Recipe by Riccardo Camanini: Kouign-amann

For the Dough

300 ml water at 28°C
44 g fresh yeast (or 14 g dry yeast)
15 g granulated sugar
240 g flour or 481 g "00" flour
17 g salt
57 g powdered sugar
144 g butter at room temperature

For the Butter Block

361 g butter at room temperature
72 g "00" flour

Method

Mix the water with the yeast and 12 g of sugar. Let it rest for 5 minutes.

Combine all the dough ingredients in a stand mixer and knead for 12 minutes (starting at speed 1, then increasing to speed 2).

Let the dough rest at room temperature in a closed container until it triples in volume.

Deflate the dough and let it rest overnight in the refrigerator.

In the meantime, mix the butter for the butter block with the flour, place it in a vacuum bag (size 3), and shape it into a 22 cm square, leveling it as uniformly as possible. Refrigerate until use.

The next day, roll out the dough into a square and insert the butter block as if making puff pastry. Perform the first tri-fold. Allow the dough to rest, then roll it out again. Dust with powdered sugar, roll with a rolling pin to help the sugar adhere, flip the dough, and repeat on the other side. Perform another tri-fold. Refrigerate until ready to use.

Let the dough rest at room temperature before using it. Roll the dough into a 36x36 cm square. Cut the dough into 36 squares, each measuring 6x6 cm. Bring the corners of each square to the center one at a time. Place in a mold, add a weight in the center, and let it rise further.

Bake for 25 minutes at 200°C with 100% humidity, fan setting 1.