LAMINATION BASICS
This technique sandwiches layers of fat between layers of dough.
What is lamination?
This fat is preferred for lamination because of its flavor and melting qualities.
What is unsalted butter?
In a single book fold, the dough is folded into this many layers.
What are three layers?
This French term means “one thousand leaves.”
What is mille feuille?
This category includes croissants and Danish pastries.
What is Viennoiserie?
Puff pastry, croissant, and Danish dough are also known by this term.
What are rolled-in doughs?
Professional bakers prefer butter with at least this percentage of butterfat.
What is 82%?
In a double book fold, the dough is folded into this many layers.
What are four layers?
Puff pastry rises without yeast because of this.
What is steam?
Yeast-raised laminated dough should proof at about this temperature.
What is 80°F (27°C)?
The number of times laminated dough is rolled and folded is called this.
What are turns?
This physical property describes a fat’s ability to be shaped or molded.
What is plasticity?
Excess flour should be removed before folding to prevent this problem.
What is layers not sticking together?
Puff pastry is typically baked at this temperature.
What is 400°F (204°C)?
During proofing, laminated dough should increase by this percentage.
What is 70–75 percent?
Laminated dough should be kept between these temperatures during rolling.
What is 40°F to 60°F (4°C to 16°C)?
This protein percentage range in flour is preferred for laminated dough.
What is 11–12.5 percent protein?
Laminated dough scraps are called this French term.
What are rognures?
The flour-and-water base dough for puff pastry is called this.
What is détrempe?
Croissants and Danish pastries are baked between these temperatures.
What is 375°F to 400°F (190°C to 200°C)?
These are the four basic stages in producing laminated dough.
What are preparing the dough, preparing the fat, enclosing the fat, and rolling and folding?
Danish dough contains more of these two ingredients than croissant dough.
What are eggs and sugar?
This machine is commonly used in bakeries to roll laminated dough evenly.
What is a dough sheeter?
These small puff pastry shells are often served as hors d’oeuvre.
What are bouchées?
These three things help leaven yeast-raised laminated dough.
What are yeast, steam from fat moisture, and eggs?