I used the same recipe as here : https://www.reddit.com/r/Baking/s/gL5XMQbLjR , but scaled up using 500 gr of flour to fit my new molds. I used very high quality butter, as always (Beurre Pamplie AOP Charentes-Poitou).
What can I say, the pictures speak for themselves … it is dangerously good !
So soft and airy, with a rich butter taste. The crumb is super stringy, thanks to a very long kneading process. I tried a pseudo-autolyse this time, and it’s magical (all ingredients except butter and salt, 5 minutes mixing, and 20 minutes rest in the fridge).
I love the tearing you can see on the top, this means the gluten network was very strong I guess !
by Good-Ad-5320