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» Already April in the garden !
by Chilli-head 19th April 2019, 6:18 pm

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» What arts and craft things have you been making lately?
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» "Reservoirs can make water shortages worse"
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» Tall stool
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» What have I done in the workshop today?
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» Green guilty pleasures and penance !
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» Hornbeam avenue
by FloBear 15th February 2019, 5:00 pm

» The gardener's yearbook
by Chilli-head 4th February 2019, 1:24 pm

» Eco funeral options ...
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» Hungry Birds
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» First go at proper wine
by FloBear 30th January 2019, 6:36 pm

» January, welcome in a new gardening year
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» Seed swap anyone?
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» What are you preserving today?
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default Best. Brioche. Evah

Post by Hathorite on 11th November 2010, 1:23 pm

I've made this recipe several times now and I have to say it makes absolutely the best brioche I've ever managed to bake. I'm very chuffed with it (and Shipton Mill flour works wonderfully for this, better results than I've had with Dove's Farm actually so thanks for the link on that one). I go 50/50 white spelt/white flour - just want the extra protein boost, but I may experiment with using full white spelt next time. This makes a lot of dough I find so I do one loaf, then I get the giant muffin liners, pop those into my muffin tin, and make mini-brioche buns for freezing.

Note: Brioche dough is immensely sticky. Once you get used to working with it, you won't panic as much but if you absolutely have to add a bit more flour, do so. I have a pastry scraper on hand and just work it all back into a ball and carry on. I just work it by hand using the french technique of a unfloured work surface and yes, it makes a huge mess, but after a bit of practice you'll get the hang of it.

British Larder Brioche

My house smells wonderful at the moment and I've just sampled one of the breads, for quality control of course. Delish!
Hathorite
Hathorite

Posts : 379
Join date : 2010-08-18

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