This starts with my favorite dough, brioche. I already wrote about my love for it. I used this same recipe too many times to count. Brioche is easy to make if you pay attention to the details. The amount of time the dough needs to be kneaded, those 15 minutes, are essential to the texture of the baked brioche. If you decide to skimp the results will show that. Just when you think your mixer is about to collapse, you probably need 5 more minutes. Then the butter has to be soft but cool and not greasy. The resting period in the refrigerator is necessary to achieve a good flavor. And finally, it should be worked quickly and kept cold. I also use half bread flour and half pastry flour (here they are called 000 and 0000) and it´s amazing how improved the final dough turns out.
|After the rise, before going into the oven|
|Right out of the oven|