Although he says to shape butter to a 1/2 inch layer, he doesn't say what the size should be. Anyone know? Ditto for the initial dough shaping. Although he says to roll out the first dough-butter package into 2-3 times longer than the original length (23 1/2 - 27 1/2 inches). So, what's the original length?
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... that "23 1/2 - 27 1/2 inches" that you mentioned? Is that the 2 - 3 times longer?
If it is, then wouldn't original length be around 9 to 12 inches?
But I'm easily confused, and I could be using the completely wrong numbers.