What is specialty dough?

Specialty dough refers to types of dough that are not considered traditional or basic. They usually have unique flavors, textures, or ingredients that set them apart from regular doughs. Here are some examples of specialty doughs:

- Sourdough: Made using a fermented sourdough starter, this dough has a slightly sour taste and a distinct chewy texture. It's often used for making artisan bread and pizza crust.

- Whole Wheat Dough: This dough is made with whole wheat flour instead of refined white flour. It has a higher nutritional value and a denser, more rustic texture.

- Rye Dough: Rye flour gives this dough a slightly sweet and nutty flavor, along with a dense and chewy texture. Rye dough is commonly used for making rye bread and pumpernickel bread.

- Brioche Dough: Brioche is a rich and buttery dough made with eggs, milk, and butter. It has a light, fluffy texture and a golden crust. Brioche dough is commonly used for making pastries, buns, and rolls.

- Challah Dough: Challah is a Jewish bread that's typically braided. It's made with eggs, honey, and sometimes raisins or poppy seeds. Challah dough has a slightly sweet flavor and a soft, fluffy texture.

- Phyllo Dough: Phyllo dough is a very thin pastry dough made from layers of unleavened dough. It's commonly used for making Greek pastries such as baklava and spanakopita.

- Pâte à Choux: Pâte à choux is a French choux pastry dough that is used to make éclairs, profiteroles, and gougères. It has a light, airy texture and a crispy outer crust.

These are just a few examples of specialty doughs. There are many other variations and cultural influences that can create unique and delicious doughs for different baked goods.