Thousand Layer

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Working Method

* 300 g per KG dough for folding

* 1 block laminated 2 single fold and 1 double fold

Mixing Spiral	4 minutes slow and +/-5 minutes fast
Dough Temperature	22 C
Bulk Fermentation	30 minutes at -20 C covered with plastic sheet
Lamination 1	Give 2 single folds
Make up	Give another single fold and roll out at 2mm. Cut strips (3mm) from the block and place on the roll out dough. Fill the surface up and roll out slightly with rolling pin. Turnover and cut the size of ‘pain au chocolat’. Make up as ‘pain ou chocolat’
Final Fermentation	+/-90 minutes 28 C 85% RH
Decoration Before Baking	Glaze with sunset glaze.
Oven Temperature	210 C
Baking time	+/- 16 minutes with initial steam