TECHNIQUE KNOWLEDGE

Lamination

Lamination creates repeated alternating layers of dough and fat. During baking, steam separates those layers and produces lift, flakiness, and crisp structure.

Why It Works

Butter layers act as barriers between sheets of dough. Water in the dough and butter turns to steam, pushing layers apart before the structure sets.

Method

1. Prepare dough and butter with compatible firmness.
2. Enclose the butter without gaps.
3. Roll evenly, keeping edges square.
4. Fold according to the required turn system.
5. Rest and chill between turns so gluten relaxes and butter stays layered.
6. Shape with minimal compression and proof yeasted laminated dough appropriately.

Common Mistakes

• Butter too cold and cracking into chunks.
• Butter too warm and smearing into dough.
• Skipping rests and fighting elastic dough.
• Pressing cut edges together and sealing layers.

Professional Application

Used for croissants, Danish pastry, puff pastry, palmiers, turnovers, and laminated savoury pastry.

Chef’s Notes

The ideal condition is flexible dough and flexible butter at similar firmness. Temperature control protects the layers.

Related Techniques

Gluten development, folding dough, fermentation and proofing, and blind baking.