Kouign-amann

Ingredients

• 250 g of salted butter
• 600 g of wheat flour (type 00)
• 250 g of granulated sugar
• 250 ml of lukewarm water
• 20 grams of beer yeast
• 250 g of salted butter
• 460 g of wheat flour (type 00)
• 250 g of granulated sugar
• 180 ml of warm water
• 200 g of sourdough starter
• 250 g of salted butter
• 530 g of wheat flour (type 00)
• 250 g of granulated sugar
• 180 ml of warm water
• 130 g of liquid starter culture (Lactobacillus)

In a large mixing bowl, combine the flour and yeast. Arrange the flour in a fountain shape, create a hole in the center, and pour 250 ml of lukewarm water into it.

Mix with a fork, then knead by hand until a ball forms. Flour the ball and let it rise.

Combine the butter and sugar until you have a smooth, even mixture with a dough-like consistency.

Grease the work surface and the rolling pin.

Spread the dough as thinly as possible.

Spread the butter-sugar mixture evenly over the dough (thin).

Fold once in thirds, lengthwise, then once in thirds, widthwise, and finally flatten to remove any air bubbles.

First, shape into a triangle. Then, place in a Kouign-Amann mold and let it rise for a second time.

Bake on the middle rack of the oven, with the thermostat set to 7 (180 °C), for approximately 20 minutes.