What Is Lamination In Baking

Okay a three dough experiment with a middle timing lamination would have been better but i m constrained by my ability to bake two loaves at once and not staggering the baking is crucial to.

What is lamination in baking.

So this is the crux of lamination. I ve noticed a significant increase in overall dough strength and ease in final shaping since adopting the method no need to pre shape. Hi all i want to preface this post by saying i ve watched kristen s video several times of her technique for baking her style of sourdough and it is concise well thought out and she clearly gets great results. In baking and pastry lamination or a laminated dough refers to the technique of layering fat and dough over one another.

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. Full proof baking lamination technique is it necessary to get great bread. So in all i tested 24 variations of lamination. For the rolling instructions i m going to quote jackie here directly from her instructions in our book baking by hand.

The two most common types of laminated dough are puff pastry and croissants. When the dough is baked the water in the butter turns to steam and creates air pockets between the dough that translates into flakiness. Whether it s pastry cream buns croissant etc. However the results are valid for all kinds of laminated bread.

Laminated dough is a baking term that can show up from time to time that is often not fully described. At the bakery we use a big mechanical rolling machine called a sheeter at home or when the sheeter breaks we use a rolling pin. The dough is wrapped around butter so that the butter is completely enclosed in. Lamination a technique i learned from the fellow instagrammer autumn kitchen is an excellent method to increase dough strength and overall dough structure.

The most widely recognizable laminated products are probably croissants and danish. The best way to find out when to laminate and if timing even matters is to do a two dough experiment laminating one dough early in the bulk fermentation and the other later with all else equal. The final product is more bread like in quality however the process of lamination creates the distinct layering found in all pastries of this category. When you look at the pictures at the bottom so you should look at.

Laminated dough is a culinary preparation consisting of many thin layers of dough separated by butter produced by repeated folding and rolling such doughs may contain over eighty layers. 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. Whether it is nice and smooth. Lamination is term for the process of alternating layers of dough and butter when making pastry.

I like the rolling pin better.