You’ve probably heard of “lamination” before, especially in the context of making puff pastry. But did you know that this technique isn’t just for pastries anymore? Nowadays, lamination is also used in preparing pizza dough and bread, offering a way to add a whole new level of strength to your dough.
What is lamination?
Lamination is a technique widely used in baking, especially for making sweet treats like puff pastries and croissants. It involves rolling out dough, layering it with fat (usually butter), and then folding it over itself. This process creates multiple layers, resulting in a flaky texture. Interestingly, lamination isn’t just for sweets; it can also be beneficial for strengthening pizza and bread dough. In pizza and bread making, lamination is slightly different. It doesn’t involve adding fat to the dough. Instead, the dough is stretched and folded to improve its strength. While sweet pastry dough is rolled with a rolling pin, in pizza and bread making, the highly hydrated dough can be easily stretched by hand, eliminating the need for a rolling pin.
It’s important to note that when we talk about lamination in pizza dough, we’re not aiming for those fancy layers like in pastries. Nah, if that were the goal, we’d stick to the sweet stuff. Lamination in pizza and bread making is about toughening up the dough. By stretching and folding it, the dough becomes stronger and less likely to collapse or tear.
When to laminate?
High hydration dough
Lamination is most effective for dough with high hydration levels, enhancing its strength and water-handling abilities. With a hydration level of 70% or higher, the dough becomes more elastic and can stretch without tearing. By laminating highly hydrated dough, you take gluten development to the next level. The result? A dough that’s stronger, more flexible, and can handle water like a champ.
Adding ingredients
If you plan to incorporate ingredients such as seeds, nuts, raisins, or other add-ins into the dough (for sourdough bread), lamination provides an excellent opportunity to evenly distribute these ingredients throughout the dough, enhancing both flavor and texture.
When not to laminate?
Low hydration dough
Lamination is not recommended for dough with low hydration levels, typically below 70%. Such dough lacks the necessary elasticity and tends to tear during the stretching process, potentially causing damage to the gluten network.
Strong dough
Lamination is unnecessary for dough that is already sufficiently strong; in this case, it would be excessive rather than beneficial.
Tension and rest
Proper resting is crucial for successful lamination. If the dough hasn’t rested enough, it will be too tense to handle and lamination will be difficult to execute effectively.
How to Laminate Your Dough
- Begin by mixing and kneading your dough according to the instructions provided in your recipe.
- Immediately after kneading, cover the dough and allow it to rest for 20 minutes.
- Prepare your work surface by lightly spraying it with water and greasing your hands with olive oil to prevent sticking.
- Place the dough in the center of your work surface.
- Gently and evenly stretch the dough from all sides until it becomes almost translucent, aiming for a thin and uniform layer. Note that the edges may be slightly thicker.
- Fold the stretched dough by bringing the sides towards the center, ensuring they overlap.
- Fold the opposite sides towards the center, overlapping them.
- Flip the dough over.
- With one hand on the left and the other on the right, use a rotating motion towards yourself to create a tight, round compact dough ball. Avoid overworking the dough to prevent tearing, which could damage the gluten network.
- Congratulations! You have successfully laminated your dough
Tips and tricks
Tearing
If your dough tears while doing the lamination, you might need to do a few more folds and slaps to ensure that it’s strong enough for lamination. Alternatively, give the dough an additional resting period of 10-15 minutes before attempting again. This allows the gluten to further relax, making the dough more pliable and easier to work with.
Gentle care
Handle the dough with care throughout the lamination process. Avoid excessive pulling or stretching, especially around the edges, to minimize the risk of tearing.
