BREAD AND INGREDIENTS

Dough
2 cups all-purpose flour
⅓ cup sugar
¼ teaspoon salt
1 teaspoon instant dry yeast
¾ cup lukewarm milk
¼ cup vegetable oil
For the Filling
½ cup water
2 tablespoons butter
½ cup brown sugar unpacked
1 ½ cup fresh grated coconut
1 teaspoon vanilla extract -optional
For the Egg Wash
1 small egg
1 tablespoon water

Pre-ferment (made about 12-18 hours ahead)

200g flour
160g water
¼ tsp sugar
⅛ tsp instant yeast
Final dough
300g flour
190g water
10g salt
20g honey
20g unsalted butter (at room temperature)
6g yeast
2/3 cup
(152g) milk
1 cup (227g) water, lukewarm
6 tablespoons (85g) butter, room temperature at
least 65°F
2 1/4 teaspoons (14g) salt
3 tablespoons (35g) granulated sugar
1/4 cup (28g) King Arthur Baker's Special Dry Milk
or nonfat dry milk
3 tablespoons (35g) potato flour
4 3/4 cups (570g) King Arthur Unbleached All-
Purpose Flour
2 teaspoons instant yeast
 1 and 1/2 cups (360ml) warm water (between 100-
110°F, 38-43°C)
2 and 3/4 teaspoons instant or active dry yeast*
4 cups (520g) bread flour (spoon & leveled), plus
more for work surface and hands*
1 Tablespoon granulated sugar or packed light or
dark brown sugar (or barley malt syrup)*
2 teaspoons salt
coating the bowl: nonstick spray or 2 teaspoons
olive oil
egg wash: 1 egg white beaten with 1 Tablespoon
water
For Boiling
2 quarts water
1/4 cup (60g) honey (or barley malt syrup)*

900g King Arthur Unbleached

Bread Flour
100g King Arthur Whole Wheat
Flour
800g tepid water (75°F to 80°F )
20g salt
Pain de campagne rond 40g sourdough starter,
unfed/discard

1 and 1/2 cups (360ml) warm water (lukewarm–

no need to take temperature but around 100°F
(38°C) is great)
2 and 1/4 teaspoons (7g) instant or active dry
yeast (1 standard packet)
1 teaspoon salt
1 Tablespoon brown sugar or granulated sugar
1 Tablespoon unsalted butter, melted and
slightly cool
3 and 3/4-4 cups (469-500g) all-purpose flour
(spoon & leveled), plus more for hands and work
surface
coarse salt or coarse sea salt for sprinkling
Baking Soda Bath (See Recipe Note)
1/2 cup (120g) baking soda
9 cups (2,160ml) water
1 ½ cups lukewarm water
3 ½ cups bread flour
2 tsp active yeast
2 tsp salt

Water
Yeast
Pinch sugar
All-purpose flour (or a
combination of all-purpose
flour and whole wheat flour)
Kosher salt (I use Diamond
Crystal kosher salt)
Extra virgin olive oil (I used
Private Reserve Greek extra
virgin olive oil)

 For the Détrempe (dough)

4⅔cups/605 grams all-purpose or bread
flour, plus more for dusting
⅓cup/66 grams granulated sugar
1tablespoon plus ½ teaspoon/12 grams
kosher salt
2¼teaspoons/7 grams active dry yeast
¾cup plus 2 tablespoons/214 grams water,
at room temperature
½cup/120 grams whole milk, at room
temperature
¼cup/57 grams unsalted butter, cut into ½-
inch pieces, chilled
For the Butter Block and Assembly
1½cups/340 grams unsalted European or
European-style butter (3 sticks), chilled
All-purpose flour, for rolling
1large egg yolk
1tablespoon heavy cream

2 ½ cups bread flour

1 cup water
1 tablespoon white sugar
1 ½ teaspoons bread
machine yeast
1 teaspoon salt
cooking spray
1 egg yolk
1 tablespoon water