Leavened Doughs

For the Brioche and Beignet Alsacienne, I use a straight dough method. This is the simplest way of making fermented doughs. The flour, salt, yeast and liquids are brought together in a mixing bowl and kneaded until smooth and elastic, then the soft butter is added gradually until incorporated and kneaded again until it is elastic.

For the Pâte à Savarin, I use a Polish pre-ferment method where the yeast, milk and some of the flour are mixed together and allowed to develop at room temperature. This particular method adds to the flavour and crumb characteristics of the baked dough.