French Baking Techniques

French baking techniques emphasize precision and quality ingredients. Key methods include proper dough handling—such as folding and kneading—to develop gluten and structure; precise temperature control for proofing and baking; and careful layering or shaping, like rolling pastry or piping choux. Techniques like “lamination” create flaky croissants by folding butter into dough, while “pâtisserie” involves meticulous balance of moisture and technique for delicate textures. Mastery of timing, ingredient ratios, and oven settings ensures consistent results. These methods highlight finesse and attention to detail, producing the nuanced flavors and textures characteristic of traditional French baked goods.