Letter fold
A lamination fold in which a sheet of dough is folded in thirds, like a business letter, to multiply the layers of butter and dough; also called a single fold.
- Techniques and preparation methods
Also called: single fold, three-fold
The dough is rolled into a long rectangle, then one third is folded over the middle and the other third is folded over the top. Each letter fold triples the number of layers, so three letter folds turn one layer of butter into 27.
The dough is usually turned 90 degrees between folds and chilled for about 20 to 30 minutes so the butter stays firm and the gluten relaxes. A book fold, which folds the dough in four, builds layers faster.
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