Class Info

Prep & Notes

The Night Before: Make the Sponge according to the recipe. 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. Do not have any ingredients, except for the sponge, at room temperature.

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

Resting: In the video, we try 20 and 15 minute rests in the freezer between folds. For beginners, I strongly suggest doing 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.

Email me with any questions. sarah@sugarbysarahla.com