Love Rosetta Bread

Method

1. In a bowl, combine water, milk, sugar, and dry yeast. Stir to dissolve.
2. Place the two types of flour into the bowl of a stand mixer.
3. Gradually add the liquid mixture to the flour in three additions, mixing on low speed.
4. Once the dough comes together, add softened butter in two or three additions, mixing until incorporated.
5. Add salt and continue mixing until the dough is smooth and elastic.
6. Turn the dough out onto a lightly floured surface. Divide into 5 pieces of 50g each and 1 piece of 60g.
7. Shape each piece into a smooth ball by cupping your hand and rolling on the work surface.
8. Butter a 16 cm iron or non-stick pan. Arrange the 50g balls around the edge and the 60g ball in the center, leaving small gaps.
9. Brush the tops with softened butter. Cover with plastic wrap or place in a proofer.
10. Let proof until doubled, about 15–20 minutes at 36°C (or 20–25 minutes in a warm oven with only the light on).
11. Preheat the oven to 240°C (or 230°C). Place a small pan of boiling water in the oven for steam.
12. Bake the bread for 5–8 minutes (or up to 10–12 minutes at home) until golden brown.
13. Remove from oven, immediately turn out onto a wire rack. While still hot, brush generously with melted butter and sprinkle with Maldon sea salt.
14. Serve the rosetta in a bowl with a cloth napkin, to be torn apart by hand and shared.