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Chapter Six: Laminated Dough
Appears in
By Ciril Hitz
Published 2009
Historically, Laminate Originates From the Latin Word Lamina, meaning “thin piece of metal or wood.” More etymologic research reveals one of the earliest uses of the verb translates to “to beat or roll into thin plates”—which is exactly what we do when we make laminated dough. Alternate layers of dough and fat are repeatedly rolled out and folded together to create a multitude of layers.
Laminated doughs encompass many products. Some, such as puff pastry dough, do not require yeast and utilize the leavening power of steam alone to build their layers. But many pastries benefit from the power of yeast, and all the laminated doughs in this book are yeasted. You will find the knowledge crosses over to non-yeasted laminated doughs, should you decide to explore them later.