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Double book fold for donuts dough
I’m currently taking Richard Bies’s donut class, and before cutting the donut dough, he does a double book fold.
With Pâte levé feuilltée like croissant dough that contain beurre tourage, folding before shaping makes a significant difference, but donut dough doesn’t have that.
So why do we do a double book fold? What difference does it make?
Thank you.
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2 Replies
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Hi 도현 안
Welcome to the Scoolinary community, and thank you for your question!
The double book fold in donut dough serves several purposes, even though it doesn’t involve laminating with butter like croissant dough. Here are the main reasons:
▪️Improves dough structure
The double fold helps distribute the gases generated during fermentation evenly throughout the dough. This can result in donuts with a more consistent and fluffy texture.
▪️ Strengthens the gluten
This type of fold organizes the gluten strands, creating a dough that is more elastic and structured, making it easier to handle and giving the donuts a more defined shape when fried.
▪️ Optimizes the final shape
The fold ensures a more even distribution of the dough, leading to donuts that are more uniform in size and thickness after cutting.
▪️ Increases height and symmetry
Although donut dough isn’t laminated, the fold can create subtle layers that promote a more uniform rise during frying, helping to achieve the classic, well-defined center ring.
In summary, this process doesn’t aim to create a laminated effect but rather enhances the structure, texture, and appearance of the final donut.
I hope this explanation is helpful! If you have any further questions, feel free to reach out, and I’ll be happy to assist.
Best regards.
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Scoolinary Team
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