I never showed the brioche down there VVV being made. I used the Bosch mixer to knead the dough instead of relying on Jim Lahey's no-knead method (of Sullivan St. Bakery), which is fine, but what's wrong with kneading? This mixer has a huge capacity so might as well take advantage of it, besides, kneading results in a more thoroughly knitted crumb which I'm looking for here.

These photos depict the brioche sponge being kneaded and rising, but they can just as easily apply to the regular non-brioche sourdough made a week later. It amounted to pretty much the same thing.

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