The light and flaky layers of puff pastry, croissants or Danish pastry is created by enclosing butter layers in the dough, something called laminating. The butter layers seperate the dough layers and trap the steam during baking creating the typical honeycomb structure.
When laminating two different kinds of folding the dough can be distinguished: the single fold and the double fold
For the single fold the dough is folded in thirds like a letter.
For the double fold the dough is folded from both sides into the middle and then fold in half.
When rolling the dough after folding to a square again, I always roll in the direction marked in the photos above, starting in the middle to remove trapped air.
Its time again for a whole grain bread her in the Blog. The last weeks I baked mostly Breads I posted before but last weekend I created a new recipe, using two of my favourite ingredients: rolled oats and buttermilk.
Yes, this will be no post for all of us who new years resolution is healthy wholesome eating. And I have to admit that after one slice of this bread I head to it a lot of fruits and vegetables to save my conscience. But (and here are now the excuses why I baked it anyway) it was love on first sight and I need a complex bread for relaxing because of all the stress I have in the last month before starting to write my Ph.D. thesis.
I have to take one look back at christmas. Every year we have a cheese fondue with the family at the 26. December which normally is prepared by my grandaunt. It started once small with my grandparents and their daughters, but nowadays we have to rend a room because for all the children plus partners, the grandchildrens with partners and the contiously rising number of great-grandchildren is no space in grandmothers kitchen anymore.
And now we have 2012. I hope your new years eve was nice as the one we had!
