Lamination Process Baking

Actually a chinese rolling pin but the overall effect is the same. In the laminating process those big butter chunks will get flattened out into long sheets. 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.

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Lamination is the process of folding and rolling butter into dough over and over again to create super thin layers.

Lamination process baking. 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. You can see that laminating dough early is more difficult a tear or two as the gluten is less developed at that point. 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.

These layers which alternate between butter and dough are what give croissants. You can also see that ll looks bubblier at the end of the bulk fermentation because large bubbles from laminating were added more recently. Add the ice water smash it into the dough aggressively and then you re ready to laminate and it. Below is a photo gallery of the process and under that the recipe used for this test.

Laminating dough it actually a pretty straightforward affair requiring only the most rudimentary tools primarily this.

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