Brioche in itself is already a rich buttery bread, but when folded with about a 2/3rds of that butter like croissants it transforms into that’s crisp, airy and rich wonder that is laminated Viennoiserie. In this version I played with a bit of rye and a whole wheat levain for fermentation, as I was low on just wheat levain. Achieving a good amount of layers with a egg and butter rich dough I thought would be difficult, but instead I got delicate crumb and crunchy crust.