Dough is a thick, malleable paste made from grains or legumes. Made by mixing flour with water and sometimes yeast. Can be enriched with eggs and fats. Most doughs have viscoelastic properties
Brioche is a French pastry with rich, tender crumb from high egg and butter content. Commonly served plain or with fruit, chocolate chips, or savory fillings. Classic form is brioche à tête baked in fluted tin with dough balls. Brioche de Nanterre made in standard pan with dough pieces fused
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
Sourdough starter requires 24-48 hours of preparation. Leaven made with starter, flour, and water needs overnight rest. Dough needs 2.5 hours of folding, not kneading. Proofing baskets support dough during final rise
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
Recipe requires only 6 basic ingredients for chewy crust. All-purpose flour or half all-purpose/half whole wheat works best. Active dry yeast, warm water, sugar, sea salt, and olive oil needed