Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 22ºC
Scale: Dough pieces of approx. 3500 grams
Fold the butter plastically before folding Laminate it, fold in once in three (1 x 4) Let the dough rest in the refrigerator After 15 minutes laminate it again, fold it twice in three (2 x 3) Let the dough rest again in the refrigerator
Roll the dough into a slice with a thicknees of approx. 5.5 mm Cut into squares of 7 x 7 cm (weight approx. 120 grams) Place the dough pieces on baking sheets
Final proof: Approx. 60 minutes
Baking: approx. 15 minutes at 230ºC with steam
Cover with chocolate
