This is a simple technique to build strength in your dough. Lamination gives gluten new layers, traps air where it matters, and transforms a sticky mass into dough with structure and strength. I started laminating my dough much later, but once it became part of my rhythm, my bread began to breathe differently — open, airy, alive. Here’s how it’s done: 1. Rest dough after the first fold ⏳ 2. Wet counter lightly 💧 3. Stretch into a thin, even sheet 🌐 4. Fold edges back to the center ➡️⬅️⬆️⬇️ 5.
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This is a simple technique to build strength in your dough. Laminatio…
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How to Make Laminated Dough for Croissants, Step by Step
How to Make Laminated Dough for Croissants, Step by Step
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foodandwine.com
Laminating dough is one of the weird and wonderful techniques you can use in the sourdough process. After bulk fermentation has begun (remember that clock starts the minute you add the sourdough culture to your mix), the dough is gently stretched out thin on the counter — not to deflate it, but to build strength in a very even, intentional way. Lamination is best done early in bulk fermentation, once the dough has come together but before significant gas has built up. The sweet spot: About 20–45
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Laminating dough is one of the weird and wonderful techniques y…
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This was my first time laminating dough to add inclusions. I was always terrified of doing laminations I thought it would destroy my dough but I was surprised at how easy it was! Made a BOMB Garlic Confit Parmesan Loaf! Explodes with flavor! Make sure you follow along to see how it comes out and for the full recipe! #sourdough #baking #bread #food #letsbreakbread
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Our definitive guide to mastering laminated dough, and everything you need to make world-class pastries at home, from buttery danish to flaky pain au chocolat. READ MORE: https://bit.ly/3k5Tmpr | Food & Wine
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