AN CUMANN PEIG FULL

Line up all the edges so that you are left with an even rectangle. From the left side fold the remaining one-third of dough on top of the side that has already been folded. From the right side fold one-third of the dough onto itself, keeping the edges lined up with each other. Place the dough so the longer sides run left to right.When finished, you should have a rectangle about 24 by 10 inches (60 by 25 centimeters) and ¼-inch (6 millimeters) thick. Use extra flour to dust the work surface to ensure nothing sticks.

With a rolling pin, using steady, even pressure, roll the dough out from the center so that it triples in length.You should have a square slightly larger than the butter block. Pinch the seams of the dough together to seal the butter inside. Pull the corners of the dough up and over to the center of the butter block. Arrange the butter block in the center of the dough so it looks like a diamond in the center of the square (rotated 45 degrees, with the corners of the butter facing the center of the dough sides). Place the dough on a lightly floured work surface. Remove the dough from the freezer make sure it is very cold throughout.Make sure to press the butter back to its original 7-inch (18-centimeter) square after working it. If it is too firm, lightly beat it with a rolling pin on a lightly floured work surface until it becomes pliable.

It should still be soft enough to bend slightly without cracking.

Remove the butter from the refrigerator.

Refrigerate the butter until firm but still pliable, about 20 minutes. Place the remaining 25 tablespoons|350 grams of butter in the center of the square and spread it evenly with an offset spatula to fill the square. Flip the parchment over so that the butter won't come in contact with the pencil marks.

While the dough is chilling, draw a 7-inch (18-centimeter) square on a piece of parchment paper with a pencil.

Flip the dough and return it to the freezer for another 15 minutes so that it chills evenly.

Wrap it tightly in plastic wrap and place in the freezer for 15 minutes. Using your palms, press it to form a 10-inch (25-centimeter) square.

Punch down the dough by folding the edges into the center, releasing as much of the gas as possible, and turn it out onto a large sheet of plastic wrap.

Cover loosely with plastic wrap and proof at room temperature until doubled in size, about 1 hour.

Lightly grease a medium bowl with nonstick cooking spray.

Test by stretching it - the dough will have some elasticity.

AN CUMANN PEIG FULL

When finished, the dough will be smooth and slightly tacky and will have full gluten development. Increase the speed to medium-high and beat for 10 minutes. Mix on low speed for 2 minutes to combine. Combine the bread flour, salt, 1 ¼ cups|296 ml + 2 ½ tablespoons water, 1 tablespoon of butter, and the yeast in a stand mixer fitted with a dough hook.

An cumann peig