What Is Lamination In Baking

I ve noticed a significant increase in overall dough strength and ease in final shaping since adopting the method no need to pre shape.

What is lamination in baking.

When you look at the pictures at the bottom so you should look at. Whether it s pastry cream buns croissant etc. Full proof baking lamination technique is it necessary to get great bread. The most widely recognizable laminated products are probably croissants and danish.

So this is the crux of lamination. Lamination a technique i learned from the fellow instagrammer autumn kitchen is an excellent method to increase dough strength and overall dough structure. 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. Laminated dough is a baking term that can show up from time to time that is often not fully described.

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. 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 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 pictures of all the results at the bottom of this recipe.

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. 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. Whether it is nice and smooth.

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. There are a few differences between croissant dough and puff pastry. Lamination is term for the process of alternating layers of dough and butter when making pastry. 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.

However the results are valid for all kinds of laminated bread. 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. I like the rolling pin better.

The dough is wrapped around butter so that the butter is completely enclosed in.