Put all the ingredients in a bread machine, and leave it up to the machine until the end of the 1st rise. (If you prefer to knead by hand, please do so.)
Deflate from the dough and cut into 12 pieces while weighing it.
Round off each piece of dough smoothly, and rest 15 minutes (cover with a tightly wrung out damp cloth to keep them from drying out).
Press the dough lightly to deflate it, shape the dough as you like with various toppings or fillings. Mist with water and allow to rise a second time for 20 minutes.
Mist with water again and bake in the preheated oven at 210℃ for 10 to 12 minutes.
Story Behind this Recipe
Since I'm making it myself, I want to have a rich pastry dough. Bread baked with this dough is delicious on its own. A very elegant bread dough.
Be sure to give it plenty of time to rest (this helps you shape it easily). This dough is relatively high in moisture, so I think it's easy to handle. Bake at high temperatures for a short period of time. That'll give you a fluffy, crisp texture.