Description
Layering dough with butter or fat through repeated folding to create flaky or open textures.
Technical
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.
Culinary Significance
Essential for croissants, puff pastry, and some artisan breads like ciabatta, where it creates distinct layers or an open crumb structure.
Science
Primary Reaction
Steam expansion separates layers during baking.
Parameters
Temperature
13°C optimal
4°C to 18°C range
Time
4–6 hours
2 hours (including rests) – 48 hours (retarded fermentation)
Equipment
Rolling pinDough scraperChilled marble surface (optional)