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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.
