Day One - Butter Block & Dough

Project Description

Share a little about the ingredients and techniques used to create this dish/item. I followed the recipe almost entirely. Initially I planned to use (Bob's Red Mill) organic unbleached white flour - as I typically prefer baking with organic flour. However, after watching the videos my youngest sous chef (5 year old) was adamant we use King Arthur flour. Costco doesn't carry Plugra (at least not in San Diego) - and it was ridiculously expensive at Whole Foods ($5 for an 8 oz. block). I bought one block and substituted the remaining amount with Kirkland (Costco brand) unsalted butter. Plugra is definitely superior taste wise - but very reminiscent of Land o' Lakes - so I will likely use that next time instead (it's more affordable and accessible than Plugra). What are you most proud of? I'm proud how successful everything turned out. What advice would you give someone starting this project? WEIGH YOUR INGREDIENTS! I believe this is probably my best advice/recommendation. I weighed everything in grams and found that 2.5 teaspoons of yeast did not weigh 10g - it was actually closer to 3 teaspoons. I also discovered my Pyrex glass measuring cup is off - because 16oz of measured water actually weighed more than 17 oz. It may not seem like a problem for most people - but it can be problematic. Follow the recipe as closely as possible the first time through - if only to get accustomed to the process and technique.

Q&A with Serena Michelle

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