the proofing bowl to a floured dutch oven. Top the loaf with flour and put the lid on the Dutch oven. Scoring the loaf is optional, but I had best results without scoring.
• Bake at 450 F for 30 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.
• Bake at 425 for another 15-20 minutes until the crust is to your liking.
• Remove from the oven and Dutch oven, cooling 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.