Laminated Dough Techniques

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.

Laminated dough techniques. The croissant infographics max m rasmussen. Chef laukhuf from our sarasota campus explain how here. There are different ways to do this. 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.

Laminated dough is a culinary preparation consisting of many thin layers of dough separated by butter produced by repeated folding and rolling such doughs may contain over eighty layers. Lightly flour top of dough. 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. Unwrap chilled all butter croissant dough and transfer to a lightly floured surface.

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. How to laminate dough. Bread baking technique 10 the technique behind laminated dough used for pastry puff pastry croissant etc. There are different types of laminated doughs.

Brush off excess flour. Prior to the kings appearance at the education center we asked andy if he d like to write a blog on the subject. Every laminated dough be it puff pastry croissant or danish begins its life as a thick slab of butter encased in a dough envelope. 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.

The two most common types of laminated dough are puff pastry and croissants. 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. During baking water in the butter vaporizes and expands causing the dough to puff up and separate while the lipids in the butter essentially fry the dough resulting in a light flaky product.