This once again proves that brioche is the most versatile dough. There are countless recipes you can use it for. And why not try and make super rich custard filled steamed buns with it! As of now I have two brioche recipes. One made with a mixer, and another kneaded...
Out of all the bread dough recipes on my channel brioche was the only one that I ever used a mixer for. I always thought that hand mixing brioche dough would be pretty much impossible. Brioche can contain up to 50% butter. My regular recipes used 40% which is a large...
This cold bulk fermented fougasse is the prefect bread for Valentine’s Day. Laced with delicious olives and topped with parmesan it will melt every bread lover’s heart. Fougasse is a French bread usually shaped like a leaf. It is like a focaccia, but crustier as the...
Contrary to popular belief sugar slows down fermentation. I have made a video explaining it already. This video is about the other effects sugar has on bread dough. I will also address an incorrect statement I made in the previous video. How does sugar affect bread...
Yudane is a Japanese bread improver. It is made by scalding a portion of the flour in a recipe with boiling water. This method gelatinizes the starch which then makes the crumb of the bread soft and fluffy and makes it stay softer for longer. This is not my first...
