Sourdough Laminated Pastry Dough

This is the dough that we use to make all our pastries – from favourites such as pain aux raisins and croissants to our not so traditional rugelach and savoury cheese twists. The trimmings created during the lamination stage can be used to make a simple, light brioche loaf which is good on its own and which we use to make Bostock. The process of building perfect layers of butter between layers of dough is time consuming but is almost magical; the process, even when you do it day in and day