A project this past summer was baking varieties of "brioche feuilletée." It's a laminated brioche dough in which the baker holds back part of the butter in its building. During hotter weather, any butter-rich Viennoisserie can be tricky. It's recommended to keep the kitchen air conditioned and maintain dough chilled between the folds.  Always remember to measure and weigh dough to loaf pans size accordingly, as these doughs grow. What's so pleasing is the feel the light airy baked pieces, golden and flaky made from levain.