For softness, we've chosen the brioche version. In fact ... Place the dough on a baking tray lined with baking paper and form a crown. Cover with a damp cloth and leave to ferment for a further ...

Line a baking tray with baking parchment. Tip the dough out onto a lightly floured surface, without knocking the air out of it. Roll it out to a thickness of just under 1½cm/¾in, in a rectangle ...