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Lamination
The way it laminates is not clear; I want to make sure that the first time, up to 10mm, it laminates from the open and not from the side of the lateral cut.
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2 Replies
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Normally a 90 degree turn should be made at the end of each turn to help stretch the dough in different directions, ensuring that the fat is better distributed and the layers do not intermingle. Fold the dough according to the chef’s instructions for the first lamination then rotate the resulting package 90 degrees and continue with the next lamination , stretching and folding again according to the layers or sheets indicated in the recipe.
It doesn’t matter if you turn left or right, as long as you do it in the same direction each time. You can imagine that the folded dough is a kind of book, with a spine and a cover, so always turn so that the spine of that book is to the left.
We hope this information is useful.
Greetings.
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