Brioche for Breakfast?
Hi all, first post here. I am a long time enthusiastic cook, recently learning about bread and loving it. I am based in London and can only talk metric I'm afraid so sorry for any communication difficulties.
As a full time worker I have been trying to work out the best way to fit bread making into the routine without having to get up at 4am. I have had reasonable success but have hit a snag with brioche.
My plan was to slow prove the shaped brioche overnight in the fridge so it would be ready to pop into the oven first thing in the morning. The sheer mass of butter seems to cause some difficulties though. First, the rise was not quite what I would have hoped for and second, it took an age to cook(at 190c) and was in danger of getting seriously over coloured by the time the middle was done.
The end result was fairly good and plenty decadent but not as light as I would have liked and ready for brunch rather than breakfast.
Do any of you have any good tips for brioche(or other buttery dough) first thing in the morning? I guess separate small rolls might be a good start...