Step number 1. In bowl of stand mixer, weigh bread flour, sugar, salt, and yeast. Whisk to combine. Put on mixer and using beater blade, turn on low and slowly pour in milk and butter. Bump up to medium and beat for about 5 minutes.
Step two, Remove beater blade and cover bowl with plastic wrap. Set on counter for at least 6-8 hours (I make the dough in the morning). Refrigerate overnight. This dough can hold in the refrigerator for about a week.
After it, On baking day, remove dough from refrigerator and dump onto heavily floured piece of parchment. Add more flour to the top of the dough to coax it into a torpedo or slipper shape (not as long as a baguette, but wider). You can divide the dough into two smaller loaves, if desired. Cover with plastic wrap and allow to rise for about a half hour. It will not double in size, just be slightly puffed.