Description
Laminated dough creation is a baking technique used to produce flaky and tender pastry by layering dough and butter through folding and rolling.
Technical
This process relies on the mechanical properties of gluten and the chemical properties of yeast fermentation to achieve the desired texture and structure. The ideal temperatures for butter and dough are between 15°C to 20°C and 20°C to 25°C, respectively. A resting time of 30 minutes to 1 hour after each fold allows for gluten relaxation.
Science
Primary Reaction
Yeast fermentation and gluten network formation
Sensory Profile
Aroma ()
ButteryYeastyToastedCaramelizedFresh-baked
Origin & History
Civilization
European
Era
Middle Ages