Jeni Wright, Eric Treuille, Le Cordon Bleu

Rolling and Folding the Dough

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
In this stage, the dough is rolled out, then folded like a letter. It is important to keep the edges even and straight. Roll dough away from you with firm, even strokes.
  1. Roll the dough into a 20- X 45-cm rectangle. Fold the bottom-third up towards the middle.

  2. Bring the top-third of the dough over the folded thirds, and brush off any excess flour.

  3. The dough should be square, have three layers and the edges should align. It now needs turning.

© 1996 All rights reserved. Published by Le Cordon Bleu.