Laminated Dough

Dough built in many thin layers by wrapping a block of butter in dough, rolling it out, and folding it again and again. Each roll and fold is called a turn, either a single (letter) turn or a double (book) turn. In the oven, water in the butter turns to steam and pushes the layers apart, which is how croissants, puff pastry, and Danish get their flaky structure. This is a different thing from the sourdough lamination where you stretch dough thin on the counter to build strength.

By Henry Hunter · Updated October 1, 2026

Henry's notes from the bench

• The butter and the dough need to be about the same firmness. Butter that's too cold shatters, butter that's too warm smears in, and either way you lose your layers.
• When the dough fights you, wrap it and chill it. Rest is part of the method.