Mix all ingredients into a smooth and well developed dough

Dough temperature: approx. 5-12ºC

Fold the butter plastically before folding Laminate it, fold in once in three (1 x 3) Let the dough rest in the refrigerator After 15 minutes laminate it again, fold it once in three (1 x 3) Let the dough rest again in the refrigerator

Dough rest: Approx. 10 minutes.

Mould: Variable shapes and fillings

Final proof: Approx. 30-60 minutes

Baking: approx. 10-14 minutes at 230-260ºC