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30g whole milk
400g water (60°F)
5g honey
2g instant dry yeast
4g fine sea salt
32g margarine
Add water, milk, honey, and salt to the bowl of a stand mixer, then whisk until dissolved.
Add flour, then sprinkle yeast on top. Begin mixing on low speed (1st speed).
After 2 minutes, slowly add margarine while continuing to mix for another 4 minutes, totaling 6 minutes on low speed.
Stop the mixer, increase to medium speed (2nd speed), and mix for 2 minutes.
Stop the mixer again, increase to high speed (3rd speed), and mix for 1 minute.
Remove the mixing bowl, cover with plastic wrap, and let the dough rest for 15 minutes.
Divide the dough into 320g portions and shape into balls.
Place each dough ball into a lightly oiled, resealable container and refrigerate for up to 3 days.
When ready to use, remove the dough from the refrigerator and allow it to come to room temperature for at least 2 hours before stretching.
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