Homemade Pan Bauletto

Method

1. Prepare the water roux: mix 25 g of flour with 125 g of warm water. Heat the mixture to 65°C, then let it cool.
2. In a large bowl, combine 100 g of water with 10 g of yeast and mix to dissolve.
3. Add the cooled water roux to the yeast mixture.
4. Add 500 g of flour, 1 egg, 20 g of sugar, 5 g of salt, and 30 g of olive oil. Mix until combined.
5. Knead the dough until smooth and elastic.
6. Let the dough rest for 30 minutes.
7. Allow it to rise until doubled in volume.
8. Divide the dough into three equal parts. Grease a loaf pan (11x25 cm).
9. Shape each part into a snail (roll them up) and place them in the pan with the seam facing down.
10. Let the dough rise again until puffy.
11. Preheat the oven to 180°C (static mode). Place a small heatproof bowl of boiling water in the oven.
12. Bake for 30 minutes. After 10 minutes, remove the bowl of water.
13. Brush the hot bread with butter to soften the crust.
14. Let the bread cool completely on a wire rack.