Menu

Brioche

Making brioche is quite a fight. The first part of this video shows what I mean. It’s like trying to knead vaseline. So. Many. Eggs. So. Much. Butter. But it comes together, in the end. I let it proof out in the garage, at 7 or 8 degrees Celcius which was probably the only way the dough…

OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA

Making brioche is quite a fight. The first part of this video shows what I mean. It’s like trying to knead vaseline.

So. Many. Eggs.

So. Much. Butter.

But it comes together, in the end. I let it proof out in the garage, at 7 or 8 degrees Celcius which was probably the only way the dough became manageable – the warmth of the kitchen it very sticky again when I was trying to work with it.

I ran out of time, and had to leave the second rise overnight. With hindsight, I should have put it into the fridge to retard it. So it over-rose and flopped over the top of the loaf tin.

And then it went into the oven.

The smell.

The taste.

The cardiac.

OLYMPUS DIGITAL CAMERA

Comments

No comments yet. Be the first to leave a comment!

Leave A Comment

Comments support plain text only.

Your email address will not be published.