Makes 24 oz
0.75 cup cold water
1 tsp salt
2.25 cup all-purpose flour
1 cup vegan butter, cold from the fridge
To make the beurrage:
Refrigerate the mixing bowl in the fridge ahead of time. Mix the vegan butter and ¼ cup all-purpose flour until fully incorporated. Scoop out the mixture into a sheet of plastic wrap, wrap it and flatten the mixture into 6-in by 6-in square. Refrigerate the mixture for at least 30 minutes.
To make the détrempe:
In the same bowl, place 2 cups of flour, salt, and water, mix them until it resembles a bread dough. Allow the dough to rest for a few minutes, and then roll it out into a larger square that can cover the beurrage. Chill it for at least 30 minutes in the fridge.
Fully wrap the beurrage with the détrempe. Roll the dough into 8-in by 10-in rectangle. Along the long edge of the rectangle, fold the right 1/3 and then the left 1/3 into the middle. Refrigerate the dough for 1 hour. Repeat the roll, fold, refrigerate for at least two times. Your dough is ready to be used.