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Ingredient

Weight
14 g        YEAST, ACTIVE, DRY
102 g      WATER,WARM
313 g      WATER,COLD
81 g        SUGAR,GRANULATED
10 g        SALT
790 g      FLOUR,WHEAT,BREAD
15 g        MILK,NONFAT,DRY
90 g        SHORTENING,SOFTENED
15 g        BUTTER,MELTED
15 g        BUTTER,MELTED

Method:

  1. Sprinkle yeast over water. Do not use temperatures above 110 F.  Mix well.  Let stand 5 minutes; stir.
  2. Place water in mixer bowl; add sugar and salt; stir until dissolved. Add yeast solution.
  3. Combine flour and milk; add to liquid solution. Using dough hook, mix at low speed 1 minute until flour mixture is incorporated into liquid.
  4. Add shortening; mix at medium speed 10 minutes or until dough is smooth and elastic. Dough temperature should be between 78 F. to 82 F.
  5. FERMENT:   Set in warm place, about 80 F., for 1-1/2 hours or until double in bulk.
  6. PUNCH: Divide dough into about 2 pieces.  Shape each piece into a smooth ball; let rest 10 to 20 minutes.
  7. Scale boules into 1-½ to 2-ounce pieces.
  8. Shape 1 ½ to 2-ounce dough pieces into balls by rolling with a circular motion on work table.
  9. Cover with clean damp cloth; let rest 5 to 10 minutes.
  10. Press center of each ball with a small rolling pin.
  11. Brush with melted butter; fold in half. Press edges together with thumb or palm of hand.
  12. Place on greased 1/4 sized sheet pans in rows 3 by 4; brush with melted butter.
  13. Proof until double in bulk.
  14. Bake at 400 F., 15 to 20 minutes or in 350 F. convection oven 10 to 15 minutes or until golden brown.