It’s a domino effect 🤯 Just by changing the way you fold your dough, you’ll have to change the measurements to cater for the different folding method 💡 Here I’m showing how to have a more stable dough to work with if you choose to use 3:3:3 lamination, to prevent stretching your dough too much in which will cause the dough to go out of place while proofing and baking 😱 Follow me for more baking and viennoiserie tips! Offline classes available. DM to learn more! #pastrypassion #pastry_inspirat