Laminate doughs

1. Laminate doughs

2. 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

3. 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

4. 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

5. 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 layers Place the lock-in in the middle of the dough then do a trifold (chapter 30 Gisslen’s book)

6. 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

7. 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!

8. Uses • Puff pastry • Butter only • Croissants • Butter and yeast • Danish • Butter yeast and sugar for sweetness

9. Puff pastry • Strip tarts • Napoleons • tartlets

10. croissants • Croissants for sandwiches • Chocolate pastry • Breakfast croissants

11. Danish • Traditional Danishes • Bear claws