What is the term for the process of folding and rolling dough layers with butter?

The term for the process of folding and rolling dough layers with butter is lamination. This technique is particularly essential in making flaky pastries such as puff pastry and croissants. During lamination, the layers of dough and butter create air pockets that expand during baking, resulting in a light and flaky texture. The process involves rolling out a dough (the détrempe), placing a layer of butter in the center, and repeatedly folding and rolling to create multiple layers. This technique is critical to achieve the desired texture, as it increases the volume and creates the characteristic flaky layers that define many pastries.

The other options refer to different processes in baking. Proofing involves allowing yeast dough to rise before baking, fermentation is the process where yeast consumes sugar and produces gases and alcohol, and blind baking refers to pre-baking a pie crust without filling. Understanding these distinct processes is crucial for achieving specific desired outcomes in various baked goods.