Lamination places a butter layer inside dough. The roll-in butter percentage and the base dough hydration describe different parts of the formula.
What to compare
Count folds consistently: a letter fold is one turn, not several turns because it makes several layers. Dough and butter need compatible handling consistency. Chilling and proofing depend on the formula and room conditions; a fixed warm-room schedule can soften the butter too far.
Quantities in this example
- 350 g bread flour
- 100 g active starter
- 220 g water
- 8 g salt
- 150 g unsalted butter for layer
Reading the numbers
100% hydration starter
400 g total flour, 270 g total water, 67.5% hydration, 2.0% salt, 37.5% roll-in butter
Continue reading
For quantities, use the hydration reference or arithmetic guides. For a complete cooking method, choose one of the published recipe references and follow its ingredients, equipment and process together.
Sources & scope
- Reference: Reynolds parchment is rated to 425°F and must not touch an open flame or oven sides.
- Reference: Steam methods need long mitts and thermal-shock precautions; water splashed onto hot glass can break it.
Source-based explanation and editorial checklists by SourdoughStart, operated by Tag Ad Limited. AI-assisted article revised 2026-10-12. Source links are not endorsements.
Revision note: prepared for the new reference-led edition. Suggest a correction.