in this recipe we are going to use instant baker’s yeastso it is not necessary to make a first dough that acts as a sourdough, in this way we save time in the preparation.
We start by adding the flour, sugar, egg, salt and dry yeast, away from the salt, in a bowl. We are gradually adding the liquid and stirring with a wooden spoon until the ingredients are mixed.
Transfer the mixture to a work table and knead for 10 minutes. After the time we incorporate the butter at room temperature and continue working the dough trying not to incorporate more flour so that it does not dry out. The ideal would be to knead it with the French kneading method unless you have a kneading robot.
We check that the dough is ready by taking a small portion and stretching it very thin with our fingers. The veil that forms must not be broken or if it breaks you should make round holes.
Let it rest in a ball until it doubles its volume. We degas and form the bar. Let it rise for two hours or so. Bake for 1 hour at 180ºC.