Directions

1. Dissolve 8 g of yeast in 30 g of warm water and 30 g of flour, rest for 30 minutes .
2. We combine 200 grams of water, 150 grams of sugar, 200 grams of flour, knead ( 1 speed ), add the poolish , 100 grams of flour and the chariot, we string.
3. We combine 4 egg yolks, 1 egg, 150 gr of sugar and 320 gr of flour in this sequence: 1 yolk, 50 gr of sugar, to the absorption a sprinkling of flour, we string, so until exhaustion ( vel . 1,5). We string the dough well (it is very important, the success of the dough depends on this phase, if it does not have enough string it will not hold the fat, if necessary slowly bring the speed to 2 and then return to 1.5 as soon as it strings). We combine 300 grams of slightly soft butter, not in ointment, and let it absorb slowly. We knead by overturning the dough several times until the stringing resumes. Leaven at 30 - 35 ° until it triples.