Servings: 12
Prep Time: 10 minutes
Total Time: 4 hours and 30 minutes
Ingredients:
For the sponge:
– 1 cup all-purpose flour (128g)
– 1 packet (0.25oz) or 2 1/4 tsp active dry yeast (7g)
– 1/2 cup lukewarm milk (120g)
For the dough:
– 6 large eggs, room temperature (320g)
– 3 cups all-purpose flour (384g)
– 1/2 cup granulated sugar (105g)
– 2 tsp kosher salt (12g)
– 1 cup butter, softened (2 sticks, 227g) plus more for pans
For the egg wash:
– 1 large egg
– 1 tbsp water
– Kosher or sea salt for sprinkling
Directions:
1. Make the sponge: In the bowl of a stand mixer with the hook attachment, combine 1 cup flour, yeast, and milk. Mix well with a spatula, cover with plastic wrap, and let sit for 45 minutes.
2. Once the sponge has air pockets, add in eggs, remaining 3 cups flour, sugar, and salt. Mix on medium speed until well combined, then increase to medium-high speed until the dough becomes shiny and elastic, scraping down the bowl every 4-5 minutes (10-13 minutes).
3. Gradually add in butter, 1 tablespoon at a time, letting each fully incorporate before adding the next (13-15 minutes). Mix on medium-high speed for an additional 5-7 minutes until the dough passes the windowpane test. Cover and let rest for about 1 hour or until doubled in size.
4. To bake the next day: Punch down the dough, cover, and refrigerate overnight. Follow the instructions in the next step, allowing the dough to proof until doubled before baking (up to 2 hours and 30 minutes).
5. To bake the same day: Punch down the dough, divide in half, and cut each half into six equal pieces. Flatten each piece into a rectangle, fold the short ends in towards each other, then tightly roll into a log. Repeat with all pieces.
6. Grease loaf pans with butter and place 6 pieces of dough in each pan. Cover with plastic wrap.
7. Preheat oven to 375°F. Let the dough proof until doubled in size (1-1.5 hours). Whisk together the remaining egg and water for the egg wash. Brush on top of the loaves, sprinkle with salt, and bake for about 30 minutes until golden and center registers between 190°F and 205°F.
8. Let cool for 5 minutes, then transfer loaves to a cooling rack to cool completely.
