Laminating Dough

About

Laminating dough is a technique used in baking to create pastries with flaky, layered textures. It involves enclosing butter within a dough envelope, then rolling and folding the mixture multiple times. This process generates numerous thin layers of dough separated by butter, which expand during baking as the butter melts and turns into steam. The result is a light, airy pastry with a characteristic layered appearance. This technique is crucial for making various pastries, including puff pastry, croissants, and Danish. The process requires precision to maintain the integrity of the layers. Different types of flour and butter can be used, with European butter often preferred for its high butterfat content. The folding process can vary, with techniques like the envelope fold and letter fold being common. Proper resting and chilling of the dough are essential to achieve the desired texture and structure in the final baked product.