Why This Technique?
A gentle way to build layered gluten structure in very wet doughs by stretching the dough into a sheet and folding it over itself, minimizing tearing and preserving gas.
Lamination aligns gluten strands across a broad surface area while limiting mechanical shear that can damage gluten in high-hydration doughs. It also redistributes yeast and enzymes through the mass, smoothing hydration and supporting a more uniform fermentation [1][2]. Because laminations are executed with the dough supported on a bowl or bench, they avoid the aggressive kneading motions that can collapse a slack dough.
🛒 Recommended Products
We recommend the following tools for this recipe:
Large Mixing Bowl (LIANYU)
Room to perform laminations without spilling; smooth sides help folding
Dough Scraper/Bench Knife (OXO)
Useful to lift and turn dough gently between laminations
Banneton Proofing Basket (DOYOLLA)
Supports shaped loaf after laminations and final bench rest
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When to Use
✓ Suitable for:
- • Very high-hydration wheat doughs (>75%)
- • Doughs with open crumb goals (ciabatta-style, rustic batards)
- • After autolyse when dough is cohesive but loose
✗ Not suitable for:
- • Very stiff doughs (<65% hydration) → Dough doesn't sheet easily; traditional kneading or stretch-and-fold is more effective
- • Pure rye doughs → Rye lacks the gluten network lamination targets
Step by Step
Preparation:
Weigh ingredients precisely with a [Digital Kitchen Scale](https://amzn.to/4pUMVHi). Have a large, smooth-sided [mixing bowl](https://amzn.to/45rc1Gk) and a [dough scraper](https://amzn.to/3LR1f5E) ready. Wet your hands to reduce sticking.
After mixing and a short autolyse (20–60 min), transfer dough to a lightly floured or wet bench if needed. Use a dough scraper to lift the mass.
Cup one side of the dough, gently stretch it outward into a broad, thin sheet—work slowly so the sheet doesn't tear. Aim for an even thinness rather than maximum stretch.
Fold the sheet back over the center (like folding a letter) using the bench to support it; do not compress—just cover the center with the edges.
Rotate the dough 90° and repeat a second lamination. Two laminations per set are common; you can do 1–3 quick folds each set depending on dough strength.
Return dough to the mixing bowl, cover and rest for the chosen interval before the next set.
🎬 Video Tutorial
Demonstration showing gentle laminations for high-hydration dough.
How Often?
2–4 lamination sets spread over the first 60–120 minutes of bulk fermentation, depending on hydration and desired strength.
How do I know it's enough?
The dough holds a gentler dome, wrinkles on the surface smooth out, and you see fewer large tears during handling; it should feel elastic yet extensible. If the dough resists shaping or collapses, you may need more rest rather than more laminations [1][2].
Common Mistakes
❌ Stretching too fast and creating holes
Problem: Large tears destroy continuity of the gluten network and lose gas
Solution: Work slowly, support the dough on the bench, and keep hands wet to reduce friction
❌ Over-laminating
Problem: Excess handling can degas and tighten the dough, reducing oven spring
Solution: Limit to 2–4 sets total and prioritize rest between sets
❌ Using a rough surface or sharp bench
Problem: Friction causes sticking and tearing
Solution: Use a smooth [mixing bowl](https://amzn.to/45rc1Gk) or well-floured bench surface and a [dough scraper](https://amzn.to/3LR1f5E) to lift