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🛒 Shopping List — Block 45–46: Bread — Sourdough & Enriched Doughs

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This block is butter-intensive. European-style butter (82% fat, lower water) performs measurably better in brioche and especially croissants, where the butter IS the structure. Get the good stuff.

⚠️ Equipment Check

  • [ ] Dutch oven — for sourdough baking; 5–7 quart, cast iron
  • [ ] Banneton (proofing basket) — for sourdough shaping; round or oval; ~$10–15
  • [ ] Lame or razor blade — for scoring sourdough; a very sharp knife works
  • [ ] Kitchen scale — mandatory for all bread
  • [ ] Stand mixer with dough hook — for brioche (butter incorporation is nearly impossible by hand)
  • [ ] Bench scraper — for dough handling
  • [ ] Rolling pin — for laminating croissant dough
  • [ ] Instant-read thermometer — internal bread temp: 190–210°F depending on enrichment

🌾 Flour

  • [ ] Bread flour — 5 lbs (sourdough, sourdough variations)
  • [ ] All-purpose flour — 5 lbs (brioche, croissants, cinnamon rolls, starter feeding)
  • [ ] Whole wheat flour — 2 lbs (whole wheat sourdough variation, starter feeding)

🧈 Dairy & Eggs (the enrichment engine)

  • [ ] Butter, European-style — 2 lbs minimum (brioche, croissants, cinnamon rolls — don't skimp)
  • [ ] Eggs — 1 dozen (brioche dough, egg washes, cinnamon roll glaze)
  • [ ] Whole milk — 1 quart (enriched doughs)
  • [ ] Heavy cream — ½ pint (egg wash, glaze)
  • [ ] Cream cheese — 8 oz (cinnamon roll glaze)
  • [ ] Plain yogurt — small container (discard pancake topping)

🧂 Pantry

  • [ ] Kosher salt — Diamond Crystal
  • [ ] Active dry yeast or instant yeast — 2 packets (brioche, croissants, cinnamon rolls)
  • [ ] Sugar — 1 lb (enriched doughs, cinnamon filling)
  • [ ] Brown sugar — 1 cup (cinnamon roll filling)
  • [ ] Ground cinnamon — for cinnamon rolls
  • [ ] Vanilla extract — for enriched doughs and glazes
  • [ ] Maple syrup — for pancake topper

🍞 Finishing & Toppings

  • [ ] Cultured butter — Kerrygold or similar (for all bread tastings)
  • [ ] Jam — 2 varieties (for brioche)
  • [ ] Pain au chocolat chocolate sticks or bittersweet chocolate — for chocolate croissants
  • [ ] Powdered sugar — for glazes
  • [ ] Walnuts or olives — for sourdough add-in variation (Session 237)
  • [ ] Good cheese — 2–3 varieties for sourdough tasting (Service 58)