Pão Francês

Make the Dough

1. Combine the water, yeast and sugar in a bowl. Cover with a towel and let it bloom for 5 to 10 minutes, or until foamy. Once the yeast has bloomed, stir in the sourdough starter, if using.
2. Whisk the flour and salt in the bowl of a stand mixer. Place the bowl in your stand mixer, fitted with the hook attachment. With the mixer running on low, slowly pour the yeast mixture and add the butter, letting the machine combine the ingredients until a dough starts forming. Note: If you don't own a stand mixer, you can mix and knead the dough by hand.
3. Increase the mixer speed to medium-high and knead for 10 to 15 minutes. The dough should be soft, smooth and elastic.
4. Spray a bowl or proofing container with nonstick spray or brush lightly with a neutral oil. Roughly shape the dough into a ball and place in the bowl. Cover with plastic (or a lid) and refrigerate overnight (8 hours). Alternatively, you can proof at room temperature for 1 - 2 hours, or until doubled in size.

First Shaping

1. Once the dough has doubled in size, punch it down to deflate it and place it on a clean surface.
2. Use your hands to roughly pat the dough into a rectangular shape. Using a sharp bench scraper (or a knife), cut it into 9 equal parts (around 90 to 95g each). Cover all the dough pieces with a kitchen towel so they don't dry out while you work with the individual pieces.
3. With your fingers, pat each piece into a rectangle, then press the top edge so it sticks to the counter. Roll from the bottom up, slightly pulling towards you so you can create some tension. Place the rolls seam side down and cover with a towel, always keeping them covered when you are working on the others.

Second Shaping

1. Place a roll in front of you, seam side up, with one of the short ends facing you. Lightly pat it down, roughly creating another rectangle. Then, using your fingers, roll it up, pulling and tucking. Lightly squeeze the two ends of dough together in the center to secure them. Repeat with all the dough pieces. Let them rest for 15 minutes.
2. Line a 13×18-inch rimmed baking sheets with parchment paper and lightly spray it with nonstick spray.
3. Using the palm of your hands, gently roll the rolls back and forth to elongate them. Place them on the prepared baking sheet, leaving 1-inch in between so they can rise.
4. Cover with a towel and let them proof for 45 minutes to 1 hour. They might not double in size, but should look puffed.

Score and Bake

1. Preheat oven to 500º F (260ºC) degrees for 30 minutes.
2. Once the rolls have proofed for the second time, use a bread lame (or sharp knife) to score a line lengthwise on the top. Optional: Dust the rolls with some flour for a more rustic look.
3. Spray the bottom side of a sheet of foil with nonstick spray. Cover the baking sheet with the foil, sprayed side down.
4. Place the baking sheet with the rolls inside the oven and turn the temperature down to 475ºF (245ºC). Bake for 10 minutes.
5. Remove the foil and lower the temperature to 450ºF (230ºC). Bake for another 10 - 15 minutes, or until golden brown.
6. Let the rolls cool to room temperature before serving!