Détrempe

Appears in

Published 2010

After incorporating the butter into the flour, make a large well in the center and add the salt. Add some of the water and mix until dissolved.
Begin to incorporate the flour into the water.
Using the corne, combine mixing and cutting to incorporate the remaining flour.
Once a dough begins to form, continue cutting. If the dough appears dry, add additional cold water.
The dough should hold together loosely.
Cut until there are barely any traces of flour left.
Form into a coarse ball.
Using a large knife, score the top of the dough with a cross.
Cut deep enough that it opens sightly.
Wrap loosely in plastic and allow to rest at least 30 minutes.