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All ingredients should be scaled and chilled for at least eight hours.
Remove the butter from the refrigerator immediately before mixing and make it pliable by tapping it with a rolling pin.
Mix all the ingredients except the butter on 1st speed in a 2 speed spiral mixer for 6 minutes, and on second speed for 25 minutes until a strong window pane is formed.
Break the cold, pliable butter into pieces and mix it in using second speed for about 5 minutes until the dough is soft and the butter is well incorporated.
Refrigerate overnight.
Divide, pre shape round, rest in the refrigerator, and shape.
Proof for 2 hours at 78F.