What Is Lamination In Baking

Whether it s pastry cream buns croissant etc.

What is lamination in baking.

So this is the crux of lamination. When the dough is baked the water in the butter turns to steam and creates air pockets between the dough that translates into flakiness. I like the rolling pin better. Lamination a technique i learned from the fellow instagrammer autumn kitchen is an excellent method to increase dough strength and overall dough structure.

I ve noticed a significant increase in overall dough strength and ease in final shaping since adopting the method no need to pre shape. The dough is wrapped around butter so that the butter is completely enclosed in. 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. There are a few differences between croissant dough and puff pastry.

There are pictures of all the results at the bottom of this recipe. So in all i tested 24 variations of lamination. 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. When you look at the pictures at the bottom so you should look at.

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. Whether it is nice and smooth. In baking and pastry lamination or a laminated dough refers to the technique of layering fat and dough over one another.

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. Laminated dough is a baking term that can show up from time to time that is often not fully described. The two most common types of laminated dough are puff pastry and croissants. Lamination is term for the process of alternating layers of dough and butter when making pastry.

The most widely recognizable laminated products are probably croissants and danish. The main difference is the addition of yeast as well as milk. For the rolling instructions i m going to quote jackie here directly from her instructions in our book baking by hand. 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.

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.