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ATE 01/04: Do not use a bowl that is larger than 2 qt or 2 L in size — this size is too big for this type of dough, which is very delicate. Several commenters have had trouble with the second rise, and this seems to be caused by the shape of the bowl they are letting the dough rise in the second time around. Two hours for the second rise is too long. If you don’t have a 1 or 1.5 qt bowl, bake 3/4 of the dough in a loaf pan and bake the rest off in muffin tins or a popover pan — I recently made 6 mini loaves in a popover pan. The second rise should take no more than an hour and more like 30 minutes.
4 C (1 lb. 2 oz) all-purpose flour* (do not use bleached all-purpose)
2 tsp kosher salt
2 c lukewarm water**
1 T sugar
2 tsp active-dry yeast***
room temperature butter, about 2 tablespoons
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