Puff Pastry Dough
Makes 3 pounds
  • 3⅓ cups (397 grams) bread flour
  • 1⅔ cups (198 grams) all-purpose flour
  • ½ cup (113 grams) unsalted butter, room temperature
  • 1½ teaspoons (6 grams) fine sea salt
  • 1 cup plus 3 tablespoons (285 grams) cool water
  1. In the bowl of a stand mixer fitted with the dough hook attachment, beat flours, butter, and salt at low speed until mixture looks a bit crumbly, about 1 minute. Add 1 cup plus 3 tablespoons (285 grams) cool water, and beat until dough comes together, about 4 minutes. Increase mixer speed to high, and beat until dough is smooth, 1 to 2 minutes. Turn out dough onto a parchment paper-lined baking sheet, and shape into a rough rectangle. Wrap tightly in plastic wrap, and refrigerate for 30 to 40 minutes.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/peppermint-bark-puff-pastry-wreaths/