Advertisement
Three-Fold
Appears in
By Culinary Institute of America
Published 2015
In the three-fold method, the fat is rolled into a rectangle that covers two-thirds of the dough. The third of the dough not covered with the roll-in fat is folded over to cover half of the roll-in, and then the remaining side (or third) is folded over that. The edges are then sealed to completely encase the Four-Fold roll-in fat.
Roll the dough to the proper dimensions and visualize it in thirds.
Fold one-third of the dough over the center third.
Fold the final third over the center. Refrigerate before rolling and folding again.
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the worldβs best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title