Sourdough bread with cranberry

We prepare the preliminary levain and yudane 4-5 hours before we start making bread. For levain : 38g sourdough starter (if you don’t have sourdough, you can use a teaspoon of regular yeast) 114g flour 114g water Mix your levain ingredients and transfer it to a jar or container with a lid to double in volume. Preparation of Yudane dough: 70g flour 70g milk Bring the milk to a boil, turn off the heat, add the flour and mix well. Mix the yudane thoroughly with your fingers until it becomes a solid dough, stretch it and let it cool. It will be used after 4 hours. Main dough material 280g bread flour 50g brown sugar 1 tsp salt 35g butter at room temperature 50g egg 70g – 80g orange juice zest of 1 orange 85g blueberries yudane and whole yeast For top 1 egg yolk 1 tbsp milk Method: Make a nice dough by mixing yudane, levain and main dough ingredients (do not add blueberries). When the dough is fermented, divide it into three equal parts on the counter, shape it and put it in the mold. We add the blueberries to the dough at this stage. The choice is yours, whether you leave it at room temperature or in the fridge until the dough rises to the surface of the mold and bake it the next day. Mix egg yolk with water or milk and apply. Meanwhile, preheat the oven. Bake on the bottom shelf at 180 degrees for 35-40 minutes, using a controlled setting. Protect the top with slightly moistened baking paper to avoid burning it. (I used a 20×12×8 bread mold.)