We need sugar, salt, water, yeast, leftover dough, and flour. Frédéric Roy: Here we have two types of flour. The one we call French tradition, which doesn't contain any additives. And here I ...

So how is this dough different from other types of dough that have a lot of layers, like, for example, croissants or other pastries? Philippos: You cannot say that they have something in common.