Class Information

Date, Time & Zoom Info

November 21, 2020

9:00AM PST/12:00PM EST

Class lasts for about 9 hours, with lots of breaks and down down for resting and rising. It’s a great day for doing laundry or other small tasks.

Zoom information was emailed to you.

Prep & Notes

The Night Before: Make the Sponge according to the recipe. It will be a little dough ball. If you mixer isn’t mixing it well, knead it on the counter by hand for a few minutes. Cover and let stand at room temperature. Ideally, you should make this at about 9pm EDT on Friday. A little sooner or later is fine.

Butter should be cold for baking day. Butter should stay cold, but sponge should be at room temperature.

Make sure there is room in your freezer for a baking tray to fit.

Resting: For beginners, I strongly suggest doing the full 45 minutes in the refrigerators to give enough time for the dough to fully relax. Especially after the third fold. If the dough is not fully relaxed, it will be difficult to roll out thin enough. Once you’ve made the dough and feel comfortable with the feel of it, you can try shortening the resting time between folds by using the freezer for 20 minutes.

Email me with any questions. sarah@sugarbysarahla.com