Tournages

French Fold (single)

English Fold (Letter, Tri-fold)
The paton would be "divided" lenghtwise in 3 equal parts. One side will be fold over the central section, and the other side will be folded over the first fold.

Book fold (four-fold, double)
Both ends will be folded towards the middle of the paton until they meet, then the paton will be folded in half.


If the paton is getting too warm, place it in the freeze for a few minutes

Lamination in Sheeter
Classic Puff Pastry
Initially, the paton should have a square shape, so it's not important in which direction is feeded into the sheeter.
Don't use flour unless neede
Stretch the paton to about 30 cm then turn 90º
Stretch to about 45-50 cm and do a letter fold (brush off flour)
Another stretch-fold can be done immediately (no more than two back to back). If so, turn the paton 90º before rolling (the paton may need to be rolled in the same direction as the first turn to increase width)
Once the paton has a ratio of about 1:3, perform a tri-fold
Rest in freezer at least 45'

Invert Puff Pastry
Start with the fold facing the rollers
When the paton gets square, turn 90º and roll until is 1:3
Perform a 3 fold
If the dough is cold enough to allow for a second consecutive fold, turn it 90º before rolling


Notes:
Make sure the dough is cold (<16ºC) so the butter doesn't get displaced or mixed into the dough
Puff Pastry can take two consecutive folds back to back, as long as the dough is not getting warm









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