Recipes

Brioche Dough (Rich & Soft)

Brioche Dough (Rich & Soft)

Ingredients

All-purpose flour: 4 cups (500 g)

Warm milk (110°F): ¾ cup

Sugar: ½ cup

Instant yeast: 2¼ tsp (1 packet)

Salt: 1 tsp

Eggs: 4 large

Unsalted butter (soft): ¾ cup (170 g)

Method

  1. Mix warm milk, sugar, and yeast. Rest 5 minutes.
  2. Add eggs → mix.
  3. Add flour + salt → knead until smooth.
  4. Gradually knead in butter until elastic.
  5. Proof covered 1½–2 hours (double).
  6. Shape, proof again, then bake at 350°F (175°C).

✔ Best for: Brioche loaf, burger buns, sweet rolls

2️⃣ Pizza Dough (Classic Bakery Style)

Ingredients

All-purpose flour: 4 cups

Warm water: 1½ cups

Sugar: 1 tbsp

Instant yeast: 2¼ tsp

Olive oil: 2 tbsp

Salt: 1½ tsp

Method

  1. Mix water, sugar, yeast → rest 5 minutes.
  2. Add flour, oil, salt → knead 8–10 minutes.
  3. Proof 1 hour.
  4. Divide, rest 15 minutes, shape.

✔ Best for: Thin crust & pan pizza

3️⃣ Challah Dough (Egg Bread)

Ingredients

All-purpose flour: 4½ cups

Warm water: 1 cup

Honey or sugar: ⅓ cup

Instant yeast: 2¼ tsp

Salt: 1½ tsp

Eggs: 2 whole + 2 yolks

Oil: ⅓ cup

Method

  1. Activate yeast with water + honey.
  2. Add eggs, oil.
  3. Add flour + salt → knead smooth.
  4. Proof 1½ hours.
  5. Braid, egg wash, bake at 350°F.

✔ Best for: Braided bread, festive loaves

4️⃣ Sourdough Dough (Artisan Style)

Ingredients

Bread flour: 4 cups

Whole wheat flour: 1 cup

Active sourdough starter: 1 cup

Water: 1½ cups

Salt: 2 tsp

Method

  1. Mix all ingredients (no yeast).
  2. Rest 30 min (autolyse).
  3. Stretch & fold 3–4 times.
  4. Bulk ferment 4–6 hrs.
  5. Cold proof overnight.
  6. Bake in Dutch oven at 450°F.

✔ Best for: Artisan crusty bread

5️⃣ Focaccia Dough (Olive Oil Bread)

Ingredients

All-purpose flour: 4 cups

Warm water: 1¾ cups

Instant yeast: 2¼ tsp

Sugar: 1 tbsp

Olive oil: ¼ cup

Salt: 2 tsp

Topping: rosemary, cherry tomatoes, sea salt

Method

  1. Mix water, yeast, sugar.
  2. Add flour, oil, salt → sticky dough.
  3. Proof 1 hour.
  4. Spread in oiled pan, dimple surface.
  5. Top & bake at 425°F (220°C).

✔ Best for: Italian bakery bread

🧠 PRO BAKERY TIP

Dough temperature target: 24–26°C (75–78°F)

Always weigh ingredients for consistency

Longer fermentation = better flavor

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