For those that have made it which do you prefer?
Which do you prefer the brioche recipe from Hamelman or Reinhart?
Or are they fairly equal?
I did notice that the Hamelman recipe produces a small amount more if you do not try to adjust the formula and that Rienhart uses a sponge and Hamelman doesn't, I'm not sure it that will make that much of a difference (I'm fairly new to baking and haven't experimented very much).
Thank you for all of your input.