Prepare your mise en place.
Sift the flours together with the salt and place it onto a clean, cold work surface, preferably marble. Make a slight well in the center and add the beurre en pommade. Begin mixing with your fingertips, adding just enough cold water to make a rough dough. (It should take 100 to 120 milliliters/3½ to 4½ ounces.)
Add the cold butter and mi