In which we explore different aspects 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.
Analysing the impact of the egg-to-milk ratio in brioche formulas
CONTENT TABLE
– Part II: the ingredients – TO COME
– Part III: the process – method, techniques and tips – TO COME
– Recipe: brioche #1, the control
– Recipe: brioche #2, the almost Chavot-brioche – TO COME
– Recipe: brioche #3, the pain au lait – TO COME
– Recipe: brioches #4 and #5 – TO COME
– Part IV: impact of the egg-to-milk ratio in rich doughs – TO COME
– Ressources: Brioche in literature – TO COME
Other themes may include: research on flour protein variations, how to knead brioche by hand…
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