The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Lamination of Doughs

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carltonb's picture

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.


wildeny's picture

Inside "the Croissant Dough Formula", the roll-in fat is 25% but didn't mention based on what. It gave me wrong impression that it is based on the flour weight. But then it mentioned "The percentage of roll-in fat used is based on the dough weight." in the step of "Incorporating the fat".

Floydm's picture

Thank you for noticing that. I have updated the formula.

johunter's picture

I'm not sure if you specified in the article but do you use unsalted butter for the lamination?