The détrempe

Mix the flours and salt. For every kilogram (2¼ pounds) of flour, add 28 grams (1 ounce) of salt. Soften a small amount of butter until it is the consistency of thick sour cream to make a beurre en pommade (softened butter that is cool but malleable). Add the beurre en pommade to the flour mixture. Add cold water and mix until the dough just comes together. The amount of water should be 50 to 60 percent of the total weight of the flour, although this can vary depending upon the quality of the flours. Once mixed, refrigerate the dough to allow it to rest.