4 Fold Technique With Laminated Dough (2 of 4)

Here is the second part of the Laminated Dough series. Chef Laukhuf from our Sarasota campus demonstrates the 4 fold technique in order to achieve that flaky, layered, puff pastry texture.

[@pinkskies21]

2:40 to just see the folding technique

[@mesthemushroomgirl8816]

Great video Chef as a culinary student, I am wondering why you keep dusting with flour even though your dough isn't sticking, does that ever affect the taste of the finished product?

[@arieschristielawrence4989]

Actually when you roll the dough, the dough will become wet/sticky, so need to dust with flour before the dough stick to the rolling pin. I hope you can understand what i mean, as english is not my first language😅

[@chasesessoms8443]

These hats are dumb AF

[@NoFearNoFlame]

is 22 a good number

[@honeybunny1549]

hello guyz
I want the parts for this technique, can anybody copy their links here? thank you :D

[@caryshumack2729]

Why does your tarp not move? My flax linen couche slides all over the place when I roll.

[@ccookk666]

75% is 3/4 not 2/3 :)
Great video

[@rawshop]

Great observation.

[@hyedenny]

He said 75% OR 2/3. It doesn't matter at all as long as it's not in the middle..

[@morrisangiel]

Exactly what I was thinking 😀 He folded it to the 2/3 mark, which is technically 67%. But, maybe chefs aren’t known for being good at math - ha!

[@georgestoumbos975]

It will be mice if you have a recipe as well. Thank for the vidro.

[@saimmonramalho2869]

What time do I have to leave the dough resting in the refrigerator?
to laminate

[@danielelauro4929]

for letting the dough relax... if you try to roll the dough without letting rest it turns back to you...

[@chingching191101]

30 minutes

[@swabraidd7213]

Just awesome thank u chef

[@seanrburris]

Nice job Brother!

[@leetomlee7265]

Thanks for sharing.

[@juliannevanderhoop3459]

What type of cloth is that you are rolling on?

[@husseinalamoudi2358]

good done

[@maxhamman]

Good stuff Mr.

[@ProteepMitra]

#SoCuteAndNiceRecipe