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.
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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