Brioche is made from flour, butter, eggs, salt, and sugar. Contains 45-80% fat, with 70% hydration for soft texture. Uses yeast for fermentation and carbon dioxide production. Has ultra-fine crumb that can be torn apart like cotton candy
Traditional baguettes contain flour, water, yeast and salt. Baker's yeast is now preferred over natural leaven. Different bakers can produce similar baguettes using same ingredients
Recipe requires basic ingredients including water, yeast, flour, sugar, salt, and butter. Dough needs 12 hours of refrigeration after mixing. Beurrage (butter block) needs 15-25 minutes of chilling
Baklava requires only phyllo pastry, nuts, butter, honey, sugar, lemon, cinnamon and water. Phyllo pastry needs to be thawed overnight and kept covered. Assembly takes 30 minutes, with phyllo good for up to 2 hours
French bread with fluffy interior and golden crust. Made with enriched dough containing butter, eggs, and sugar. Similar to challah but richer in flavor
Recipe adapted from Jeffrey Hamelman's classic croissant recipe. Makes about 15 croissants plus leftover for creative variations. Requires cold room temperature below 20°C for optimal results