Here is a French classic: Nanterre brioche. No braiding, no extras, just balls of dough packed into a loaf pan, fusing together as they bake for a stringy crumb and clean slices. Usually made with T45 (a strong French wheat flour), it’s just as delicious with T55 “Cocorico,” with a slightly more rustic crumb. A little twist… that works beautifully. Discover it now!