Pain au chocolat

400g Strong Bread Flour

100g Plain Flour

45g Sugar

10g Salt

25g Milk Powder

15g Fresh Yeast

100g Starter - (100% Hydration)

225g Cold Water - 5c deg

40g Butter

250g Butter For laminating

9cm x 13cm @ 3.5mm - 4mm thick

Makes about 18 

Method:

Mix everything except butter

Add butter gradually

Mix well, knead by hand after

Wrap in cling wrap and refrigerate for 24 hours

Next day Make your butter block do 3 layers lock in

1 double fold and 1 single fold

Refrigerate till next day for when ready(4c deg)

Egg wash - 1 egg/20g Milk/pinch of salt(Beat and sift) refrigerate after 1st use

Rolled/pin to 3mm to 4mm thick then shape/roll and apply eh Wash

Proof 2.5 hours at 25-27c deg

Apply egg wash again before baking

Bake for 16 minutes @ 170c deg (convection oven)