Spelt shokupan (Japanese milk bread)

Start with the Yudane:

Yudane:

1. Bring 250 g of water to a boil.
2. Pour over 250 g of flour into the bowl of a mixer or in the bowl where you will knead.
3. Mix until well combined, either in the mixer or with a spatula.
4. Transfer to an airtight container and let it cool with the lid on (to prevent moisture loss due to evaporation).
5. Store at 4°C (up to 2 weeks).

For the bread:

1. Mix all the ingredients, except the salt until you obtain a sticky dough. Knead for 5 minutes in a stand mixer.
2. Knead until you have a sufficient gluten network that can be stretched without tearing. This should take about 10 minutes in a stand mixer.
3. Add the salt.
4. Knead again for about 10 minutes in the stand mixer.
5. Let the dough rise for 60 minutes at 25°C or 24 hours at 4°C.
6. Divide the dough into a cylinder, placing it in a greased loaf pan.
7. Preheat the oven to 355°F (185°C).
8. Allow to proof for about 40 minutes or until the dough reaches the top of the pan (maximum 60 minutes).
9. Bake in the oven for 25-30 minutes.