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Best. Brioche. Evah

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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!

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