Class Information
Log-In Information
Saturday, February 19, 2022 9:00am PST
Meeting ID: 845 2320 9799
Passcode: butter
Preparations
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 9 or 10pm on Friday. A couple of hours 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 refrigerator 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.
Timing: While we will be together for a while tomorrow, the class is about 3 hours of active time. The rest is resting and proofing time.
Email me with any questions. sarah@sugarbysarahla.com
