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The recipe from chef Novita Listyani involves 200 grams of bread flour (preferably unbleached), 30 grams honey, 50 grams milk (warm), 16 grams unsalted butter, 5 grams of salt (essential, to off set overt sweetness from the honey), a quarter teaspoon of instant year and 15 grams of trehalose. As for the baking bit, the trick is to start baking the bread at 160C and drop it to 140C over a 35 to 40 minute duration in the over, to avoid the dark and hardened crust from forming in the first place. Once it’s out of the oven, you are to rub the tops and side of the loaf with generous amounts of butter to ensure the exterior gets a soft finish and doesn’t harden on cooling. If you like a good kitchen experiment on weekends, make this your immersive Sunday bake experience!