Description
Laminating layers dough and butter while scoring creates steam vents to shape the loaf.
Technical
During lamination, the dough temperature must stay between 10–15 °C so the butter remains solid; if it rises above ~20 °C the butter melts, fusing the layers and collapsing the flaky structure. Scoring at 100–120 °C cuts the dough, allowing steam to escape, preventing doming and promoting a crisp, caramelized crust.
Science
Primary Reaction
Gluten relaxation and fat solidification during lamination; steam formation and Maillard browning during scoring
Sensory Profile
Aroma ()
butteryyeastyflakytoastedcaramelized
Origin & History
Civilization
Viennese
Era
19th century