Great Recipes

Ingredients

For the Levain (Night Before):

· 35g active sourdough starter (100% hydration, fed & bubbly)
· 35g bread flour
· 35g water (room temperature)

For the Dough (Next Morning):

· All of the levain (105g total)
· 300g bread flour (or all-purpose + 1 tbsp vital wheat gluten)
· 50g granulated sugar
· 6g salt (about 1 teaspoon)
· 120g whole milk, warm (110°F/43°C)
· 1 large egg (50g), room temperature
· 40g unsalted butter, very soft (for the dough itself)

For the Butter Layer (The “Fake Lamination”):

· 85g unsalted butter, very soft but not melted (think peanut butter consistency)
· 15g bread flour (to mix into the butter – this prevents seepage)

For the Topping (Optional):

· 1 egg + 1 tbsp milk (egg wash)
· Flaky sea salt

 

Step-by-Step Instructions

 

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