Joe Pastry Laminated Dough

Puff pastry is the simplest form of laminated dough with just butter folded into a basic dough of flour water and salt croissants take it one step further and add yeast and milk to the dough which make the pastries richer rise more and end up more bread like danishes palmier cookies kouign amann and sticky.

Joe pastry laminated dough. We hope you enjoyed them. 3 of 3 rough puff pastry is a simple way of layering chunks of butter with flour for a flaky texture similar to traditional laminated dough. Laminated dough refers to a baking technique in which many thin layers of dough referred to as leaves are separated by butter as a consequence of repeated folding and rolling. Gluten builds during the rest periods and when baked the water contained in the butter turns to steam.

Puff pastry croissant and danish are the three original laminated doughs. Make the pastry dough. How to laminate dough. There are different types of laminated doughs.

Puff pastry also known as pâte feuilletée is a flaky light pastry containing several layers of butter and dough the gaps that form between dough layers l. Puff pastry is what s known as a laminated dough famous for its paper thin sheets of puffy soft yet crackly pastry and made by the repeated layering and folding of dough and cold butter punctuated by trips to the refrigerator to chill. This 3 layer dough butter dough package is then flattened and folded however many times it takes to get the number of layers the maker is after. This 3 layer dough butter dough package is then flattened and folded however many times it takes to get the number of layers the maker is after.

Every laminated dough be it puff pastry croissant flaky pastry or danish begins its life as a thick slab of butter encased in a dough envelope. The two most common types of laminated dough are puff pastry and croissants. A folded flaky pastry for say a galette can. Cover and allow to rest until foamy on top about 5 minutes.

Whisk the warm water yeast and 1 tablespoon 6g of sugar together in a large bowl. Every laminated dough be it puff pastry croissant or danish begins its life as a thick slab of butter encased in a dough envelope. Matthew o shea getty images. When made and baked properly it puffs up into lots of very flaky airy layers.