|From the recipe website|
|Simulation of the geometry given their numbers|
The only other hiccups are a couple little, shall we say, nurdles, in the dough - little tiny pieces of hard dough from my work surface that have stuck to the sheet. I don't really want to pick them out lest I puncture the sheet. Maybe it's not big deal and they won't be noticeable in the final product.
Oh, and I saw a stripe of butter that has possibly broken through the dough.That's probably a bigger boo boo. I folded the dough so it's on the inside, maybe it will be ok.
The dough feels pretty good. I think the consistency is right. I guess we'll see how it turns out.