How does the lamination fit in to the sequence of stretch and fold or coil folds? How many do you do in total and in what sequence? And when you include laminaiton in the mix do you do a pre-shape and final shape? Thanks for sharing your technique.
You likely won't need to do more than one lamination of your dough, and it's best to do it after you've performed your first stretch and fold or coil fold so that there is some gluten development already. You can continue with your periodic coil folds after the lamination if needed, but the total number will depend on the specific development of your dough. It should feel stronger and more extensible after each fold. You should still do your pre-shape and final shape as normal!
The most obvious question is doesn't this deflate the dough after all books and instructions say to coil fold and be gentle on the dough? This is the opposite.
Obviously this isn’t done in a commercial setting; it won’t scale. It seems like something a YouTubber would invent and then others do it buying the premise that it’s a good way to increase dough strength. Exactly what is the science behind this technique and how is it any better (it’s certainly slower and requires a large work surface) than a regular stretch and fold. It looks like a form of extreme stretch and fold.
Lamination folds work similarly to coil folds as far as building strength and creating an even crumb structure. It's commonly used for adding inclusions or with split doughs, but can be done without any inclusions to simply build dough strength, as shown in the video. Whether this fold is necessary is completely at the discretion of the baker and is not crucial by any means, though it might be helpful for certain hydrations or flours. Our videos are meant for home bakers working in non-commercial settings, though some of them certainly could be used in a commercial bakery.
@@ChallengerBreadware thank you for your reply. I actually do lamination because I like doing it and and find I get more dough strength then from coil folds. Maybe my coil fold technique is poor. Incidentally, I was finally ready to pull the trigger on your bread pan some time back after you lowered the price but then you raised it back up so I ran back to my lodge combo cooker. I respect that you built a nice business but from a selfish POV I’m hoping Lodge enters the market for this size pan at Lodge prices. 😃 Keep the videos coming.
@@frankfurter7260 It also really depends on what flour/hydration you're using, so laminating might be the best choice for the dough you're working with! Ultimately, as long as you're achieving the desired result, it doesn't really matter what technique you use, as long as you're happy with it!
A TH-camr did not invent this; this is how a LOT of other doughs are processed. You clearly have never watched anyone make croissants if you think that a) a TH-camr invented this and b)it cannot be scaled. Costco is the king of scale, and they crank out croissants that *require* lamination. I hope you don't always comment like this to people you look up to, and I hope you saved enough pennies to buy the equipment you wanted. But dang- pretty rude.
![fellow fellow - พรุ่งนี้ไม่มีใครรู้ feat. INK WARUNTORN [OFFICIAL MV]](http://i.ytimg.com/vi/QP6JyjYx_W0/mqdefault.jpg)
How does the lamination fit in to the sequence of stretch and fold or coil folds? How many do you do in total and in what sequence? And when you include laminaiton in the mix do you do a pre-shape and final shape? Thanks for sharing your technique.
Good questions - you beat me to them.
You likely won't need to do more than one lamination of your dough, and it's best to do it after you've performed your first stretch and fold or coil fold so that there is some gluten development already. You can continue with your periodic coil folds after the lamination if needed, but the total number will depend on the specific development of your dough. It should feel stronger and more extensible after each fold. You should still do your pre-shape and final shape as normal!
Genial! Saludos desde Argentina.
Can we see the finished product? This is a great technique video, but I want to see how it turned out!
what should i do if I tear the dough during lamination? Should I just kinda push it back together and keep going?
Gently patch the dough, but avoid stretching it any thinner. If it is tearing, the gluten is being stressed and pushed past its limit.
She tore it on the camera, look at the hole on the right middle when she's laminating it
The most obvious question is doesn't this deflate the dough after all books and instructions say to coil fold and be gentle on the dough? This is the opposite.
I agree. I don’t understand because it surely deflates the dough. So how will it affect the open crumb we all are desperately trying to achieve?
Very nice, thank you for sharing, but that music. 😝. The music is terrible.
کاش زیر نویس فارسی هم بگذارید تشکر
Ok enough already
Obviously this isn’t done in a commercial setting; it won’t scale. It seems like something a YouTubber would invent and then others do it buying the premise that it’s a good way to increase dough strength. Exactly what is the science behind this technique and how is it any better (it’s certainly slower and requires a large work surface) than a regular stretch and fold. It looks like a form of extreme stretch and fold.
Lamination folds work similarly to coil folds as far as building strength and creating an even crumb structure. It's commonly used for adding inclusions or with split doughs, but can be done without any inclusions to simply build dough strength, as shown in the video. Whether this fold is necessary is completely at the discretion of the baker and is not crucial by any means, though it might be helpful for certain hydrations or flours. Our videos are meant for home bakers working in non-commercial settings, though some of them certainly could be used in a commercial bakery.
@@ChallengerBreadware thank you for your reply. I actually do lamination because I like doing it and and find I get more dough strength then from coil folds. Maybe my coil fold technique is poor. Incidentally, I was finally ready to pull the trigger on your bread pan some time back after you lowered the price but then you raised it back up so I ran back to my lodge combo cooker. I respect that you built a nice business but from a selfish POV I’m hoping Lodge enters the market for this size pan at Lodge prices. 😃 Keep the videos coming.
@@frankfurter7260 It also really depends on what flour/hydration you're using, so laminating might be the best choice for the dough you're working with! Ultimately, as long as you're achieving the desired result, it doesn't really matter what technique you use, as long as you're happy with it!
Lamination is not some TH-cam invention. It's a standard baking technique used everywhere in the world.
A TH-camr did not invent this; this is how a LOT of other doughs are processed. You clearly have never watched anyone make croissants if you think that a) a TH-camr invented this and b)it cannot be scaled. Costco is the king of scale, and they crank out croissants that *require* lamination. I hope you don't always comment like this to people you look up to, and I hope you saved enough pennies to buy the equipment you wanted. But dang- pretty rude.