Recipe
Basic mixing temperature: 52°C (125°F).
Mix all the ingredients (except the dry pastry butter) at your mixer’s lowest speed.
Knead for 8 to 10 minutes at medium speed in a stand mixer so that your dough cools to 24°C (75°F).
Weigh out 900g rounds of dough and cover with plastic film.
Leave to rest overnight at 2°C (35°F).
Place in the freezer for 45 minutes (flip the dough after 20 minutes).
Fold in 250g of butter for each 900g round of dough.
Fold using a book turn, followed by a letter turn.
Leave to rest in the refrigerator for 30 minutes.
Stretch out your dough lengthways, then shape.
Glaze, then leave to rise for 2 hours at 25°C (77°F). Afterwards, glaze again.
BAKING: 170°C (340°F).