Coarse salt bread

Credit: Mathilde de l'Ecotais
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Step 1: Preparing the basic dough

Mix all of the ingredients except the butter for folding. Knead on setting 2 for a few minutes until the dough becomes smooth and even. Let rise for around 30 minutes, then punch down and cover with plastic wrap. Refrigerate for 1 hour.

Step 2: Folding the butter into the dough

Beat the folding butter to soften it. Take the dough out of the refrigerator and roll it out. Cover 2/3 of the dough with butter, then fold over and roll out twice, as for puff pastry. Refrigerate for 1 hour to chill the mass well.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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