Rich Bread, Sweet Bread

This week was all new. Sweet, enriched and laminated doughs. Sweet dough, like the kugelhoph makes a really sticky dough that is hard to work with. Brioche, the enriched dough, is easier to work with but the shaping is a challenge that would take practice to perfect. The nanterre loaf pictured is the easier shape. We also had a brief intro to our next class by creating classic and chocolate croissants with a laminated dough. We will continue work with lamination doughs in the next section: Viennoiserie. We also made my favorite this week Panetonne. Christmas in July!