July 1, 2011 - 6:12am
Brioche
I've had two attempts at making brioche so far (with two different recipes - one from Artisan Breads Everyday, the other the Ottolenghi Cookbook), but both attempts have turned out badly. Both of the doughs "spread" during proving, resulting in some very flat rolls (and some indistinct knotted rolls). Also they had a surprisingly greasy texture after they were baked, leaving an oily film on anything they came into contact with (not entirely sure this is normal). Any advice on where I'm going wrong would be greatly appreciated. Thanks in advance :)