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1000 g French Type 55 flour or unbleached all-purpose flour / plain flour (extra for

dusting)

280 g water

280 g whole milk (you can take it straight from the fridge)

110 g sugar

80 g soft unsalted butter

22 g instant yeast

Butter : 560 g cold unsalted butter for laminating 2egg + 2 tsp water for the egg wash

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