I tried making brioche a long time ago, before I properly grasped the fundamentals of bread baking. I adhered strictly to the recipe, following each step but without the understanding of what the dough should feel like I ended up with a flour laden dough that was just to dense to rise properly. This resulted in unsatisfying loaf of bread that I just didn’t understand what went wrong. Numerous, simpler loafs later, I have a better feeling of what a proper dough should feel like so that I don’t weigh down my bread with excess flour.
With the added experience I decide to tackle brioche once again and used this recipe for Bubble Top Brioche.
Below is the picture of the dough after sitting in the fridge overnight. Tacky but not sticky dough that has rested and is ready to be formed into the final product:
The end result, a dozen delicious muffins that tear apart to sop up jam, gravy or whatever else you can think of!
No comments:
Post a Comment