Laminating In Baking

Currently i am generally using forkish robertson approaches.

Laminating in baking. Building strength and adding air into a home milled turkey red and white sonora naturally leavened dough. The laminating width starts at a working width of 600 mm up to 1 600 mm. Fold dough into thirds letter style. I have been chasing this style for eight months and am not getting this oven spring and open crumb although i am improving.

Next we need a some butter large pieces ideally left out of the fridge for about 20 minutes. Prior to the kings appearance at the education center we asked andy if he d like to write a blog on the subject. The laminating belt constantly runs the zigzag laminating movement at the same speed. The main difference is the addition of yeast as well as milk.

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. 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. Unwrap butter block and place in center of dough. Gently roll dough into an 18x12 inch rectangle.

Laminating dough it actually a pretty straightforward affair requiring only the most rudimentary tools primarily this. Actually a chinese rolling pin but the overall effect is the same. There are a few differences between croissant dough and puff pastry. Lamination is term for the process of alternating layers of dough and butter when making pastry.

The two most common types of laminated dough are puff pastry and croissants. Roll dough to 1 inch thickness. The dough is wrapped around butter so that the butter is completely enclosed in. The final product is more bread like in quality however the process of lamination creates the distinct layering found in all pastries of this category.

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 symmetrical laminating conveyor with a buffer system is the best option for lines with a high dough capacity i e. Turn out dough onto a lightly floured surface. Hi all i want to preface this post by saying i ve watched kristen s video several times of her technique for baking her style of sourdough and it is concise well thought out and she clearly gets great results.

Rotate dough 90 degrees and fold dough again into thirds letter style. Laminated dough is a baking term that can show up from time to time that is often not fully described.