The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

For those that have made it which do you prefer?

FoodHacker's picture

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.

fminparis's picture

The answer is simple.  Make them both and see which one YOU prefer.  What do care about other peoples' opinion?

flournwater's picture

Can't say about Hamelman's approach, but Reinhart offers at least three different formulas for brioche and I'd need to know which of them you're referring to for comparison.

rolls's picture

I'm about to go prepare the brioche dough from Dan Lepard's 'exceptional breads', so it has an overnight rise. it uses a poolish.