Hi there Pastry Baker, most laminated dough recipes don't call for an extended bulk fermentation (first rise) because it's not necessary to achieve the desired texture or flavor in pastry dough. The dough ferments in the fridge between folds and becomes slightly puffy, and the dough also is given time to complete a final rise in step 18. This proof, in combination with all the folds, should make your pastries full of layers as well as light and puffy. If you're finding that your dough is heavy and dense, there might be something else going on causing these problems. If you'd like to talk through some additional tips, you can give our Baker's Hotline a call at 855-371-BAKE(2253) or you can read this other blog about making laminated dough. We hope that helps, and happy baking! Kye@KAF

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