Adding butter to a dough in small amounts? melted vs softened?
Question to all--
When adding butter to a dough in small amounts (lets say 10% or less)...Is there a difference between adding melted butter or kneading in softened butter?
Obviously for something like a brioche or a very enriched bread, adding melted fat would be a disater. But for a recipe with just a small amount of fat? Would using one versus the other create any benefit? Or subbing oil for butter? That would be just like using melted butter (minus the little bit of water that the butter would provide, i know)