Description
A marriage of wild yeast fermentation and precision fat layering creating microbubbles within gluten sheets.
Technical
Utilizes lactic acid bacteria (Lactobacillus sanfranciscensis) to weaken gluten networks while creating CO2 channels, alternating with butter layers (82-84% fat content) that vaporize during baking into steam pockets. The acetic acid from sourdough stabilizes the laminated structure.
Culinary Significance
Produces pastries with sourdough's tangy depth while achieving croissant-like flakiness, ideal for morning buns or savory galettes.
Science
Primary Reaction
Starch gelatinization
Parameters
Temperature
20°C optimal
4°C to 28°C range
Time
54h
36h – 96h
Equipment
Marble slab (for temperature control)Dough sheeter (alternate to hand lamination)Proofing chamber with humidity control