What You Need to Know
Involves alternating layers of dough and fat (e.g., butter) through folds (e.g., letter folds or book folds). Hydration and gluten development are critical for layer separation. In ciabatta, lamination is achieved without added fat, relying on high hydration and gentle handling to trap air.
Essential for croissants, puff pastry, and some artisan breads like ciabatta, where it creates distinct layers or an open crumb structure.
Key Parameters
Temperature
13°C
4°C - 18°C
Time
4–6 hours
2 hours (including rests) - 48 hours (retarded fermentation)
Equipment
Steps
- 1.
Ciabatta (Italy): Creates irregular alveolation without butter, relying on folds and high hydration.
- 2.
Croissant (France): Butter layers expand into flaky sheets during baking.
The Science
Primary Reaction
Steam expansion separates layers during baking.