The Art of French Pastry

(Chris Devlin) #1

DOUGH


Water | 100 grams
| 7 tablespoons
Bread flour | 165
grams | 1 cup
plus 3
tablespoons
Butter (French
style, 82% fat),
softened | 35
grams | 1^1 / 5
ounces (1
tablespoon plus

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