Laminating Folding Pastry

These are known as the french continental english and scotch methods.

Laminating folding pastry. These layers which alternate between butter and dough. So in all i tested 24 variations of lamination. Dough butter dough. Canol s laminating lines are suitable for the continuous production of puff danish and croissant dough avoiding any stress or undue tension on the dough and therefore guaranteeing a high quality.

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. 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. However the results are valid for all kinds of laminated bread. 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.

With the palm of your hand flatten the book until it thins out a bit before going at it with the rolling pin. How to laminate dough. The two most common types of laminated dough are puff pastry and croissants. Before we go on to describe the methods of lamination let us talk about the methods of rolling and folding the pastry to give it the laminated.

Fold the top of the dough down over the butter and pinch the edges shut. The goal of all of these techniques is to generate elasticity in your dough which results in a relatively open airy crumb and good oven spring and bloom to the dough score. The process of rolling and folding puffs in the oven and shatters under your. Every laminated dough be it puff pastry croissant or danish begins its life as a thick slab of butter encased in a dough envelope.

Your past pie doughs may have been tender sure but my recipe which relies on the process of lamination i e. Ask 20 pastry chefs. 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. So this is the crux of lamination.

The difference among these methods is the way that the fat is encased into the dough during the stages of rolling and folding. Laminating is a method of gluten development like stretching and folding coil folding hand kneading slapping and folding rubaud mixing and stand mixer mixing. Lamination is the process of folding and rolling butter into dough over and over again to create super thin layers.