Names of folds

[C.Butler]

I am currently a culinary student. I have a test tomorrow and I need to know the three names for the same fold that I have done this past week in the lab with croissant dough. I know two names: Envelope Fold, Tri-Fold, but I don't know the third name this fold goes by. Can someone please help?

Catherine

[cape chef]

I am not going to answer this question for you because it defeats the idea of research and studying. I will give you a hint however. You will need to open a **** to find the answer.

Good luck.

[Pete]

LoL!!!! Gotta luv ya, CC.

[C.Butler]

Of course I researched the answer for myself prior to posting. And of course I read my textbook, "Professional Baking" by Wayne Gisslen. If it had told me the 3rd name then I wouldn't be asking. A couple of hours on the Internet wouldn't tell me either. The library at school is closed. This is my last resort.

[cape chef]

Originally Posted by C.Butler

Of course I researched the answer for myself prior to posting. And of course I read my textbook, "Professional Baking" by Wayne Gisslen. If it had told me the 3rd name then I wouldn't be asking. A couple of hours on the Internet wouldn't tell me either. The library at school is closed. This is my last resort.

I'm not trying to be crass, not my style, reread my first post carefully and good luck.

[C.Butler]

Are you telling me that "book fold" is the 3'rd name? But that didn't make sense to me because the book fold takes the two ends and places it in the middle of the dough when the envelope and tri-fold are exactly the same, folding the dough into 3rds down on itself, like you would when you fold a letter to place it an enevelope. I thought a book fold was a fold unto itself.

My apologies for thinking you were being crass.

[C.Butler]

The answer to the question was "simple fold". A book fold is actually a fold unto itself and it is a 1 1/2 turn. So if you turn puff pastry with a book fold four times you are actually turning it 6 times. If you use a simple fold, A.K.A. tri-fold, envelope fold, for Danish and croissants, you are turning the dough three times.

So much for laminated doughs. I'm off and running to learn the next baking challenge. There is no rest for the weary.