Laminated Dough Process
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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.
Laminated dough process. Every laminated dough be it puff pastry croissant or danish begins its life as a thick slab of butter encased in a dough envelope. Also many commercial puff pastries aren t made with all. In order to speed the process of creating the dough large chunks of butter are mixed into the actual dough and then the folding process is completed. Blitz pastry is the only laminated dough in which a slab of fat is not encased in the dough before the folding process begins.
The dough is wrapped around butter so that the butter is completely enclosed in. In the laminating process those big butter chunks will get flattened out into long sheets. Every laminated dough be it puff pastry croissant flaky pastry or danish begins its life as a thick slab of butter encased in a dough envelope. Laminated dough is a baking term that can show up from time to time that is often not fully described.
How to laminate dough. Lamination is term for the process of alternating layers of dough and butter when making pastry. 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. Prior to the kings appearance at the education center we asked andy if he d like to write a blog on the subject.
We recently hosted bakery owners andy and jackie king at our baking education center here in norwich vt where they taught a delightful class in laminated dough the multi layered buttery dough used for croissants and other wonderful pastries. 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. The whole process of making laminated dough is definitely complicated and requires a bit of finesse and practice but it s super satisfying to watch just a few simple ingredients like butter flour and water turn into an amazing pastry with structure and delicious buttery flavor.
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