For the milk roux, in a saucepan stir
Milk (1 1/4 cups)
Type 00 Flour (4 Tbsp)
and bring to 175 degrees F (80 degrees C). Turn off the heat and let it cool down.
Next, in the bowl of your electric mixer combine
Bread Flour (4 1/3 cups)
Water (6 oz)
Fresh Yeast (1 Tbsp)
, and the milk roux.
Knead the dough with the hook attachment until it comes together. Add
Salt (1/2 Tbsp)
and keep kneading for a few minutes.
Extra-Virgin Olive Oil (1 Tbsp)
and mix until it is completely absorbed.
Lastly add the
Butter (2 Tbsp)
, a few pieces each time. Waiting for the first batch to be absorbed in the dough before adding more. Keep kneading until you get a smooth and soft dough.
Cover with plastic wrap, place bowl in a warm place and let it double in size, then move it in your fridge for 10 hours or overnight.
The following morning divide the dough into 3 parts (350-380 g each).
Cover with a clean linen towel and let rest for about 2 hours or until doubled in size.
Preheat the oven to 350 degrees F(180 degrees F).
Now roll out each ball into an oval shape.
Fold in 3 and turn 90 degrees and roll the dough into itself.
Place the 3 parts into a tall bread pan.
Cover with a clean linen towel and wait until it almost triples in size. Lightly brush with milk.
Bake in preheated oven for about 55 minutes.
When ready, gently remove the bread from the pan and let it cool down completely on a wire rack.
Slice up and use it to make sweet or savory toasts!