Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Laminating layers dough and butter while scoring creates steam vents to shape the loaf.
Origin: Viennese (19th century) — Austria
See full technique reference →During lamination, the dough temperature must stay between 10–15 °C so the butter remains solid; if it rises above ~20 °C the butter melts, fusing the layers and collapsing the flaky structure. Scoring at 100–120 °C cuts the dough, allowing steam to escape, preventing doming and promoting a crisp, caramelized crust.
Primary Reaction
Gluten relaxation and fat solidification during lamination; steam formation and Maillard browning during scoring
Gastronome opens the rest
The Gastronome plan is $7/month (or $70/year). Permanent memory, Verified answers, full library access.