CLARIFICATION POST — ROLLING OUT LAMINATED DOUGH

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A minute ago I was reading someone’s question about rolling out the dough now I can’t find it or remember who asked it so I thought I would address it here and hopefully this is what you’re asking about.

You roll in one direction, away from you and back, stretching the dough into a long strip. You don’t roll side to side across the width. When you roll across like that, you push the butter out the open edges and press your layers together, and keeping those layers separate is the whole game. That’s what builds the honeycomb.

Between each fold, give the dough a quarter turn, then roll long again. Firm, even pressure, one direction at a time.

Roll it long. Keep it cold. Let the layers stretch.

Henry ⭐🔥

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CLARIFICATION POST — ROLLING OUT LAMINATED DOUGH