1. Add all the ingredients except butter into the mixer, use low speed for 2 mins.
2. Mix at low speed until 90% gluten development.
3. Add in butter and mix until gluten develops fully. The final dough temperature should be approx. 26°C – 28°C.
4. Bulk ferment at ambient temperature (35°C) for 40 mins.
5. Portion into 225g dough pieces. Pre-shape into a boule and rest for 20 mins.
6. Roll the dough into a flat square and shape dough into an oblong log.
7. Rest the dough for 5 – 10 mins. Roll out the dough again into long rectangular shape.
8. Fold back the dough into a roll.
9. After final shaping, place 2 dough together (total 450g) into a loaf tin and proof at 35°C for 60 – 70 mins.
10. Preheat oven to 220°C top heat and 190°C bottom heat. Bake for 30 mins or till golden brown.