— Shavanta Fowler

Okay, so, you know, the big thing with, with making laminated dough is, is, um, rolling them out, right? And then also, uh, being diligent about chilling the dough, you know, in between steps to keep that, uh, butter, um, uh, you know, stiff, um, so that it rolls out nicely with each fold, uh, and doesn't melt and get absorbed right into the, the flour into the dough. So, uh, you know, often in commercial kitchens, if you're doing, um, uh, large quantities of laminated dough production, you'll have a sheeter, which is a, a machine that kind of pulls the dough back and forth under rollers, and you can adjust the spacing between the rollers to, to get what you want. Um, for a smaller scale production, whether this is in, um, you know, in a pro kitchen or a home kitchen, then you've got a, a rolling pin, and you're gonna work on that upper body strength, uh, to do your work. And, uh, again, otherwise the same discipline applies. You know, just, uh, learn to, um, to talk to the dough to recognize whether it needs a rest and needs to be chilled for a little bit, um, before you bring it out and, uh, continue your, your process.