Purpose of laminating non-enriched doughs?
I’ve been baking since before the internet and hadn’t realized until recently— despite it being somewhat obvious— that there have been advances in bread baking and that people are sharing advances and novel techniques online.
One such technique is laminating non-enriched doughs, like a basic sourdough. As an old school baker who learned at his grandfather’s apron I fail to see the benefit of laminating other than perhaps to prove to the baker that the gluten has fully developed or incorporating add-ins. If this is an old technique, it’s new to me.
What are the benefits of laminating a non-enriched dough?
Thank you in advance!