I guess I never really paid attention to which direction I fold because my sheet is short enough I can just turn it 90 degrees before making the next pass. This idea of encasing the scrap dough reminds me of the process for making croissant dough where a block of butter is encased, rolled then folded inward. I think I understand the layer separation a little better now. The scrap dough has probably been worked quite a bit so contributes little to the puffiness of the crust. It is however acting as a barrier between the fresh dough layers that haven't been worked yet.
Two things caught my attention in your repost of ELittle's comments.
First he states, "The next morning, it was procedure to take a 15 pound block of scrap and roll it out in the sheeter to about a 3 foot by 1 foot slab, then to cut a 15 pound section of fresh dough made the day before and roll it out to the same size." So basically the "working dough" already has a 24 hour ferment on it, then scrap dough (who knows how old) is then added to that. He does confirm the ratio being 50/50. I could see this process as an ongoing thing where you are constantly seeding the next batch with scraps from the previous one. Difficult to do in a home setting.
Secondly, he states, "The next day when you go to take out the dough the garbage bag has fully expanded and is huge with all the gas from the fermenting dough." This said and looking at the video, I have to say that dough is not that dry. You can see how it comes off the sheeter how it flops over on itself. A low 40% hydrated All Trumps dough does not behave like that after sheeting. It feels more like a piece of worked clay. Which brings me back to one thing. THE FLOUR.
The description of the spring and winter wheat grown in Idaho brings Pendleton Mills in Blackfoot, ID to mind. Mondako? Then again that is supposed to be Montana and Dakota grown wheat. Slight oversight on their part? Mondako is the only flour I know of that has the following description:
Milled from a blend of Northern winter and spring wheat, Mondakoís consistent mixing time and water absorption is ensured by careful patent stream selection. Known as the foremost flour for pizza operations, it is also chosen by bakers for its high tolerance with laminated and frozen baked goods. Noodle manufacturers prefer Mondako for a whiter color in their dried or fresh production.
Are there other flours out there like this? I've tried Mondako before, I'll have to review my notes. I did not however try it with overworked scraps that have been aged.