Perfect Dough Lamination That Changes Everything 🥖✨
0:59
Perfect Dough Lamination That Changes Everything 🥖✨
4.5K views6 months ago
YouTubeEastern Europe Recipes
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
3:37
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
14.4K viewsSep 10, 2020
FacebookFood & Wine
Laminating the cinnamon toast, croissant dough with my kids narrating
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Laminating the cinnamon toast, croissant dough with my kids narrating
78.8K views5 months ago
YouTubeBaked by Nech
One step. Totally different loaf. This is how to laminate sourdough ⬇️
2:04
One step. Totally different loaf. This is how to laminate sourdough ⬇️
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YouTubeKeep it Sweet Kitchen
Gluten Development by Laminating
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Gluten Development by Laminating
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YouTubeMaximalist Kitchen
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
0:45
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
2.8K views8 months ago
FacebookCrust & Comfort Sourdough
The Art of Viennoiserie: Perfect Croissants & Lamination | Baking Hub Academy
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Laminating dough is where the magic happens. 🥐
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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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Part 2.... Laminating a lemon 🍋 and blueberry 🫐 sourdough loaf.
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