FOLDS IN PUFF PASTRY: What is a simple fold and a double fold?

In the preparation of puff pastry or croissants, fat (butter or margarine) is wrapped in dough (a mixture of flour, water, salt, etc.) and then progressively "laminated," or reduced into thin layers.

Lamination is achieved by rolling out the dough (dough + fat) with a rolling pin (in professional settings, a "sheeter" is used) to the desired thickness, depending on the dough mass, and then it is "turned" by making the so-called "folds."

The process is as follows: after the first fold, the dough is rolled out again and then folded again, repeating the process as many times as the recipe indicates.

Simple fold (or 3-fold): The dough is folded over itself to form 3 layers: take one edge and fold it so it matches about 2/3 of the dough's length, then fold the opposite edge over the folded part.

Example of a simple fold:  

Double fold (or 4-fold): The dough is folded over itself to form 4 layers: one edge is folded to meet the center of the dough, then the opposite edge is folded to meet the center, and finally, the folded halves are stacked on top of each other.

Example of a double fold: