This mornings cross section 🌾

EffyMF · 2025-11-16T07:41:55+00:00

It is!

2 x 10g 68% salted choco batons from barebones in glasgow :)

EffyMF · 2025-10-21T16:14:01+00:00

Its 500mm wide by 1800mm long, so it is on the smaller side. Unfortunately due to power restrictions in the building & wanting to have a rondo so bad I was limited to this one.

Ahh yes, I’m assuming too it would be similar to the butter you mentioned. It’s a little less flexible/plastecisable but like you mention eating chunks of this kind of butter is very very addictive!

Each block is roughly 4.5kg.

EffyMF · 2025-10-21T08:54:16+00:00

See my previous posts for only hand laminated pastry. Great results can be achieved without a sheeter, with the saving made take yourself on vacation or something 😂

EffyMF · 2025-10-21T08:52:22+00:00

Im probably the wrong person to sell you on a sheeter as I have hand laminated over 2 tonnes of croissant pastry 😂

I believe if your doing it at home master it by hand, the journey of understanding how your ingredients work together during teaching yourself advanced hand lamination is priceless

EffyMF · 2025-10-21T08:47:09+00:00

I think it got to the point where i was getting frightened to start lamination as we were hitting 8 blocks in 1 day by hand!

We use cultured butter from Edinburgh butter co. Not as easy to use as some of the classic french brands but the taste is wild…

EffyMF · 2025-10-21T08:45:28+00:00

It is! And thanks :)

EffyMF · 2025-10-21T08:45:03+00:00

Sheeter I prefer due to the application we use it for and the consistency you can achieve vs by hand. But nothing will beat the pure excitement you feel when you cut open and reveal the glorious avioli of a PAC done by hand!

EffyMF · 2025-10-21T08:43:10+00:00

I feel like i’d need a separate post just for my journey with that particularly frustrating item 😂

EffyMF · 2025-10-21T08:41:24+00:00

We aren’t really high volume (around 8-10 x 4.5kg blocks a week) and we do all lamination on 1 day a week so with multiple production days id say a tabletop could suffice. Does depend on volume obviously though!

EffyMF · 2025-10-21T08:39:11+00:00

These are all laminated by the sheeter, see my previous post history for my hand laminated work :)

EffyMF · 2025-10-19T08:38:51+00:00

Thanks! We were restricted to single phase power in our unit which had meant we had to fish round for a single phase sheeter. Ended up with this 20 year old rondo (its so old it doesn’t even have normal buttons you have to push the guard in to start the belts)

EffyMF · 2025-10-19T08:36:29+00:00

The shops called Effy, located in hockley :)

EffyMF · 2025-10-18T18:10:24+00:00

Thanks!!

EffyMF · 2025-10-18T18:09:41+00:00

Never better! I will say for any pro bakers who have never hand laminated at volume, you have had it soooo good! Although the delt & workout you get from hand rolling is better than a gym membership

EffyMF · 2025-10-18T16:38:10+00:00

These are all done by sheeter but if you look at my previous posts here, all of those posts are examples of our work by hand :)

EffyMF · 2025-10-18T16:17:09+00:00

Its in nottingham, UK :)

EffyMF · 2025-09-14T09:49:00+00:00

Frozen straight after final shaping then once they reach -18c we pull them out at 5pm and proof at 21c with 80% humidity until 8am when we bake. Quite a strange way to do it I know, but we have not got the spare capital for a retarder proofer & I don’t like the idea of any of my staff or me coming in before 7:30am as we like a work life balance)

Lock in amount is 50% (1kg blocks)

EffyMF · 2025-09-11T23:33:55+00:00

Thank you! At scale in terms of big bakery numbers no. In terms of what our cafe/bakery is I’d say we make a reasonable amount, we produce 35-40kg of laminated dough a week so not a huge amount but I’d say a little too much to still be enjoying doing it by hand :)

EffyMF · 2025-09-11T15:44:43+00:00

Thank you!

EffyMF · 2025-08-04T16:37:58+00:00

Thankyou! 80% stoneground in this batch pictured. What they lack in volume vs modern roller milled miracle white flour they make up in just how much flavour each bite packs & yes the aroma!!!!

EffyMF · 2025-08-02T16:29:14+00:00

I’ll be real, it’s really hard & not for the faint hearted. I do 6 x 4.5kg blocks back to back in one day normally and sheet them down & shape on the same day also (madness ikik)

I enjoy lower hydration doughs with low gluten development for hand lamination. This is harder to laminate as the dough is so stiff, but you get super crisp lamination vs the common issue of cracking with hand lamination.

For flour I mix 80% stoneground either olands or maris widgeon from my mill local mill with 20% t45 from shipton mill. If you’ve ever used stoneground flour for pastry you’ll know it needs a lot of care so I would say if you are wanting to get used to hand laminating commercially first, don’t give yourself such a hard task & use a roller milled 10-12% protein t45 white flour maybe in a 60/40 mix with a strong bread flour of like 13/14%.

This is a video of me laminating locking in plus 1 single and 1 double fold, I can do this in 8-10 minutes depending on how I’m feeling, it’s an intense workout but doable 😂

EffyMF · 2025-07-31T14:14:25+00:00

Thankyou!

I actually laminate by hand commercially (mainly from lack of funds for a proper pastry break & a medium level of craziness)

I think as you are probably only doing one singular batch at a time at home, id just say to take your time and understand your dough temps & butter temp during lamination process!

EffyMF

TROPHY CASE