The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts

bunching in dough sheeter

chleba's picture

bunching in dough sheeter

What does it mean if the butter/dough lamination bunches up at the entry of roller side?  Was I too aggressive with depth, was the dough not relaxed enough, does my sheeter surface have too much friction?

My dough begins to flatten, then smushes and blows like a stress-ball as I get past the half-way point.  Sorry I didn't take a photo.

Using a manual clay slab roller (has two rollers) :p

Thanks for your input.

BaniJP's picture

Sounds to me like it's a temperature issue. I assume the dough is too warm and the butter too cold to handle them well.