Hello Fellow bakers,
I made a Brioche loaf. The recipe required the loaf to bake seam side up. I wanted a smooth crust so I baked it seam side down but the gases in the bread cracked open the top anyways, Does anyone have any sugestions or answer's as to why my brioche is so gassy??
Thanks
Hey everyone I have a sweet dough question.
I was reading through Richard Bertinet's "Crust" and noted that his recipe for Brioche calls for a rest of 12 - 14 hours in a pantry. Now I have experienced this kind of rest with biga's or a poolish starter to help develop the flavor but with a sweet dough? I admit that I am not very experienced with sweet doughs but I have to ask:
1. What is the purpose of a 12 - 14 hour rest with a sweet dough?
2. Do you have a favorite brioche recipe you could share?
Thanks a ton,
Lewis
1000 grams flour
85 grams yeast
20 grams sugar
2 eggs
500 grams milk
14 grams salt
150 grams butter
Mixing :
Dissolve the yeast into the room temperature milk and ad the eggs and sugar.
Add the flour and mix. When dough is formed add the salt and the butter.
Mix for about 10 minutes. Make loose boule shape
