Can you laminate dough too much?

Basic tips for working with laminated dough: The key part of laminated dough is keeping separated layers of fat and pastry. If the dough warms up too much, the two will start working together into one cohesive dough which is not desired in this instance.

Why does baked laminated dough have a flaky texture?

When they’re baked, laminated doughs rise because the moisture in the dough turns to steam. The steam, trapped between layers of butter, makes the dough layers puff up. The result is a delicate dough with buttery layers and a remarkably flaky texture that shatters with every bite.

What went wrong with my croissants?

Your croissants were probably under-proofed. Just let them proof a bit longer so they get wobbly and increase visually in size. When under-proofed the butter tends to leak out from in between the layers and you end up with a butter puddle. There’s so much butter in these croissants!

Can you leave laminated dough in fridge?

Instead, you can prepare the dough the morning before you’d like to eat them (or even a day before that!); allow the dough to ferment for a few hours (or overnight) before you laminate it; then shape, proof, and bake it in the morning. Keep in the refrigerator to chill as your roll out your dough.

What can you make out of laminated dough?

“Laminated dough refers to the process of repeatedly folding butter into a dough, thus creating the very thin alternating layers of butter and dough that we savor in croissants and other flaky, butter pastries like the kouign-amann […]” The cookbook has a perfect recipe, with visual aids, for laminated dough a slew of ways to use it.

What should the temperature of the laminated dough be?

Take the butter’s temperature with an instant-read thermometer. It should be 55°F when you start the lamination. If it’s too warm or cold, stick it in the fridge/leave it out, respectively. OK, we’re going to do some measuring in the next steps, but it’s pretty straightforward and all you need is a measuring tape or a ruler.

Can you mix croissant dough with laminated dough?

Mixing croissant/lamination dough is actually one of the more simple mixing processes you can undertake. You’re looking for a lack of dough development. You know all of the kneading you do for other doughs, to develop gluten and make a strong dough? Forget it.

How did the idea of lamination come about?

Originally, lamination occurred when a lean dough (one with no or little fat) was rolled out and a butter block was encased in the dough. It was then rolled and folded several times to obtain a great number of thin layers of dough and butter. These are referred to as “turns”.