- 500g of T55 flour
- 5g of dry baker’s yeast
- 8g of salt
- 355g of cold water
- 300g of dry butter (or Charentes Poitou PDO butter) with at least 82% fat content
Pour the water in one go.
As soon as the water and flour have combined, knead at high speed. You can stop, when the dough comes off the wall of the bowl. It is very soft and elastic. This is quite normal! No worries.
At the beginning the dough is very wet and as you knead it, the yeast becomes active. The dough will increasingly come off the wall of the bowl and “slam”. I stop kneading when it almost lifts off the bottom with the hook.
Bring it back in a ball. For this, I use a plastic horn (you can use a maryse).
Bring a small pot of water to a boil. Pour the boiling water into a dish or tray in the bottom of your oven. The goal is to have water vapor.
To slide the bread onto the baking sheet, place it on parchment paper and slide it onto the stone.
Some butter will come out during the cooking process, this is quite normal. A delicious smell will fill your kitchen too!