1. Prepare soaker and pâte fermentée, ferment 12-16 hrs.
2. Mix all together for 3 min. on speed 1, adding the pâte fermentée in chunks after it starts to come together. 
3. Mix on speed 2 for 3-3.5 minutes.
4. Bulk fermentation 2 hrs 15 min, folding every 45 minutes (twice).
5. Preshape, then shape.
6. Final fermentation, 1-1.5 hrs at 75 degrees.
7. Steam, then bake at 415° for 35-40 min.

1. Mix all of the dough ingredients for 4 minutes.
2. Mix on speed 2 for 2 minutes.
3. Knead smooth, then bulk ferment for 2 hrs.
4. Divide into 2 pieces, shape into flat rectangles, wrap and refrigerate overnight.

1. Take blocks out of refrigerator for 1 hour, then cut each 1# block into 4 pieces lengthwise (6 pieces total).
2. Piece the 6 slabs together and roll to 1/4 inch thick.
3. Fold the slab in half, then wrap and refrigerate overnight.

1. Place butter on the counter and dough in the freezer for 30 minutes.
2. Roll in the butter and give 2 tri-folds right away.
3. Rest the dough in the freezer for 30 minutes, then give 1 more trifold.
4. Rest the dough in the refrigerator for 90 minutes, then in the freezer for 30 minutes (or you can freeze until using the next time).
5. Sheet to width of sheeter, then to 3mm thickness and random length.
6. Shape and proof 2 to 2.5 hours for croissants or 1.5 hours for flat pieces.
7. Bake at 375 for 18-20 minutes.
8. Allow to cool on pan 5 minutes before moving.

1. Mix dough ingredients with hook for 3 minutes on speed 1 and 3 minutes on speed 2.
   
2. Cover dough and set aside for 1 hour.
   
3. Mix spread ingredients together with flat beater until smooth.
   
4. Toast pecans and set aside.
   
5. Spread 2/3 of the spread mixture on the bottom and sides of a 12”x17” roasting pan. 
6. Sprinkle half of the pecans on the bottom of the pan.
   
7. After dough has rested for 1 hour, sprinkle counter lightly with flour, roll out square 16" x 16" about 1/4" thick..
   
8. Lightly brush the seam closest to you with water.
   
9. Spread 1/3 of the spread mixture on your rolled out dough, staying away from the moistened seam.
   
10. Sprinkle ½ of the pecans on the spread / dough.
    
11. Roll up the dough towards you pressing evenly on the clean seam to make sure the roll seals.
    
12. Using a sharp bread knife, trim the edges, then divide the roll into 12 sections.  Place them evenly spaced in the pan.
13. Cover with plastic wrap and set aside until almost doubled in size, about 60 minutes.
    
14. Place the roasting pan on a sheet pan, then bake in the middle of the oven for 30 minutes at 360°.  (until brown)
    
15. Let cool for 5 minutes before inverting on foil or another pan.

Updated 7/17/08

This filling is used in our Bear Claws.

1. Blend all of the ingredients together with a flat beater until smooth.
   
2. Cool to slightly thicken before filling pastries.

1. Prepare all of the ingredients except for the apples.
2. Set aside croutons and almonds.
3. Peel and cut half of the apples into small pieces (1/4 in).
4. Mix apples into the sugar mixture, heat to a boil, then reduce to simmer uncovered about 20 minutes. Stir occasionally.
5. Just before your 20 minutes is up, peel and cut the remaining apples into medium-sized pieces (1/2 in).
6. Add apples, bring to a boil while stirring, then reduce heat. Cover and simmer for 5 minutes.
7. Cool. Stir croutons and almonds into mixture before using.

This makes enough for 5 1.5# strudels.