Lamination Proccess In Baking
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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 proccess in baking. Every laminated dough be it puff pastry croissant or danish begins its life as a thick slab of butter encased in a dough envelope. The dough is wrapped around butter so that the butter is completely enclosed in dough and cannot slip out the package is rolled out folded over to double the number of layers and then the whole thing is repeated. The process for making all laminated doughs is basically the same. Lamination is term for the process of alternating layers of dough and butter when making pastry.
Laminating dough refers to the process of folding butter into dough multiple times to create very thin alternating layers of butter and dough. A block of malleable fat usually butter is then wrapped inside of the dough. And whether you have one in cape town or tokyo all croissants have one thing in common. You start with a very simple dough called a detrempe made mostly of flour water and salt.
They are made from laminated 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.
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