This is a lengthy, multi-tasked recipe. So, first I resurrected my requisite 8 metal rings from the storeroom, but I could not locate a sheet pan of the right size so I used only 6 rings on a smaller sheet pan. I attempted to find the highest fat butter recommended: Vermont Butter and Cheese Creamery Cultured 86%. My grocers did not have it, but I did find, and did use, Organic Valley European Style Cultured Butter 84%. This was a good thing. The King Arthur Bread Flour I had on hand as well as Dr. Oetker Instant Yeast and Caster Sugar.
|Mis en Place|
The instructions are clear in the mixing of the dough and then it rests for 30 minutes covered.
My apartment kitchen is very small with one door opening and no windows. It is only ~4' x 8'. When the lights and the oven are on, it is very hot. To keep the butter from melting during these folding turns was almost impossible, but I did the best I could to follow the turning and chilling, and as hot as it was when rolling and folding, frankly I was pleased that it came out as well as it did.