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1
Dissolve the yeast in the water, add 1/4 teaspoon of the sugar, and allow to sit until the mixture is creamy, about 5 minutes.
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2
Beat in the egg.
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3
Sift together the flours, 2 tablespoons sugar, and salt into the bowl of a standing mixer fitted with the paddle; you can also use a large bowl.
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4
Add the butter and beat at low speed or work with your fingers until the mixture is crumbly.
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5
Add the yeast mixture and beat on low speed or stir until the ingredients come together.
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6
Turn out onto a lightly floured surface and knead gently just until the dough is smooth, about a minute.
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7
Shape into a ball.
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8
Place in a lightly buttered bowl, cover the bowl with plastic wrap, and allow the dough to rise in a draft-free spot until doubled in size, about 1 hour.
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9
Turn the dough out onto a lightly floured surface and weigh.
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10
Divide into 2 equal pieces.
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11
Wrap one piece and refrigerate.
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12
Divide the other half into 8 equal pieces and gently shape each piece into a ball without kneading.
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13
Cover loosely with plastic wrap and let rest for 5 minutes.
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14
Roll each piece out into a very thin round, about 5 1/2 to 6 inches in diameter.
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15
If you have a Silpat, roll the dough out on the mat; otherwise use a lightly floured surface and dust regularly to prevent the dough from sticking.
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16
Stack each piece between sheets of plastic wrap, then wrap the stack in plastic and place in the freezer while you prepare the fruit.
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17
Roll out the other half of the dough for use in a single galette; wrap it in plastic and freeze.
