A dough-strengthening technique where you stretch the dough very thin on a wet counter, then fold it up like a letter -- creating many layers of gluten.
Lamination is more aggressive than stretch and folds but gives you a very strong gluten network. You stretch the dough out to a large, thin rectangle (you should almost be able to see through it), then fold it into thirds like a business letter, rotate 90 degrees, and fold into thirds again. It's also a great opportunity to add inclusions like cheese, herbs, or chocolate chips between the layers. Best done early in bulk fermentation when the dough has maximum elasticity.
