3 basic dough with pate Recipes

recipe refrigerated pate fermentee (1 3/4 lb), recipe follows, minus 1 tbsp 80 degree f. water (.71 lb), unbleached, unbromated all-purpose flour (1 lb), minus 1/16 tsp instant dry yeast (2.8 g), kosher salt (9 g), special equipment : an instant-read thermometer and an electronic or balance scale

all-purpose flour (170 g), sugar, salt, very cold unsalted butter, cut into bits (3/4 stick, 86g), egg, ice water