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,