October 14, 2005 - 12:57pm
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 [1] 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 [2] is also still available on the site.