Pastry Technique Guide: Temperature, Lamination and Gentle Handling

A practical guide to working with butter-rich pastry and laminated dough.

Keep butter workable, not oily

Butter should bend without melting into the dough.

Rest the dough

Resting helps gluten relax and keeps rolling more even.

Use clean folds

Consistent lamination creates more predictable layers.

Avoid excessive flour

Too much bench flour can dry the dough and interfere with layers.

Bake fully

Underbaked laminated pastry may look done outside while remaining dense inside.