Breads, Viennoiserie, and Fermented Doughs
Fermentation
Yeast converts sugars to CO2 and alcohol; dough strength develops through hydration, mixing, folding, and time. Preferments add flavor: poolish is 100% hydration, biga is stiff (50–60%), and levain is a maintained sourdough culture. Bulk fermentation builds structure; proofing relaxes and aerates shaped pieces. Temperature is the main control: dough temperature drives fermentation speed. Salt tightens gluten and controls fermentation; diastatic malt supplies enzymes. Underproofed dough tears and springs unevenly; overproofed dough collapses.
Lamination and enrichment
Croissant and Danish doughs alternate dough and butter; keep both at similar plasticity-butter around 60–65°F (15–18°C)-or it breaks or squishes. Enriched doughs (brioche) need more mixing and benefit from retarding. Retarding overnight improves flavor and scheduling. Steam gives oven spring and crust color; scoring controls expansion; score at a shallow angle with a lame.
Traps
Confusing bulk and proof, overproofing, using cold butter in lamination, and assuming more yeast always fixes slow dough are frequent errors. Express formulas in baker's percentage so hydration and salt levels are clear.
Worked example
DDT 24°C, room 22°C, flour 21°C, friction 4°C: water = (24×3) − 22 − 21 − 4 = 25°C. Rule: water temperature is the easiest lever for dough temperature.