| 3 ½ c | Bread Flour |
| 1 c | Pastry Flour |
| 1 ½ c | Cold Water |
| 2 T | Sugar |
| ½ T | Salt |
| ¼ c | Milk Powder |
| ⅓ c | Butter, Cold Diced |
| 1 T | Yeast |
| 12 ea | Butter, Cold cut into 1 cm x 1 cm x 1 in rectangles |
- Preheat oven to 450F
- In an Electric Mixing Bowl, add Bread Flour, Pastry Flour, Sugar, Salt, Milk Powder, and Yeast and mix until evenly distributed.
- Add the Hook Attachment and while mixing on low add the cold water until a shaggy dough forms.
- Begin Mixing on Medium, adding a Cube of Cold Butter at a time and mix until smooth, approximately 15 – 20 minutes.
- Take the dough out of the mixing bowl and shape into a single round smooth dough, then place back in the mixer and cover with a damp towel.
- Allow the dough to bulk ferment until double in size, between 1 – 2 hours depending on room temperature
- Once dough is double in size, place on a clean surface and divide into 4 oz potions and roll long into a pseudo baguette.
- Allow to rest for 15 minutes covered with a damp towel.
- One at a time using a rolling pin, roll the pseudo baguette shaped dough long wise into a thin long triangle shape with a 2 inch base nearest to yourself.
- Place a single 1cm x 1 cm x 1in Cold Butter Rectangle at the base and gently roll the dough to the tip and place on an unlined sheet tray.
- Repeat steps 9 and 10 until all 12 rolls are properly rolled and spaced on the Sheet Tray with space to expand.
- Allow the Rolls to proof until doubled in size under a damp towel, approximately 1 – 2 hours pending on room temperature.
- While waiting for the rolls to proof, place a 4in 6th pan with water filled half way in the oven to begin to collect steam.
- Once doubled in size, Spray each roll with water 3 times and salt generously with Finishing Salt or Pretzel Salt
- Bake at 450F with the steam pan for 4 minutes
- Remove the steam pan and bake for 4 more minutes
- Rotate and bake for 7 more minutes until crispy and golden on the outside.
- Pull and bread is best eaten right away
