pain au lait

Bread flour: 480 grams / Sugar: 18 grams / Instant Yeast: 5grams / Whole milk: 320 grams / Salt: 10 grams / Light soft butter: 180 grams /. Combine flour, sugar, yeast, and add milk into kitchen aid with dough hook. Add salt and mix until together. Dough should be tacky. Add softened butter cubes in small pieces on medium speed. Mix 4-5 minutes. Bulk ferment the dough at room temperature 30-45 minutes in an olive oil coated bowl covered with plastic wrap. Place onto a floured surface and roll out 12 x 20 sheet. 1-2cm thick and fold three times on top of one another. Wrap in plastic and refrigerate 45 minutes. Bring onto floured surface and roll as same as above. Do the above three times. Cut into squares and let rise just a bit. (Be sure to use a sharp wet knife each time cut. Sprinkle with Maldon and bake 325 degree's. This is our opening bread for now until pastry chef comes on board. Its almost a brioche texture without the egg component or flavor. Easy to execute, each sous chef has done the recipe with everyone else every day this week and will continue until we have our pastry program up and running...