Ingredients: 

1° Step:

• g 100 PH4, Balancepower - Molino Dallagiovanna
• g 100 water(30°C/86°F)
• g 5 fresh yeast

Instructions:

Knead all the ingredients together and let the dough triple in volume at 30°C/86°F

2°step:

• g 1000 Mix Blackery Forte/ Strong - Molino Dallagiovanna
• g 15 fresh yeast
• g 100 butter
• g 100 sugar
• g 550 milk
• g 20 fine salt
• To roll out the dought g 500 flat butter

Instructions:

Put all the ingredients in the machine and knead until obtain a stretchable dough.

Once kneaded, let the dough rest for 30 minutes.

Quick-chill the dough and store it at 2°C/35,6°F for about 12/15 hours.

Add the flat butter to the dough and make a classic fold, then a double fold.

Let it rest at 3°C/37,4°F for about half an hour, then shape the products.