Preparation time: twenty minutes
Cooking time: 30 minutes
Total time: 3 hours fifty minutes
Steps 1) to 4) can be performed on your bread machine. The liquid flour for pastry that is usually found on the shelf is type 45, which is a little more liquid than the type 55 recommended for this recipe. If you only have type 45 on hand, you will need to put a little more flour (between 30 and 50 g more) to obtain a smooth and homogeneous dough.