Who is online?
In total there are 5 users online :: 0 Registered, 0 Hidden and 5 Guests None
Most users ever online was 112 on 8th October 2020, 7:09 am
Latest topics
» Hungry Birdsby Dirick55 7th December 2023, 6:04 am
» PRESENTATION
by Chilli-head 23rd November 2023, 2:55 pm
» New Kiva loan
by Chilli-head 21st July 2023, 12:35 pm
» A peat-free compost is top in UK Which? magazine trial
by Dandelion 25th April 2023, 9:42 pm
» New gardening year 2023
by Chilli-head 5th March 2023, 10:15 pm
» What have I done in the workshop today?
by Dandelion 2nd December 2022, 1:12 pm
» What are you harvesting today?
by Dandelion 2nd December 2022, 1:12 pm
» Wartime marrow casserole
by Dandelion 18th October 2022, 4:42 pm
» Late sowings in August ... beans ?
by Ploshkin 11th August 2022, 9:29 am
» Come August, come night in the garden
by Chilli-head 4th August 2022, 3:29 pm
» Welcome guest
by Ploshkin 31st July 2022, 9:16 am
» The Jolly July Garden
by Ploshkin 19th July 2022, 11:38 am
» More mead ...
by Chilli-head 13th July 2022, 12:52 pm
» The June garden thread
by Dandelion 25th June 2022, 9:55 pm
» Plastic bags
by Dandelion 5th June 2022, 7:28 pm
» The merry May garden
by Dandelion 31st May 2022, 10:04 pm
» Fooling around in the April garden
by freebird 1st May 2022, 8:33 am
» March into the garden
by Dandelion 1st April 2022, 7:26 pm
» Mow Suggestions
by freebird 29th March 2022, 5:48 pm
» Some thoughts on resilience
by Ploshkin 12th March 2022, 2:23 pm
Statistics
We have 270 registered usersThe newest registered user is Lloyd
Our users have posted a total of 48045 messages in 2416 subjects
Similar topics
Best. Brioche. Evah
Page 1 of 1
Best. Brioche. Evah
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!
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- Posts : 379
Join date : 2010-08-18
Page 1 of 1
Permissions in this forum:
You cannot reply to topics in this forum
|
|