507711655-Opera-Patisserie-Cedric-Grolet-1

1 tablespoon (18 g) salt
½ cup (100 g) superfine sugar
1 tablespoon (20 g) honey
5 tablespoons (70 g) unsalted
butter, at room temperature
1¾ cups (14 ounces/400 g) unsalted
dry butter (84% fat content)
In an electric stand mixer fitted with a dough hook, add the flour, salt,
sugar, yeast, eggs, and milk, and mix on the first speed setting for 35
minutes. Add the butter and mix on the second speed setting for 8
minutes. Cover the dough with a wet cloth and let rise for 1 hour at
room temperature.
In an electric stand mixer fitted with a dough hook, add the flour with
the salt, superfine sugar, eggs, milk, and yeast. Mix on the first
speed setting until the dough is smooth, then on the second speed
setting until the dough begins to come away from the sides of the
bowl. Mix in the softened butter and knead again until the dough is
smooth. Cover with a damp cloth, then let rise at room temperature
(75 to 80°F/24 to 25°C) for 1 hour.
Punch down the dough by hand, then roll it out to the width of the dry
butter and double its length. Freeze for 5 minutes, then refrigerate
for 15 minutes.
Place the dry butter in the middle of the dough, and fold over the
edge of the dough on each side. Place butter side up. Using a rolling
pin, make a double turn: Roll from top to bottom to a thickness of
about ¼ inch (7 mm). Make a slight mark in the middle of the dough,
fold the top and bottom to this midpoint, and fold the dough in half
again like a wallet. Refrigerate for 10 minutes. Finally, do a simple
turn: Roll out the dough to a thickness of ⅜ inch (1 cm), fold the top
third of the dough down, and then fold the bottom third over the top.
Roll out to a thickness of ⅛ inch (3.5 mm).