This dough I rested for 45 minutes and the dough rose quite a lot in 45 minutes. Keep it covered with clingfilm or use a lid. In the same bowl, let the dough rest for 15 - 60 minutes.The whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating. Add in butter and continue knead for 10 - 12 minutes or until reach window pane stage. Change to hook attachment and knead for another 3 minutes or until the dough comes together.This step is critical to prevent an uneven mixed dough as the stiff starter is rather hard and a dough hook may not be able to mix it well enough. Using the paddle attachment, mix for 2 minutes or until all incorporated. Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out.Tear the stiff starter and yudane dough into pieces first. Put all ingredients (except butter), including all the stiff starter and yudane dough into a bowl of stand mixer.The starter should look smooth and round dome. It should take around 4 - 6 hours to get triple at room temperature at 28C - 30C. It took about 8 - 9 hours depending on your starter. I prepared a night before and leave it in aircond room (approximately 24 - 25C room temperature) overnight until tripled. Cover and let it ferment until tripled.Mix with paddle attachment until well mixed and all come together. In a bowl of stand mixer, dilute starter with water, stir in sugar and add in bread flour.Take out from the fridge 30 minutes before using to return to room temperature.
Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon until no dry flour.
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