First, activate your yeast by whisking in active dry yeast into milk and sugar. Let sit for 10 minutes or until it starts to get foamy on the top.
On top of your working bench, add bread flour and kosher salt. Using your bench scraper, mix until everything is incorporated and create a well.
Add to the well, your bloomed yeast mixture, 1 egg yolk. Mix with your hand, adding a bit of flour from the inside well until it begins to form a dough.
Add the butter (cut into pieces) to the dough then use your hands and lightly knead to have it fully come together.
Now that the dough comes together, to give the dough a little strength; pick up the dough and slap it against the table and fold it over itself. Continue this process for another 2 minutes.
When done, shape it into a ball and place it into a medium-sized bowl. Cover with plastic wrap and let it rest in the fridge for about 10 minutes.
Once rested, perform the first turn. Grab an edge of the dough, gently pull and stretch it, folding it over itself and gently patting it down with the palm of your hand.
Repeat this process all the way around the perimeter of the dough, until you’ve stretched all the sides.
Flip the dough over and place it seam side down, covering in plastic wrap and resting it in the fridge for 25 more minutes.
After 25 minutes, repeat the process of “turning” for a total of two turns; being careful not to tear the dough when stretching it.
Wrap the dough in plastic wrap one last time and let it rest in the fridge for 60 minutes.
After 60 min, place the finished dough on a sheet of parchment paper.-Roll the dough into a 7-inch by 7-inch square using a ruler. .
Once it is an oval shape, take your parchment paper and fold it so that the edges of the wax paper measure to be 7x7 inches.
Flip the dough over and roll it into those edges, conforming to the shape of the parchment paper. Make sure your dough is evenly flat but do not press to hard either. Once shaped, place in the fridge overnight for 12 hours. This is the end of Day 1.