Lock In Technique With Laminated Dough (Part 1 of 4)

Learn how to laminate your dough to create that flaky, layered, puff pastry, type of texture. Chef Laukhuf from our Sarasota campus explain how here.

[@mrbmoser]

Where can I buy a tarp?

[@chefsabbaa7896]

Fantastic tutorial. 🙏🏼✍️

[@oglet999]

Superb, just what I needed. Thank you

[@mariagmartinho]

How can i see the other parts of this video???

[@blueberraycheese]

I use to make laminated dough at low temp room...almost like walk in chiller.... It's make butter still solid but rollable, prevent yeast to develop earlier. so much easier to fold dough in no time....

[@patriciagimay9195]

Hi Superbe video. Learnt a lot from it. Great teacher. Can you teach us how to make pastries with this dough now and how to make the dough. Thanking you. Is this the same dough to make croissants with too? or is it different?

[@syedatif8124]

Nice teaches

[@moongazaly]

what the ingredient ?

[@nathanwright2161]

It’s butter pressed into a square shape

[@bailiebowling5233]

Butter and flour

[@victorhartford3772]

List of ingredients, please?

[@dejanvukic25]

How much percent buter you take on dough?

[@elnymiel]

Anybody knows How many degree to put the dough to be relax before continuing lamination?

[@nathanwright2161]

The colder the better I put mine in a freezer for ten min intervals to stop butter from melting

And the double-book fold is really three folds.

[@rolandnassim5210]

What does he mean by “same texture”?

[@nicebunsbakery]

too soft it squeezes out, too cold and it shatters when rolled out

[@soniavieira5145]

I think he means that both butter and dough have the same pliability (not the same temperature).

[@Helwa4a41]

Why does my butter melt very fast so it destroy my dough?

[@karolharing4603]

Warm room

[@ShafaqSaleem]

Which butter is this ? Is this margarine?

[@arieschristie5072]

Pastry margarine I guess

[@jorgemorais9895]

The chef is likely to use high-fat butter 84%. Chef Jean-Pierre "We love butter"

[@prosegold]

The hat tho

[@leodeleijer3146]

Its the wrong method as you get on the sides to much dough better is divide the dough into two pieces and than roll at at the same thickness as the butter it will be the same and much faster . And you use to much flour !