Laminated Dough Principles

Rory macdonald s new cookbook bake has a foolproof laminated dough recipe perfect for making croissants and more.

Laminated dough principles. Laminated dough refers to a baking technique in which many thin layers of dough referred to as leaves are separated by butter as a consequence of repeated folding and rolling. Laminating principles and techniques of laminating. The purpose of laminating is to build up a layered structure by rolling the dough then folding it and turning it through 90 at least once before gauging to the final thickness for cutting. The pages are filled with.

Croissant and danish pastries typically served for breakfast are examples of laminated yeast doughs while puff pastry also known as pâte feuilletée or mille feuille meaning one thousand layers is an unleavened type. Laminated dough is a distinctly flaky type of dough that s used to make croissants danish pastries puff pastries and more. The two most common types of laminated dough are puff pastry and croissants. We are so happy that he decided to share his knowledge in his new cookbook bake.

There are different types of laminated doughs. Here are our favorite things to make with laminated dough. In addition to the variety of types of pastries this versatile dough gives bakers an opportunity to introduce a wide range of exciting flavors to their baked goods. There are various techniques for how the dough is laminated with the fat and in which layers are created but all laminated doughs go through a series of repeated folding and.

Here is a video demonstration of laminating a whole grain dough. Every laminated dough be it puff pastry croissant or danish begins its life as a thick slab of butter encased in a dough envelope. This 3 layer dough butter dough package is then flattened and folded however many times it takes to get the number of layers the maker is after. A laminated dough is made by rolling and folding butter or other fats known as the beurrage into the dough to create hundreds of thin layers of flaky pastry.

How to laminate dough. If the dough is too tight it will be difficult to roll out without the dough insisting on springing back. Puff pastry croissant and danish are the three original laminated doughs. The term laminated dough refers to any pastry dough that has been rolled and shaped in a way in which many layers are created of dough alternating and fat.

Key principles of successful laminated dough. If the dough is soft it will stick to the bench and the pin and the laminations will quickly be ruined. Puff pastry is the simplest form of laminated dough with just butter folded into a basic dough of flour water and salt croissants take it one step further and add yeast and milk to the dough which make the pastries richer rise more and end up more bread like danishes palmier cookies kouign amann and sticky. Chef rory macdonald is a pastry and savory too genius.