• edithpan6

Pain au Lait

Updated: Nov 11, 2019

Pain au Lait (basically a lean brioche)

Yield: 58 20 g dinner rolls or 39 30 g dinner rolls

Ingredients

543 g bread flour (B)

11 g salt (B)

7 g instant yeast (B)

150 g egg (A) tempered to room temp

217 g milk (A) tempered to room temp

67 g sugar (retards gluten development) (C)

165 g butter (retards gluten development) (D) tempered to room temp, cut into pieces for easy incorporation into dough

Method

A) combine milk and eggs

B) combine salt, osmo tolerant yeast, flour

Mix A&B on setting 1 90% of the way until it stretches to make a “windowpane”

We hold off on adding sugar because of gluten development. Once “windowpane” achieved add sugar (C).

Again mix back to 90% (windowpane) Meanwhile measure out butter, place on parchment paper and pound it to make it pliable yet not melted. Hot butter will kill yeast.

Add butter and mix to 100% (always start at 1)

You temper the eggs and milk depending on the season.

Yeast is happy at 72-77 degrees.

Rest dough for 1 hour

Spread on silpat and chill until butter chills down

Shaped in 20-30g balls, bake on silpat, proofed with plastic on top, shape with hand method (see video). Sprinkle with salt, spices.

20 g bake 6 minutes at 350 in convection

30 g bake 8-9 minutes in convection


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