Page 70 - Pastry & Baking Magazine

6.
7.
8.
9.
10.
11.
6.
Roll the butter for lamination to half the size of the
dough, making sure the butter is cold yet malleable.
Center on the semi-frozen dough.
7.
Enclose the butter in the dough.
8.
Ensure the butter is fully enclosed, and the thickness
is uniform in all areas.
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Pastry & Baking
North America
Ancient Grains
9.
Sheet the dough to a length that is 3 times the width.
10.
Fold over one third of the dough.
11.
Fold over the other side.