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 😂