the recipe

Directions

1. Mix the flour, yeast, water, eggs and sugar until you obtain a smooth and homogeneous dough.
2. Finish by adding the butter and orange paste.
3. Let rest at room temperature for 60 minutes, then press down the dough, place it in a baking tray and quick chill (positive shock).
4. Store in the refrigerator at 4°C until the next day.
5. Lock in the butter and perform one 4-fold and one 3-fold.
6. Let rest in the refrigerator for at least 30 minutes before shaping. Proof at 26°C for 3-4 hours.
7. Bake in a convection oven at 160°C for about 20 minutes.