of flour mix above (apx 2 1/2 cups but use a scale if you can)
fresh dry active yeast, I use Saf-Instant Note: always store yeast in the freezer
unsalted butter, chilled and diced just before using
milk, warm, as needed
beaten for final wash (do not add to dough)
rectangle. I roll several times and then lift the dough and sprinkle the board and rolling pin with flour. The dough is should be easy to lift.
sprinkle board with little flour again if needed, and roll into the rectangle again. You don't want to incorporate a lot of flour into your dough so be brush the top before folding and rolling.
rectangle on my cool lightly floured cutting board. Again, I roll, and lift and sprinkle if needed
20-25 minutes Bake the next day: preferred