Chef Josiah Citrin of Melisse – Santa Monica, CA
Adapted by


53 grams yeast
2½ cups warm water 
235 grams all purpose flour
145 grams sugar
2495 grams all purpose flour
75 grams salt
30 eggs
2½ pounds butter,  softened


Mix together the first four ingredients and let sit for 15 min.  Transfer into a large missing bowl with paddle attachment.  Add flour and salt (all at once), and mix till fully incorporated.  Add eggs one at a time at low speed. Add soft butter and fold until fully incorporated.  Scrape bowl after each addition. Let the dough sit over night.

We measure out each piece of bread to 1.5 oz.  or  42 grams. Proof in bread proofer for approximately 25 minutes. Set CVap oven to 92˚ F and 10 Browning level.  Bake for 12 minutes; rotate pan and then for another 12 min.