Non Laminated Dough

Lamination is term for the process of alternating layers of dough and butter when making pastry.

Non laminated dough. Laminated dough is a baking term that can show up from time to time that is often not fully described. The resulting bread is soft like cake and has a tender creamy and slightly sweet consistency without the signature crunchiness or crispiness that is associated with most pastries. Non laminated doughs are certainly a lot easier to work with than laminated. Puff pastry is the simplest form of laminated dough with just butter folded into a basic dough of flour water and salt croissants take it one step further and add yeast and milk to the dough which make the pastries richer rise more and end up more bread like danishes palmier cookies kouign amann and sticky.

It has a tender crumb due to the amount of butter and eggs used. The two most common types of laminated dough are puff pastry and croissants. Puff pastry pâte feuilletée is laminated dough. The dough is wrapped around butter so that the butter is completely enclosed in dough and cannot slip out the package is rolled out.

Lamination is a technique of dough preparation that layers butter and dough in a long process of rolling and folding to create alternating layers of fat and dough. During baking water in the butter vaporizes and expands causing the dough to puff up and separate while the lipids in the butter essentially fry the dough resulting in a light flaky product.