The End is Coming
The Sheeting Party
The Starting Line
Fermentation is #1
Defining Moment
100
Prevents a skin from forming on pastries and enhances the crust color
What is egg washing
100
Dough must do this between folds
What is rest?
100
The first step in making successful laminated dough.
What is proper mixing?
100
The usual length of the first fermentation
What is 2 hours?
100
The process by which layers of dough and butter are created to make flaky pastries
What is lamination?
200
A crucial piece of equipment to be used to ensure uniform sizing and speed in production
What is a ruler
200
The side that is toward you when sheeting
What is clean folded edge?
200
When the mixing time is short, this is required
What is a longer first fermentation?
200
When you should put your dough in the refrigerator for the 2nd hour
What is when the dough temperature 79 degree F or warmer?
200
Another name for the butter or rolled in fat used in lamination
What is beurrage
300
The ideal temperature for final proofing of laminated dough
What is 78 degrees?
300
This ensures the dough does not shrink during the final steps of lamination
What is rest?
300
Reduces the mixing time and will increase the extensibility of the dough
What is autolyse?
300
the range of temperature the dough should be when it should remain at room temperature for 1 hour
What is 73degrees to 78 degrees.
300
When you fold one third of the rolled out dough toward the center than fold the other third on top of that
What is the single or letter fold?
400
When creams, fillings, or jams should be added to your product
What is just before baking?
400
The result you get when you use a combination of fold types
What is a flakier pastry?
400
This results in better volume and a more consistent production schedule
What is the improved mix?
400
Where the detrempe goes after the first hour of the first fermentation
What is the refrigerator
400
You may use this piece of equipment to roll out your fat in a large bakery
What is a butter press?
500
This allows full oven spring to happen during baking
What is steam?
500
As folds are completed, this increases
What is the dough's strength?
500
Optimal dough temperature temperature for laminated dough once mixed
What is 76 degrees F?
500
A warm area
Where you put your dough the first hour of fermentation when it is colder than 72 degrees
500
The other name for the double fold that is off center
What is the book fold?
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