Hi Denise, both the Pain De Mie recipes are enriched doughs with butter and other added ingredients that make it a bit trickier to apply this method. And, ultimately, I think the traditional kneading routine may make for a better crumb structure and rise. However, if you'd like to give it a try, I'd recommend using butter that is quite soft, and mixing the milk powder in with the flour before blending all the ingredients until everything is evenly incorporated. You might want to blend a little beyond the "shaggy mass" stage, but you don't have to knead the dough. I would then add folds every 30 minutes to develop the dough, folding each time until the dough starts to resist. This is also a relatively stiffer dough, so you won't be able to fold as many times around, but fold until the dough seems to tighten up a bit, and then rest for another 30 minutes and do another round of folds. This may be enough folding, but if you feel the dough needs further development, give it one more round of folds after 30 minutes. This will bring you to the 90-minute mark, but you'll need to let the dough rest for about 20-30 minutes before you can do the final shape and put the dough in the pan. 

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