In this video you ll learn how to knead dough by hand to strengthen the gluten strands that give bread structure.
What does it mean to laminated dough.
How to laminate dough.
The term laminated dough refers to any pastry dough that has been rolled and shaped in a way in which many layers are created of dough alternating and fat.
This one has more butter than the average which means the crust will come out.
A laminated dough is made by rolling and folding butter or other fats known as the beurrage into the dough to create hundreds of thin layers of flaky pastry.
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 more turns your laminated dough has the more flaky your finished pastry will be.
The two most common types of laminated dough are puff pastry and croissants.
We recently hosted bakery owners andy and jackie king at our baking education center here in norwich vt where they taught a delightful class in laminated dough the multi layered buttery dough used for croissants and other wonderful pastries.
Laminated pie dough that is pie dough that s been rolled and folded has layers and layers of flakiness.
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.
Without well developed gluten your bread or rolls would be flat and tough.
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.
Laminated definition formed of or set in thin layers or laminae.
Kneading the dough makes bread and rolls light airy and chewy.
It s a crucial step in making yeast breads.
Laminated doughs include puff pastry croissant dough and danish dough.
Technically the fat used to make a laminated dough could be something other than butter and the name would be the same but the best tasting and best looking laminated doughs use butter.
There are various techniques for how the dough is laminated with the fat and in which layers are created but all laminated doughs go through a series of repeated folding and.
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.
