1 ounce Instant yeast
14 fluid ounces Water, temperature controlled
2 pounds Bread flour
4 ounces Granulated sugar
1 1/4 ounces Dry milk powder
1/2 fluid ounce Vanilla extract
2 Eggs
3 ounces Unsalted butter, softened
20 grams Salt
22 ounces Unsalted butter, cold (1 lb. 6 oz.)
Yield: 5 1/4 pounds
1. Dissolve the instant yeast in the water in a mixer bowl fitted with a dough hook. Add the flour, sugar, dry milk powder, vanilla extract, eggs, softened butter and salt. Mix on low speed until the dough is uniform and smooth, approximately 4 minutes.
2. Flatten the dough onto a paper-lined sheet pan and place in freezer or refrigerator until thoroughly chilled, approximately 30 minutes to an hour.
3. Beat the cold butter in the bowl of a mixer fitted with the paddle on low speed until pliable, lump free, but still firm.
4. Roll out the dough into a rectangle 1/2-inch (1.25-centimeter) thick. Spread the butter over half of the dough and fold the dough over to completely cover the buttered dough. Press the edges of the dough with a rolling pin to seal. Place the dough with the seamless side towards you and roll the dough lengthwise 1/2-inch (8-millimeters) thick. Fold dough into thirds, a single book fold.
5. Refrigerate until dough is cold and firm, approximately 30 minutes to an hour. Roll the dough then fold into a double book fold then wrap in plastic and refrigerate for 1 hour to complete this second turn.
6. Give the dough a third turn and a single book fold. Wrap in plastic and refrigerate at least one hour before using. Dough may be stored in the refrigerator overnight before using. Form, proof and bake as desired.
7. Yield: 5 lb. 4 oz.
Notes: Method: Rolled-in
Fermentation: Dough 30 minutes. During lamination 2 to 3 hours. Proofing 1 hour
14 fluid ounces Water, temperature controlled
2 pounds Bread flour
4 ounces Granulated sugar
1 1/4 ounces Dry milk powder
1/2 fluid ounce Vanilla extract
2 Eggs
3 ounces Unsalted butter, softened
20 grams Salt
22 ounces Unsalted butter, cold (1 lb. 6 oz.)
Yield: 5 1/4 pounds
1. Dissolve the instant yeast in the water in a mixer bowl fitted with a dough hook. Add the flour, sugar, dry milk powder, vanilla extract, eggs, softened butter and salt. Mix on low speed until the dough is uniform and smooth, approximately 4 minutes.
2. Flatten the dough onto a paper-lined sheet pan and place in freezer or refrigerator until thoroughly chilled, approximately 30 minutes to an hour.
3. Beat the cold butter in the bowl of a mixer fitted with the paddle on low speed until pliable, lump free, but still firm.
4. Roll out the dough into a rectangle 1/2-inch (1.25-centimeter) thick. Spread the butter over half of the dough and fold the dough over to completely cover the buttered dough. Press the edges of the dough with a rolling pin to seal. Place the dough with the seamless side towards you and roll the dough lengthwise 1/2-inch (8-millimeters) thick. Fold dough into thirds, a single book fold.
5. Refrigerate until dough is cold and firm, approximately 30 minutes to an hour. Roll the dough then fold into a double book fold then wrap in plastic and refrigerate for 1 hour to complete this second turn.
6. Give the dough a third turn and a single book fold. Wrap in plastic and refrigerate at least one hour before using. Dough may be stored in the refrigerator overnight before using. Form, proof and bake as desired.
7. Yield: 5 lb. 4 oz.
Notes: Method: Rolled-in
Fermentation: Dough 30 minutes. During lamination 2 to 3 hours. Proofing 1 hour
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