Add the salt and yeast and mix the dough again on medium speed for 5 to 8 minutes. The dough will start to move as one cohesive unit, balled up around the hook.

It will be ready for the butter when it’s very strong, showing good resistance when you try to pull a piece away from the mass. The gluten needs to be at maximum strength before you start adding all the fat from the butter.

Gradually mix the butter in, one-quarter of it (40g) at a time. After each addition, mix the dough until the butter is incorporated, then add the next 40g, and repeat until it all has been incorporated. You will have a silky, glossy, smooth dough.