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

Ingredients

• 543 grams bread flour 
• 1 large eggs for egg wash

Equipment

• bowl
• frying pan
• baking paper
• oven
• whisk
• blender
• hand mixer
• rolling pin
• pastry brush

Directions

1. Prepare the mise en place.
2. Combine the bread flour with the mild, yeast, honey, and salt in the bowl of a standing electric mixer fitted with the hook.
3. 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.
4. Place the butter on a clean, flat work surface and, using a rolling pin, lightly pound on it to soften.
5. 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.
6. Lightly oil a large bowl or container.
7. Scrape the dough into the prepared bowl. Cover the bowl with plastic film and set inside to ferment for 1 hour.
8. Uncover and fold the dough. Again, cover with plastic film and set aside to ferment for 1 hour.
9. Lightly flour a clean, flat work surface.
10. 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.
11. Line a 12 x 18-inch sheet pan with parchment paper.
12. 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.
13. Place the rolls onto the prepared pan, seam side down. Cover with plastic film and proof for 90 minutes.
14. About an hour before you are ready to bake the rolls, preheat the oven to 425 degrees.
15. To make the egg wash combine the egg with 14 grams / 1 tablespoon water in a small bowl, whisking to blend.
16. Uncover the dough and, using a pastry brush, lightly coat the top of each roll with the egg wash.
17. Transfer the rolls to the preheated oven.
18. 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.
19. Remove from the oven and transfer to wire racks to cool.