Pain au chocolat

Warm 113 g whole milk to 27°C. Dissolve 20 g yeast and 60 g caster sugar into warm milk; let rest 10 minutes.

Mix 420 g plain flour and 8 g sea salt in a large bowl. Add yeast mixture and 50 g beaten egg; knead until shaggy dough forms.

Knead dough for 8 minutes by hand until smooth and elastic. Let rise, covered, at room temperature for 1.5 hours until doubled.