Kouign-Amann

In a large bowl, combine the Bread Flour with the Sea Salt and whisk to distribute evenly.

Dissolve the Instant Dry Yeast in lukewarm Water, then pour into the flour and mix until you have a shaggy dough; knead briefly until smooth and elastic (about 5–8 minutes).

Shape the dough into a disk, cover and let rest for 30–45 minutes while you prepare the butter block.

Place the Salted Butter between two sheets of parchment and bash/roll it into a flat, even rectangle about two-thirds the size of your rolled dough; chill briefly so it remains pliable but cool.

Roll the rested dough into a rectangle slightly larger than the butter block, place the butter on one half, fold the plain half over to encase it, and seal the edges.

Roll the dough-butter package into a long rectangle, sprinkle a thin, even layer of Granulated Sugar over the surface, then perform a simple three-fold (fold into thirds) — this is one turn. Chill the dough 20–30 minutes between turns to keep the butter firm.

Repeat the roll-sugar-fold sequence 2–3 more times (for a total of 3–4 turns), chilling between each turn, so you build many thin layers of dough, butter and sugar. Keep the dough cool but workable throughout.

After the final chill, roll the dough to about 1/2-inch (1–1.5 cm) thickness, cut into rounds or squares, and place each piece into a buttered muffin tin or individual tartlet mold. Sprinkle a little extra granulated sugar over each piece and press gently to shape.

Allow the shaped pastries to proof at room temperature until noticeably puffy (about 45–60 minutes), then preheat the oven to 400°F (200°C).

Bake the kouign-amann for 30–40 minutes, rotating once if needed, until the sugar has melted and caramelized to a deep golden-brown and the pastry is cooked through. If the tops brown too quickly, lower the temperature slightly and continue until done.

Remove from the oven and let cool in the tin for 10–15 minutes so the caramel sets slightly, then invert each kouign-amann onto a rack to finish cooling briefly. Serve warm or at room temperature to enjoy the crisp caramelized crust and tender, buttery interior.