Ingredients:

  • 60ml whole milk, warmed to 105°F
  • 7g active dry yeast
  • 15g honey
  • 500g bread flour
  • 10g fine sea salt
  • 4 large eggs, room temperature
  • 200g unsalted European-style butter, softened
  • 1 large egg
  • 1 tbsp heavy cream

Instructions:

  1. Awaken the yeast. Combine 60ml warm milk (105°F), 15g honey, and 7g active dry yeast in the mixer bowl. Note: The honey provides immediate fuel for the yeast to create a robust foam.
  2. Form the mass. Add 500g bread flour, 10g fine sea salt, and 4 large eggs. Mix on low with the dough hook until a shaggy, cohesive mass forms.
  3. Develop the strength. Increase speed to medium low and knead for 8–10 minutes. Wait until the dough clears the sides and passes the windowpane test.
  4. Emulsify the butter. Add 200g softened butter one tablespoon at a time. Note: Ensure each piece disappears completely before adding the next to maintain dough stability.
  5. Begin the cold ferment. Cover the bowl tightly and refrigerate for 12 to 14 hours. The dough will become firm and incredibly easy to shape.
  6. Shape the loaf. Degas the chilled dough by gently pressing down, shape into a smooth cylinder, and place in a greased 9x5 pan.
  7. Final proofing. Let the loaf sit at room temperature for 2 hours. Watch for it to double in size and look pillowy.
  8. Apply the shine. Whisk 1 egg and 1 tbsp heavy cream, then brush gently over the top.
  9. The master bake. Bake at 175°C for 30 minutes. Look for a deep mahogany crust and an internal temp of 190°F.
  10. Cool with patience. Remove from the pan and let it rest on a wire rack for at least 20 minutes before slicing.