Part 3/7:
Incorporate these ingredients into your initial dough. A stand mixer will make this process seamless, allowing the machine to knead the dough for about 8 minutes until it becomes elastic.
Now, it’s time to introduce 12 tablespoons of room temperature butter. Add it slowly—one tablespoon at a time—making sure it’s integrated before adding the next. After about another 8 minutes, the dough will become shiny and elastic, a clear sign that it’s ready for a long rest.
Finalizing the Dough
Cover the dough and leave it to rest for about 12 hours. You’ll notice that it has significantly risen—this is your cue to divide it into two bowls to manage its size during the next phases.