In a bowl, mix the 50 g of bread flour with 40 ml of boiling water until it forms a dough. Cover with cling wrap and refrigerate overnight.

The next day, pour 150 ml of room temperature milk into a stand mixer bowl.

Add 15 g of sugar, 10 g of unsalted butter, and 3 g of yeast.

Tear the chilled Yudane into small pieces and add it to the bowl.

Add the remaining 200 g of bread flour and 5 g of salt.

Attach the kneading hook to your mixer, starting at low speed before increasing to a speed of 5 or 6.

Knead the dough for approximately 20 minutes until elastic.

Roll the dough into a ball and place it in a greased bowl, covering with cling wrap.

Let the dough rise for about 45 minutes to 1 hour, or until doubled in size.

Dust your finger with flour and poke the dough. If it doesn't bounce back, it's ready.

Punch down the dough and divide it into two equal parts.

Roll each piece into a rectangle of approximately 5.9 by 7.8 inches.

Fold the dough tightly towards the center and rotate it to form a log.

Place into a lightly sprayed loaf tin facing the center and cover with a damp cloth.

Let the dough rise until it reaches the size of the tin, about 30 minutes.

Preheat the oven to 365°F (185°C).

Bake the dough for approximately 25 to 30 minutes, or until golden brown.

Remove from the tin and let cool on a rack.