Lamination In Baking

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.

Lamination in baking. At the bakery we use a big mechanical rolling machine called a sheeter at home or when the sheeter breaks we use a rolling pin. 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. 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. So this is the crux of lamination. 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. For the rolling instructions i m going to quote jackie here directly from her instructions in our book baking by hand.

I like the rolling pin better. I ve noticed a significant increase in overall dough strength and ease in final shaping since adopting the method no need to pre shape. The dough is wrapped around butter so that the butter is completely enclosed in. Laminated dough is a baking term that can show up from time to time that is often not fully described.