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1
Put all ingredients except the butter and the honey in a bowl and pour in all of the water.
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2
Mix with a wooden spatula, bring it all together, and place it on a work surface and knead.
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3
When the dough starts to become springy, add the unsalted butter and keep kneading (until the surface is glossy and the dough would not break when you pull it apart).
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4
Add the honey and knead lightly until just combined.
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5
Form the dough into a ball, place it in a bowl seam side down, and cover it with plastic wrap for the first rising (until it doubles in size, about 40 minutes at 40C).
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6
Turn the dough out onto a work surface and punch out the gas.
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7
Break off into 10 portions.
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8
Let the dough rest for 15 minutes, being careful not to let them dry.
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9
Place the dough seam side up, punch them down, and roll them into balls.
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10
Line the dough balls into the loaf pans, seam side down.
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11
Cover with plastic for the second rising.
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12
It'll take about 30 to 40 minutes at 40C (the thickest part of the dough should be almost reaching the top of the pan).
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13
Bake for 30 minutes at 190C (put the pans into the oven horizontally, that is, parallel to the oven door).
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14
After baking, drop the pan from about 30 cm height to release steam, and take the loaves out.
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15
This is the cross-section.
