Informations

• Difficulty Medium
• Price Cheap
• Quantity 1 2 3 4 5 6 7 8 9 10
• Preparation Time -
• Cooking Time 20 minutes
• Rest Time 140 minutes

Ingredients

• g of flour groats T45
• g de salt
• g de sugar
• g of fresh baker's yeast
• g of egg (1 egg = 50g)
• g of milk (semi-skimmed)
• g of butter

Steps

1. Put all the ingredients (except the butter) and start kneading (knead mode for 1 minute on speed 4)
2. Stir in the butter (cut into pieces) 5 minutes later and knead again (knead mode for 1 minute on speed 4)
3. Put it in a chicken bowl and cover it with cling film to let it grow (1st fermentation) for 30 minutes in a warm place (about 25°)
4. Take it out, expel the air and put it back in a ball to put it again in a chicken bowl and cover it with cling film overnight in the fridge (or live, but not so good)
5. Take the dough and shape it into a 30cm diameter disc, then let it grow (2nd fermentation) for 45 minutes in a warm place (about 25°)
6. Preheat the oven to 220° C and bake at 160° C for 20 minutes (if you have, use a pie circle to allow it to have the right shape)
7. Let it cool for 60 minutes

Warning

1. Quantity 3 = 353g of pastry
2. It must double in volume!
3. Check that the bottom is well cooked, otherwise add a few minutes!