- 1 pound 12 ounces all-purpose flour (790 g)
- 2/3 ounce salt (18 g)
- 1 1/4 ounces sugar (35 g)
- 2/3 ounce yeast (18 g)
- 2 2/3 ounces lard (75 g)
- 1 cup water (25 cl)
- 1 cup milk (25 cl)
- whole milk (SQ)
- flour (SQ)
Instructions
Step 1: Preparing the dough and shaping the loaves
Place all of the ingredients in the bowl of an electric mixer and knead for 3 minutes on setting 1, then 8 minutes on setting 2. Set the mass aside in a greased round-bottomed bowl and cover with a wet towel. Let rise 45 minutes.
Divide into 1 3/4 ounce (50 g) portions and roll into balls; place them on two greased baking sheets fitted with a frame 6 3/4 inches (17 cm) square and 1 1/2 inches (4 cm) high. Each baking sheet will take 9 balls.
Brush the surface of the balls with whole milk. Let rise for around 2 hours. When risen, brush with whole milk again and sprinkle lightly with flour through a sifter.
Step 2: Baking
Bake at 464°F (240°C) and add steam 3 times. Then lower the oven to 428°F (220°C) and bake for 15 minutes. At the end of this time switch the baking sheets and turn them to even out the baking. Bake for another 7 minutes.
When baked, remove the frame to stop the cooking and to prevent the dough from drying. Place the baking sheets on a rack. Let cool for 1 hour, then cover the loaves in plastic wrap.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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