the recipe

Procedure

1. Knead all the ingredients, except for half of the butter and the sugar, until the dough is smooth and homogeneous.
2. Add the remaining butter and the sugar, and finish kneading.
3. Let the dough rest in the refrigerator at 4°C for 12 hours.
4. Lock in the butter using a simple fold, then perform one four-fold and one three-fold.
5. Refrigerate at 4°C for at least 30 minutes, roll out the dough to 6–8 mm thickness, cut and shape as desired.
6. Let rest for 3–4 hours at 26–28°C, then bake at 170–190°C for 16–18 minutes.