Artisanal Pain Au Chocolat (chocolatine)

Combine 3 3/4 cups bread flour, 1/4 cup sugar, 1 3/4 tsp salt, and 1 tbsp yeast in a stand mixer bowl.

Pour in 1/2 cup cold milk, 1/2 cup cold water, and add 3 tbsp softened butter; knead on low for 3 minutes, then medium-low for 4 minutes until a smooth, extensible dough forms.

Shape into a 7x7-inch flat square, wrap tightly in plastic, and ferment in the refrigerator for 8 to 12 hours.

Enclose 1 1/8 cups cold European butter inside a sheet of parchment paper folded into a 6.5x6.5-inch square.

Pound and roll evenly until the butter fills the parchment envelope uniformly, ensuring it is pliable and matches the dough's firmness (approximately 55°F to 60°F).

Roll the chilled dough to a 10x10-inch diamond, center the butter block diamond-fashion inside, and fold the envelope corners over the butter to completely enclose it.

Roll into a 24x8-inch rectangle and execute a double tour (book fold); wrap and chill for 45 minutes.

Roll into an 18x8-inch rectangle and execute a single tour (letter fold); wrap and chill for 1 hour.

Roll dough out into a 10x20-inch sheet and slice into 10 strips measuring 3 1/2 by 9 inches. Roll each strip around 2 chocolate batons, placing them seam-side down on baking sheets.

Whisk 1 egg with 1 tbsp milk and brush tops lightly. Proof at 76°F for 2 to 2 1/2 hours until doubled and aerated.

Brush with a second coat of egg wash and bake at 400°F for 8 minutes, then at 375°F for 10 to 12 minutes until deep amber.