Lamination Process In Baking

The brand new class teaches pastry enthusiasts how to mix laminate and bake perfect croissants and danishes.

Lamination process in baking. In fact it can be fun. Puff pastry also known as pâte feuilletée or feuilletage in french is a very delicate and rich pastry that consists of many thin alternating layers of dough and fat. So instead of practicing lamination with an advanced french pastry table the croissant and start with something a touch simpler. You can also see that ll looks bubblier at the end of the bulk fermentation because large bubbles from laminating were added more recently.

These layers which alternate between butter and dough are what give croissants. The baking process also consists of further handling which can cause damage and inflict contamination on a pcb. There s even a stress relief component but it takes some patience to master and patience is a resource that croissant making is known to test. I ve noticed a significant increase in overall dough strength and ease in final shaping since adopting the method no need to pre shape.

You can see that laminating dough early is more difficult a tear or two as the gluten is less developed at that point. Laminating dough it actually a pretty straightforward affair requiring only the most rudimentary tools primarily this. Lamination a technique i learned from the fellow instagrammer autumn kitchen is an excellent method to increase dough strength and overall dough structure. Lamination is term for the process of alternating layers of dough and butter when making pastry.

Therefore the need for baking should be avoided as much as possible with preventative maintenance during the assembly handling and storage of pcbs. Lamination is not actually a difficult skill. Our first ever the art of lamination croissants danish class was held at our south melbourne baking studio a few weeks ago. Lamination is the process of folding and rolling butter into dough over and over again to create super thin layers.

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. 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. During the manfuacturing of pcbs the lamination process should be conducted in. The two most common types of laminated dough are puff pastry and croissants.