What Is The Lamination Process In Baking

Actually a chinese rolling pin but the overall effect is the same.

What is the lamination process in baking.

Guathier demonstrates and discusses how important it is to keep the layers distinct by keeping the dough cold during the rolling folding and resting process. The gluten in the flour also gets developed during the folding and rolling process. Laminating dough refers to the process of folding butter into dough multiple times to create very thin alternating layers of butter and dough. Laminating is a method of gluten development like stretching and folding coil folding hand kneading slapping and folding rubaud mixing and stand mixer mixing.

Laminating dough it actually a pretty straightforward affair requiring only the most rudimentary tools primarily this. Then students learn to mix their croissant dough prepare butter sheets and start the lamination process. Sticky buns danish kouign amman even some pastry doughs and pie crusts are laminated for greater flake and tenderness. 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.

High protein gluten flours manipulating your dough via hand mixing salt content lamination as you will see in the video below stretch and folds lowering the hydration and properly fermenting the dough. Once you have the process down it s incredibly flexible and can be applied to a number of other pastry items. The process for making all laminated doughs is basically the same. 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.

Lamination is term for the process of alternating layers of dough and butter when making pastry. Many variables contribute to increased dough strength. Today we re discussing lamination specifically how it relates to various shapes of croissants.