• Recipe studies: Brioche

    brioche control 1 2-5

    Every few weeks or so, we’ll explore another aspect of the science behind brioche; from the study of the impact of the egg to milk ratio in the dough, to techniques and further questions.

    Follow the study here or on instagram: #BRIOCHESTUDY.

    A list of posts, written or to be published:

    • A brioche study, part one: the approach
    • A brioche study, part two: the method (ingredient list, pastry chef tips and techniques on brioche)
    • A brioche study, recipe: brioche #1, the control
    • A brioche study, recipe: brioche #2, the almost Chavot-brioche
    • A brioche study, recipe: brioche #3, the pain au lait
    • A brioche study, recipe: brioches #4 and #5
    • A brioche study, part three: impact of the egg-to-milk ratio in rich doughs.
    • A brioche study, ressources: Brioche in literature.

    Other themes may include: research on flour protein variations, how to knead brioche by hand…

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