Sourdough Shokupan # Yudane * Bread flour: 120g * Boiling water: 125g 1. Combine flour and boiling water until a dough forms. 2. Cover and cool completely in the refrigerator. # Levain * Bread flour: 50g * Water: 50g * Active starter: 10g 1. Build and use at peak. # Dough * Bread flour: 350g * Buttermilk: 230g * Honey: 20g * Salt: 10g * Butter: 40g * Egg 1 * Levain 100g * Yudane # Method 1. Add buttermilk, egg, yudane, levain, honey and flour. Mix until combined into a shaggy dough. Cover and rest 45 min-1 hour. 2. Add salt and knead with mixer on medium-low speed 5 minutes, until dough begins to smooth. 3. Add butter and continue kneading on medium-low speed 10-12 minutes, or until the dough can be stretched thin. 4. Let dough rise in a covered bowl until 50-60% risen. 5. Flour the surface and lay out the dough, then cut and weigh evenly into four pieces. 6. Stretch the dough rectangular and gently flatten, using flour to prevent sticking when necessary. 7.…