What are the two types of folds used in puff pastry?

The correct answer identifies the two primary techniques used in the preparation of puff pastry: the single fold and the double fold, also known as the book fold.

In pastry making, especially in puff pastry, the folding techniques are essential for creating the layers that give the pastry its characteristic flakiness and rise. The single fold involves folding the pastry in thirds, similar to folding a letter, which creates layers of butter and dough. This method is often used for a quicker or simpler dough preparation.

The double, or book fold, is a more complex technique where the pastry is rolled out and then folded so that the ends are folded back toward the center, like closing a book. This creates more layers than the single fold, allowing for a flakier texture due to the increased number of butter layers trapped within the dough when baked.

These folding techniques are crucial in developing the texture and rise of puff pastry. Other naming conventions like "classic" may refer to similar folding methods but do not specifically represent the traditional terminology used in puff pastry creation.