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Preparing time: 20 min Rising: approx. 5 hours
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Bake time: 35-40 min
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Ingredients
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Method
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15 g fresh yeast or 4.5 g instant yeast (1 1/2 teaspoon)
3 tbls lukewarm water
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Dissolve the yeast in the water and set aside for a few minutes. It allows the yeast to liquefy completely.
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2 tsp salt
284 ml tepid semi-skimmed milk
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Dissolve the salt in the milk.
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454 g strong bread flour
56 g chilled butter
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Pour the flour, liquefied yeast and milk in the bowl of the stand mixer. Mix until soft dough forms. Add the butter bit by bit still mixing. The dough will be quite sticky until it begins to absorb the butter but will become smooth and elastic.
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Place the dough in the buttered bowl and cover with plastic wrap. Set aside for 3 hours at 21°C, it should rise 3,5 times of its volume.
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Remove the dough from the bowl using a spatula or fingers and turn out on lightly floured worktop. Pat and push the dough out into a rectangular shape. |
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Fold the right side overt towards the centre of the rectangle and then fold the left side to cover it. Make a business letter from the dough. Pat the dough into the rectangle and repeat folding. |
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Place it in the bowl and let rise a second time for 1 hour until doubles. |
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Oil the inside of a bread tin. Loosen the dough from the bowl and turn out on to a lightly floured worktop. Flatten the dough into a rectangle; fold it in half lengthwise, seal edges with your fingers. Roll the dough toward you to have the seal on top. |
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Flatten the dough into a rectangle again. With the side of one hand press the dough and make a trench. Fold in two lengthwise and seal the edges together. Roll the dough in order to have the seal underneath. |
 
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Place the dough in the prepared tin. Press it into the corners. Let it rise to fill the tin by ¾ for about 40 minutes-1 hour. |
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Preheat the oven to 220 °C, gas Mark 7. Place the tin on a rack of the preheated oven and bake undisturbed for 35-40 minutes. The bread is ready when shrinks slightly from sides of the tin and you can easily remove it. When thumped, it should make the hollow sound. Cool on a wire rack 2 hours.
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The recipe from "Mastering the Art of French Cooking" Volume Two Julia Child, Simon Beck
