Homemade Pancarrè

Method

1. Place flour, water, milk, yeast, and honey in the mixer bowl (or by hand).
2. Mix, then add butter followed by extra virgin olive oil. Once absorbed, add salt.
3. Continue mixing until the dough comes together. Give it a couple of folds either in the machine or on the work surface.
4. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it double in size (about 1 hour).
5. Once doubled, turn the dough onto a work surface. Roll it out with a rolling pin (or by hand) to the width of your loaf pan.
6. Roll up the dough tightly and place it into the loaf pan. Close the pan, leaving a small gap open.
7. Wait until the dough rises to the level of the pan's lid (about 2-3 cm from the top), then bake at 200°C for 30 minutes.
8. After 30 minutes, remove the lid and bake for another 10 minutes at 180°C.
9. Remove the bread from the pan and let it cool completely on a wire rack.