Hi Amy, You ask a great question that is more suited to our professional bakers rather than our home-baking pros on the Hotline. Therefore, we reached out to one of our Test Kitchen experts and here's what he had to say: The short answer is we don't recommend trying to modify the process to use a one way laminator. In a small shop, preparing classic laminated products, hand rolled lamination, as demonstrated in the blog, is the most efficient method. One way vs. Reversible are completely different machines for completely different applications; a one way is essentially a giant pasta roller, appropriate in a pizza or noodle shop, not a pastry shop. A one way is just not designed for this style of lamination. I don’t recommend it. But, if you are determined; I recommend that you master making it with a pin at the bench before attempting preparation using a one way. It is possible to use a one way for laminated doughs, BUT it’s going to take a lot, A LOT of adjustments on your part; briefly: 1. You will need to resize the formula to obtain a paton to match your machine’s capacity. Please note that in this recipe the paton is taken down to a 18 x 30 inch rectangle during the turns. I’ve never seen a one way sized for this capacity. 2. A one way provides NO support to the dough as it travels through; this must be attended to by the operator. That's the word we got from our fabulous Pastry Chef Frank, so we take his word for it. We hope you found this information helpful! Kye@KAF

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