Brod & Taylor FP-101 Manual De Instrucciones página 76

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On day 1 the dough can be made, chilled, rolled and cut. Then the rolls are
refrigerated overnight. In the morning, pull the rolls out of the fridge about 2¼
hours before serving time, to proof and then bake. Alternative timing notes are
at the end of the recipe.
Equipment: Brød & Taylor Folding Proofer. A stand mixer is helpful for the
long kneading time and sticky dough texture.
Make the Roux. Measure the flour into the bowl of a stand mixer. In a
small saucepan, add the milk and whisk in 1.6 oz (45g) of the flour from the
mixer bowl. Heat over medium-high heat, whisking constantly, until uniformly
thickened and bubbling, about 20-30 seconds after the mixture first begins to
boil. Cover and chill until cool to the touch.
Set up the Proofer and check on the butter. The butter will incorporate more
easily with the dough if it is so soft that it's gone all melty at the edges. It
can be softened in the Proofer at 84F / 29C. To prepare for rising the dough,
lightly oil a container and mark it at the 1 quart (liter) level (2 quarts or liters, if
making a double recipe).
Mix the Dough. Add the instant yeast and salt to the flour in the mixer bowl
and stir to combine. Add the water, cooled roux, honey and egg yolk. Mix on
low speed until flour is moistened. Once the dough comes together it should
stick to the sides of the bowl. If necessary, add 1 more tablespoon (15ml) of
water to achieve the right consistency.
Knead Intensively for an Ethereal Texture. Raise mixer to medium-low
and knead for 5 minutes. The dough should still be sticking to the sides of the
bowl. Add the butter in four parts, kneading until each piece is incorporated
before adding the next. Scrape down the sides of the bowl as necessary.
Once the butter is incorporated, knead for 10 more minutes on medium-low.
The dough should pull away from the sides of the bowl, although it may still
stick on the bottom.
Ferment the Dough. Check that the Proofer is set up with water in the tray
and the temperature at 84F / 29C. Scrape the dough into the oiled container,
place in the Proofer and allow to rise until doubled, about 75-80 minutes.
Fold and Chill. Turn the dough out onto a lightly oiled surface and stretch
and fold all four sides to the middle, creating a square package. Wrap loosely
and chill (a relaxed, cool dough will be less sticky and easier to roll out
without adding more flour). After 30 minutes, deflate the dough and re-wrap.
Chill 30 more minutes or until it's convenient to roll the dough, up to 24 hrs.
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