Dessert Galette Pastry - active dry yeast

Method

• Dissolve the yeast in the water.
• Add 1/4 teaspoon of the sugar, and allow the mixture to sit until it is creamy, about 5 minutes.
• Beat in the egg.
• Sift together the flours, 2 tablespoons sugar, and salt into a large bowl or into the bowl of a standing mixer fitted with the paddle or a large bowl.
• Add the butter and work with your fingers or beat at low speed until the mixture is crumbly.
• Add the yeast mixture and stir or beat at low speed until the ingredients come together.
• Turn out onto a lightly floured surface and knead gently just until the dough is smooth, about a minute.
• Shape into a ball.
• Place in a lightly buttered bowl, cover the bowl with plastic wrap, and allow the dough to rise in a draft-free spot until it has doubled in size, about 1 hour.
• Turn the dough out onto a lightly floured surface and divide into 2 equal pieces.
• Gently shape each piece into a ball without kneading it, cover the dough loosely with plastic wrap and let it rest for 5 minutes.
• Roll out into very thin rounds, about 12 to 13 inches in diameter.
• If you have a Silpat silicone mat, roll the dough out on the mat; otherwise, use a lightly floured surface and dust regularly with flour to prevent the dough from sticking.
• Cover a pizza pan or a baking sheet with plastic wrap and place the rolled-out dough on top.
• Wrap the edges of the plastic wrap over the dough and place plastic wrap on top.
• Roll out the other round, wrap in plastic and place on top of the first round.
• Freeze until ready to use.