Download Laminated Doughs By Linn-Benton Community Pdf book free online – from Laminated Doughs By Linn-Benton Community Pdf book; Laminated dough refers to the process of folding butter into dough multiple times to create thin alternating layers of butter and dough. The gluten in the flour also gets developed during the folding and rolling process, giving structure to these thin layers of dough between the rolled fat.
If done properly, a laminated piece of dough will have hundreds of alternating layers of butter and dough. When the heat of the oven hits this dough, the water in the dough and in the butter converts to steam. The steam puffs up each layer of dough before it evaporates, creating separate layers of delicate, flaky pastry.
Make a base dough called a detrempe. Then place a flattened beurrage of cool but pliable butter on top of the dough — the temperature of this butter is important (around 60 degrees) because it needs to be cool enough that it doesn’t melt into the dough, but soft enough that it can be flattened and rolled out. A safe bet is to ensure that the dough and the butter are the same temperature.
The dough is folded over the butter and then carefully rolled out again. This process is called a turage, or turn. The dough is carefully wrapped up and chilled briefly to firm up the butter again before it is rolled out and folded again. You must allow the dough to rest long enough for the gluten to relax in order to roll out the dough.
The more turns completed, the more layers of butter and dough are formed. The more layers formed, the flakier the finished product. There is a balance of doing enough turns to produce flakiness, but not so many turns that the butter ends up completely incorporated into the