Chapter Five: Enriched Dough

Appears in
Baking Artisan Pastries & Breads: Sweet and Savory Baking for Breakfast, Brunch, and Beyond
Baking Artisan Pastries & Breads

By Ciril Hitz

Published 2009

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One Definition of Enrich is to Make Richer, and enriched doughs with their pure butter, eggs, or sugar certainly live up to that etymology. These doughs are just as enriching as they are enriched. What I mean is, this particular set of formulas brings an array of characteristics and sensory experiences to the table, literally and figuratively.

I love all types of bread, from a classic baguette to a tangy sourdough, and everything in between. But enriched doughs hold a special place in my heart. I have many great memories of recalling stories over a morning buttered brioche or celebrating a quiet evening moment with a Christmas stollen. That’s not to say that I don’t have great memories shared over a sourdough and cold cuts, but the mood and atmosphere are decidedly different.