Ive got the brioche started. Its a long process, but not a difficult one. Step one: Mix half the flour, the eggs, water and yeast in a mixer. Step two, cover and wait 45 minutes to give the yeast a jump start. Step three, contemplate the sprig of mint you brought in yesterday. Okay no, thats not step three, but it should be. Ive got all the rest of the ingredients measured out and waiting to go into the mixer, and the butter is softening. Im making a double batch so thats a whole pound of butter. I chatted with someone at King Arthur this morning and asked about how to best double a recipe and they were fantastically helpful. I feel much more confident now. Sadly, no fresh brioche today. It has to sit in the fridge for up to 16 hours before baking. But Ill bake a loaf tomorrow and one on Sunday. It goes fast around here.
Posted on: Fri, 06 Jun 2014 20:46:19 +0000
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