| Weigh the first five ingredients into the mixing
bowl. Mix on medium-low speed for twenty minutes or until a fully
developed dough is made. Ferment in the bowl for one hour, or until
it doubles. Remove to a floured tray and press out the gas while shaping
it to a rectangle. Cover with a clean sheet of plastic, tuck it in
all the way around. Chill 1 hour. |
| Roll-In butter, must be of precise
consistency. Not too hard or not too soft. Just that plastic smooth
consistency of shortening. Do not mix or aerate. |
| Using a rolling pin, stretch the rectangle to double
its size. Spread out the butter to cover the center half of the dough,
leaving the edges free of butter. Fold the outer un-buttered flaps
of dough onto the butter so they over-lap slightly in the middle.
Crimp down the middle and across the top and bottom edges. Always
cover tightly with the sheet of plastic. Chill 2 hours. |
| From this point on - we want to keep the dough retarded
by chilling it. Which means cold. 34°-36°(F) Using both your
refrigerator and freezer you can keep this dough cold enough so it
doesn't start getting proofed up at all . |
| Within 2-3 hours of being buttered and chilled it
can receive its' first fold. Always roll the dough out in the opposite
direction of the last time. Using as little flour as possible
- roll the dough out long and wide. When folded into three layers,
it should fit nicely back on the tray. Fold the dough carefully, making
square folds, going corner to corner, preserve the squareness of the "Paton" or
dough piece. Cover and chill. |
| In 4-8 hours of rest time, repeat step #5 by rolling
out long and wide, and folding into thirds. Twice more. A total
of three - three folds. Cover and chill. |
| Can be covered and kept frozen a few days, until needed.
Thaw under refrigeration. |