### Buttery Kouign-Amann Recipe (no-knead pastry) #0

chainbaker.com

Curtis Hibbs

Source: chain baker

subheading: For the dough -:

300g (10.6oz) white bread flour

210g (7.4oz) water*

3g (0.1oz) instant dry yeast or 3.6g (0.13oz) active dry yeast or 9g (0.32oz) fresh yeast

3g (0.1oz) salt

15g (0.53oz) sugar

15g (0.53oz) melted butter

note: To learn more about no-knead bread dough temperature control click here.

The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration.

If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.

subheading: For the seasoned sugar -:

150g (5.3oz) sugar

5g (0.17oz) sea salt

subheading: For the layers -:

250g (8.8oz) butter divided in two and frozen. Or two sticks if you’re in the USA.

Directions at chainbaker.com

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