Steps

1. 1

   Making the dough

   Make sure your water is 43ºC (110F). Sift the flour into the bowl of your stand mixer. Create a well in the flour, then sprinkle the salt on one side of the well, and the yeast on the opposite side of the well. Cut the butter into small pieces and place them in the well. Add the sugar to the well, then carefully pour the water into the well. Attach the bowl and the dough hook, mix on low for 5 minutes, then increase speed and knead for 10 minutes until it forms a ball and the dough is no longer sticky. Scrape the edges down as needed; if the dough isn’t coming together, adjust with a small amount of water and continue kneading.

2. 2

   1st Proofing

   Shape the dough ball into a ball and create surface tension. Oil a bowl, place the dough ball in it, cover with a damp towel, and proof in a warm spot until doubled in size.

   30min
3. 3

   2nd Proofing

   Place the dough on a lightly floured work surface and push out the air until it’s a flattened disk. Fold the left and right arcs toward the center to create a point, then roll from the point toward you. After every turn, use your thumbs to push the seam back toward the top to seal it and create surface tension. Pinch the final seam closed and place seam-down on a baking sheet. Cover with a damp towel and proof in a warm spot until approximately doubled in size.

   25min
4. 4

   Shaping and final rise

   Melt a little butter and grease your loaf pan. Push the log into a flattened rectangle, fold the sides inward at an angle to form a trapezoid that will fit your loaf pan, then roll from the short edge toward you. After every turn, push the seam back toward the top with your thumbs to seal it and create surface tension. Pinch the final seam closed and place seam-down in the buttered loaf pan. Cover with a damp towel and proof in a warm spot until ready to bake.

   1h 30min
5. 5

   Baking the bread

   Right before the dough has finished its final rise, fill a large baking dish with cold water and place it in the center of the lowest rack in your oven. Preheat the oven to 230ºC in non-convection mode. When preheated, place the loaf pan on the middle rack centered above the water dish. Lower the oven temperature to 200ºC and bake for 30 minutes until the internal temperature reaches 88ºC.

   30min 200ºC
6. 6

   Cooling

   Let the bread cool in the loaf pan on a rack for 15 minutes, then remove it from the pan and cool completely on the rack.

   15min