What Does It Mean To Laminated Dough

Every laminated dough be it puff pastry croissant or danish begins its life as a thick slab of butter encased in a dough envelope.

What does it mean to laminated dough.

The more turns your laminated dough has the more flaky your finished pastry will be. 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. Croissant and danish pastries typically served for breakfast are examples of laminated yeast doughs while puff pastry also known as pâte feuilletée or mille feuille meaning one thousand layers is an unleavened type. It s a crucial step in making yeast breads.

Without well developed gluten your bread or rolls would be flat and tough. 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. The two most common types of laminated dough are puff pastry and croissants. 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.

This one has more butter than the average which means the crust will come out. Laminated definition formed of or set in thin layers or laminae. 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. How to laminate dough.

Laminated doughs include puff pastry croissant dough and danish dough. Kneading the dough makes bread and rolls light airy and chewy. 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. 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.

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. Laminated pie dough that is pie dough that s been rolled and folded has layers and layers of flakiness. 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.