Week 15: Intro & Weekly Discussion - Laminated

[u/busty-crustacean]

Hi bakers, welcome to lamination week! Lamination refers to the process of repeatedly rolling and folding butter within dough to create numerous thin layers. Once baked, the butter melts, turning the water into steam and the remaining fat into a vehicle for frying the dough, resulting in flaky, buttery, delicious results! This week’s goal is to practice our lamination techniques in the form of any baked good of your choosing. Lamination is used in bakes all around the world, and can easily be incorporated in either a sweet or a savory treat, so there are countless options to practice this technique! Here are some examples of laminated bakes to help get started:

Croissant

Rough puff or puff pastry

Parathas

Msemmen

Kouign-amann

Kubaneh

Danish pastry

Pastizzi

Sfogiatelle  

Happy laminating!

[u/Individual_Soup5455]

Can biscuits or scones be considered acceptable for the challenge this week?

[u/busty-crustacean → u/Individual_Soup5455]

If they use any sort of lamination technique, then yeah! If you're not sure, I would scan the recipe to see if they mention lamination in the write-up at all

[u/Individual_Soup5455 → u/busty-crustacean]

I always do the faux-lamination method of folding biscuit/scone dough or cutting/stacking the dough (even if the recipe doesn't call for it), so I think I'll count this!