Ingredients

Pain au Lait	Grams
Flour	1000
Water	+/- 550
Salt	14
Softr Alpaga	10
Rigoletto	30
Milk Powder	50
Sugar	150
Yeast	20
Butter	60

Working Method

Pain Au Lait

Mixing: 2 minutes slow speed and 6 minutes fast speed.

Dough temperature: 27 °C

First fermentation: 15 minutes

Scaling

Second Rest: 10 minutes

Rolling

Final fermentation: 90 minutes

Baking temperature: 230 °C