From the Flour cookbook, Joanne Chang
2 1/4 c (315 grams) unbleached all-purpose flour
2 1/4 c (340 grams) bread flour
1 1/2 packages (3 1/4 tsp) active dry yeast or 28g fresh cake yeast
1/3 c + 1 tbsp (82 grams) sugar
1 tbsp kosher salt
1/2 c (120 grams) cold water)
1 c +6 tbsp (2 3/4 sticks/310 grams) unsalted butter at room temp, cut into 10-12 pieces
Note from the cookbook: Do not halve the recipe, you need this amount of dough to engage the dough hook on the stand mixer
Note from me: Do not make this if you don’t have a stand mixer
Combine the all-purpose flour, bread flour, yeast, sugar, salt, water, and 5 of the eggs in the bowl of a stand mixer fitted with the dough hook. Beat on low for 3-4 minutes or until all the ingredients come together (scraping the sides and bottom of the bowl as necessary). Once the dough has come together, beat on low speed for another 3-4 minutes, the dough will be dry.
On low speed add once piece of butter at a time, waiting until it’s entirely incorporated to add the next piece. Continue mixing the dough on low for 10 minutes (stopping to scrape), or until ALL of the butter is incorporated.
Once the butter is completely incorporated, turn the speed up to medium and beat for 15 minutes. The dough becomes very sticky and shiny and then eventually smooths out and gets very smooth. When this happens, increase the speed to high and beat for 1 minute. It mixes around as a big ball now and slaps the sides of the bowl. It should stretch when you pull it . If it’s too loose, add a few tbsp of flour. If it breaks when you pull it, keep beating on medium for 2-3 minutes.
Put the dough in a bowl and cover it with saran wrap, pushing it into the dough so it doesn’t dry out. Let it proof in the fridge for at least 6 hours or overnight or freeze it for up to a week.