Pâte levée de base

03 — Method

1. Crumble the fresh yeast into the lukewarm milk (never hot — yeast dies above 40 °C / 104 °F), add a pinch of the sugar and let stand 10 minutes until foamy.
2. Mix the flour, remaining sugar and salt in a large bowl and make a well in the center.
3. Pour the yeast mixture and beaten egg into the well and start mixing with a spoon, gradually drawing in the flour.
4. Knead by hand for 10 minutes, pushing with your palm and folding, until smooth and slightly elastic.
5. Work in the soft butter a small piece at a time, kneading after each addition until smooth again (it will be a little sticky — that's normal).
6. Shape into a ball, cover the bowl with a damp towel and let rise 1½ to 2 hours at room temperature, until doubled.
7. Punch down by folding the dough over itself a few times, then shape as your recipe requires (brioche, pastries, pain brié…).
8. Let rise a second time for 45 minutes to 1 hour after shaping, before baking as directed in the final recipe.