[Blueicus]

Rat, I certainly agree with you that when it comes to laminate yeast doughs that there is certainly a declining returns concept going on when determining how many holds to do. I've done and have been taught to do a few three-folds ending with a four, which yields theoretically between 100 and 200 layers... when you try to do more I find that the dough will start to tear a lot and that after rising you won't really notice the difference anyways because the yeast dough layers aren't particularly separated anyways (unlike a puff pastry dough that doesn't rely on yeast to leaven). Since in a bread you're still primarily using the yeast to puff it up (the butter is used more to create distinct layers) you will want substantial yeast pockets to make it rise nicely and be fluffy (yet flaky) on the inside.