The Fundamental Techniques of Classic Bread Baking's Pain au Lait

Name: The Fundamental Techniques of Classic Bread Baking's Pain au Lait
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 14
Cuisine: Global
Ingredients: 543 grams 1 pound 3 ounces bread flour; 1 large egg for egg wash

If 21 cents per serving falls in your budget, The Fundamental Techniques of Classic Bread Baking's Pain au Lait might be a super vegetarian recipe to try. One serving contains 201 calories, 6g of protein, and 6g of fat. This recipe serves 14. Head to the store and pick up 2 ounce yeast, 1/2 ounces butter, 2 ounce honey, and a few other things to make it today. From preparation to the plate, this recipe takes around 5 hours.

Instructions

Prepare the mise en place.

Combine the bread flour with the mild, yeast, honey, and salt in the bowl of a standing electric mixer fitted with the hook.

Ingredients you will need

Bread Flour

Honey

Yeast

Salt

Equipment you will use

Hand Mixer

Bowl

Mix on low speed for 4 minutes, or until blended. Increase the mixer speed to medium and mix for about 8 minutes, or until the dough begins to pull away from the sides of the bowl, feels elastic, and gives some resistance when tugged, Check the gluten development by pulling a window.

Ingredients you will need

Dough

Equipment you will use

Blender

Bowl

Place the butter on a clean, flat work surface and, using a rolling pin, lightly pound on it to soften.

Ingredients you will need

Butter

Equipment you will use

Rolling Pin

With the mixer on low, add the butter, a little at a time, and mix for about 5 minutes, or until the dough has come together and pulls away from the bowl.

Ingredients you will need

Butter

Dough

Equipment you will use

Blender

Bowl

Lightly oil a large bowl or container.

Ingredients you will need

Cooking Oil

Equipment you will use

Bowl

Scrape the dough into the prepared bowl. Cover the bowl with plastic film and set inside to ferment for 1 hour.

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Dough

Equipment you will use

Bowl

Uncover and fold the dough. Again, cover with plastic film and set aside to ferment for 1 hour.

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Dough

Lightly flour a clean, flat work surface.

Ingredients you will need

All Purpose Flour

Uncover the dough and divide it into 14 75-gram / 2 3/4 ounce rounds on the floured surface. Cover with plastic film and bench rest for 15 minutes.

Ingredients you will need

Dough

Line a 12 x 18-inch sheet pan with parchment paper.

Equipment you will use

Baking Paper

Frying Pan

Uncover the dough and, if necessary, lightly flour the work surface. Gently press on the dough to degas and carefully shape each round into a round, a batard, or any decorative shape you desire.

Ingredients you will need

Dough

All Purpose Flour

Place the rolls onto the prepared pan, seam side down. Cover with plastic film and proof for 90 minutes.

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Roll

Equipment you will use

Frying Pan

About an hour before you are ready to bake the rolls, preheat the oven to 425 degrees.

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Roll

Equipment you will use

Oven

To make the egg wash combine the egg with 14 grams / 1 tablespoon water in a small bowl, whisking to blend.

Ingredients you will need

Water

Egg

Equipment you will use

Whisk

Bowl

Uncover the dough and, using a pastry brush, lightly coat the top of each roll with the egg wash.

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Dough

Roll

Egg

Equipment you will use

Pastry Brush

Transfer the rolls to the preheated oven.

Ingredients you will need

Roll

Equipment you will use

Oven

Bake for 20 minutes, or until the crust is golden brown, the sides are firm to the touch, and the rolls make a hollow sound when tapped on the bottom.

Ingredients you will need

Crust