Add <quantity>130<unit>ml</unit></quantity> of water to a small pan over high heat. Bring it to a boil

Add <quantity>260<unit>ml</unit></quantity> of whole milk to a bowl

Add the water to the milk

Add <quantity>26<unit>g</unit></quantity> of fresh yeast and whisk until dissolved

Add <quantity>650<unit>g</unit></quantity> of all-purpose flour to a stand mixer bowl

Add <quantity>20<unit>g</unit></quantity> of caster sugar and <quantity>20<unit>g</unit></quantity> of salt

Mix the dry ingredients with the dough hook attachment on medium-low speed for 30s to incorporate

Slowly pour the yeast mixture into the dry ingredients, still mixing on medium-low speed. When the liquid is absorbed, knead the dough on medium-high speed for 10m until an elastic ball is formed

Add <quantity>65<unit>g</unit></quantity> of cubed butter, one piece at a time while mixing on medium speed. Make sure each piece is fully incorporated before adding the next. Knead on medium-low speed for 5m until the dough is silky and smooth

Transfer the dough to a floured work surface

Work the dough to form a taut ball by folding it under itself

Flour the dough and cover it with a cloth. Let it rise for 1h until it doubles in size

Roll out the proofed dough until it is <quantity>½<unit>cm</unit></quantity> thick

Fold the dough in thirds, while flouring, to make a baton shape

Fold the ends to meet in the middle and flatten the dough by hand. Fold the dough lengthwise into a narrower baton

Grease a bread tin and its lid with butter

Place the dough in the bread tin and press to even it out. Cover with a cloth and rest for 1h until the dough reaches the top of the tin

Preheat the oven to <temperature>200<unit>°C</unit></temperature>

Gently press the proofed dough so you can close the bread tin with the buttered lid

Bake the dough for 30m until light brown

Remove the bread from the tin

Bake directly on the oven rack for another 10m until deep golden brown. The pain de mie is ready

Enjoy!