Laminate doughs

Student objectives

Understand what a laminate dough is Understand the difference's between

them Understand what they are used for Know how to make an appropriate

laminate dough

What is a laminate dough

A laminate dough is one that has several layers of butter and flour

They use steam as a leavening agent, the butter gets hot and evaporates the steam is caught by the gluten and this causes the dough to rise

Some may also include yeast for an extra boost to the leavening

How do we make it?

The steps for a laminate are the same as any other dough product up until we add the “Lock-in”

Lock-in is a layer of predominately butter, it may be combined with a small amount of flour

By doing the four fold method after the lock-in we create our layers

Lock-in The lock in needs to be as pliable as

the rest of the dough To stiff and it will tear our dough To soft and it will not properly form our

layersPlace the lock-in in the middle of the

dough then do a trifold(chapter 30 Gisslen’s book)

Four fold

Fold each end towards the center, then fold those in half

Close the book Rest 30 minutes and re-roll, binding

of book should be facing you when you start

90º turn

Cut shapes

Roll out your dough to desired size for your products

Shape and let rise in proofer Temperature is critical!!!

Above 85° and butter will melt out of your product!

Uses

Puff pastry Butter only

Croissants Butter and yeast

Danish Butter yeast and sugar for sweetness

Puff pastry

Strip tarts Napoleons tartlets

croissants

Croissants for sandwiches

Chocolate pastry Breakfast

croissants

Danish

Traditional Danishes Bear claws