Lamination of Doughs

Editor's note: It was recently brought to my attention that the majority of this article was lifted, word-for-word and without permission, from a San Francisco Baking Institute Newsletter article, so it has been removed from the site. The pictures are originally, I believe, so I will leave them up here because readers may find them instructive. My article on baking croissants for the first time is also still available on the site.