Brioche

The brioche dough forms the basis for our famous sourdough babka as well as our cinnamon buns. The structure is provided by the butter so that when the dough has been chilled it is firm and malleable and can be rolled out and shaped. It does like warmth during the whole process and if it doesn’t get a chance to ferment properly in the initial bulk stage, no amount of time or warmth will persuade it to rise during the final proof. Developing a dough this rich that is leavened only with sourd