Doughier

Doughier is a term that originated from the French word *douceur*, meaning "softness" or "gentleness." In culinary contexts, it is sometimes used informally to describe a bread or baked good that is particularly soft, moist, and tender in texture. The term is not widely standardized and is more commonly encountered in regional or niche baking discussions, particularly in French-speaking communities or among bakers who appreciate subtle variations in dough and bread quality.

The concept of doughier bread often emphasizes a balance of ingredients that contribute to a soft crumb, such as a higher proportion of fat (such as butter or oil), a longer fermentation process, or the use of ingredients like eggs or milk. Unlike traditional crusty breads, which prioritize a firm exterior and open crumb structure, doughier breads tend to have a denser, almost cake-like texture. Examples might include certain types of baguettes with a softer finish, brioche, or enriched breads like challah.

While not a formal term in professional baking terminology, doughier reflects a preference for comfort and texture over structural integrity. It is sometimes used in casual conversations among home bakers or in reviews of artisanal breads where the focus is on mouthfeel and ease of consumption. The term does not refer to a specific recipe or technique but rather a qualitative description of the final product.