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Before starting this Flour Dough recipe, make sure you have organised all the necessary ingredients.
In the stand mixer recipient, shape the flour into a fountain. In the centre, add the salt...
... and softened butter.
Start kneading, using the dough hook.
Gradually incorporate the water (it should be at room temperature)...
... until the dough has a firm consistency...
... and comes away from the sides of the bowl. Transfer the dough into a recipient and reserve in the fridge for at least 1 hour. It is best to make the dough the day before. This dough is used to seal the lid on a terrine pot or a casserole so that all the flavours are preserved while cooking. This method is a great idea for braised stews.
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