The Art of French Pastry

water you used for the
poolish. Add the bread
flour, sugar, 15 grams of
softened butter, 45 grams
water, and finally the eggs
and sea salt. Mix with the
hook for about 1½
minutes on medium
speed, until the dough
comes together. Stop the
mixer and verify with a
rubber spatula that there
is no residue of unmixed