-210g of flour (+50g for spreading)
-125g of warm water
-1/2 sachet of dry yeast or 10g of fresh yeast
-one teaspoon of salt
-200g of soft salted butter (without salt crystals!!) + 25g for the mould +25g for the top
-200g sugar (+25g after cooking)
Start by diluting the fresh or dry yeast. For fresh yeast, crumble it first!
if you want a flat kouign aman when you bake it (as I love it!), let the bread dough rise to the maximum (2h30) so that all the yeast disappears. If you prefer a slightly more puffy kouign aman, use the dough after one hour of rest.