August 26, 2011 - 6:56pm
Brioche, suggestions on improving
I baked the PR BBA middle class brioche yesterday with somewhat of a success. I felt the texture was incredible, I enjoyed the crumb and the shape was decent. The thing I'm missing in a deep rich flavor. I feel like I could have coaxed more flavor from possibly another flour or something. I used very good quality buerremont butter and am looking for suggestions. I'll post the recipe and some pictures.