Lamination is not just for handouts

Ah, laminated doughs. So flaky, so crunchy, so well, butter laden. Part of section 102 covers laminated doughs, croissants, puff pastry, and danish. All of these have incredible amounts of butter folded in multiple times. We call these "turns" in the bakeshop and they are essential if you want to ever have any layers in your dough.puff pastry

mmm....see the layers? Those are all created by a turn. This batch of puff pastry had 4 double turns. Each double turn creates about 7 layers so as you can see, there are plenty to crisp in your mouth.

and some croissants...

These guys actually aren't very good. While they are spirally and there are layers, the layers are still too tight. This happened because I rolled out my dough too thin for my turns. I have to make these again on Monday for my final and hopefully I did not roll out the dough too thin this time.

Ugh, the final. I'm making croissants, a rolled wheat bread, a braided bread, and a basque cake. It will be okay, just busy. Then there's the written part that I have to study for. The test is standard throughout the department and it is tricky. Oh well, I always like a challenge!