Name: Pane Dolce
Yield: Makes 3 medium loaves
Cuisine: Italian
Ingredients: 30 grams (3 tbsp) pearl sugar or other sugar with large granules, such as turbinado; 20 grams (1 tbsp + 1 tsp) water; 2 grams (¼ + ⅛ tsp) fine sea salt; 1 large egg (about 50 grams); 100 grams (7 tbsp) unsalted butter, at room temperature; 150 grams (½ c + 1½ tbsp) eggs, lightly beaten; 150 grams (½ c + 1½ tbsp) cold whole milk; 4 grams (1¼ tsp) instant yeast; 13 grams (2¼ tsp) fine sea salt; 75 grams (½ c + 1½ tsp) white flour; 100 grams (½ c) granulated sugar; 500 grams (3½ c + 1 tbsp) white flour, plus additional as needed for working with the dough, and for the linen liner and shaped loaves; 44 grams (2 tbsp + 2¼ tsp) cold whole milk; 1 gram (generous ⅛ tsp) fine sea salt; 5 grams (1¼ tsp) granulated sugar; 50 grams (¼ c + 2 tbsp) white flour; 75 grams (¼ c + 1 tbsp) water at about 60°F (15°C); 0.2 gram (pinch) instant yeast

Preparation info

Makes
3
medium loaves

Difficulty
Medium

Appears in

Bien Cuit

By Zachary Golper and Peter Kaminsky

Published 2015

About

Like all chefs (and business owners), I can’t stand waste, but waste is what you inevitably get when you make croissants. Because of the way they are shaped and rolled, there will always be less-than-perfect-looking ends. Instead of throwing them away, we use that rich, yeasty dough to make the starter we use for the next day’s croissants. However, it doesn’t take much of this dough to start a batch of croissants, so I still had excess that was going to waste.

This kept nagging at m