Boulangerie / Pâtisserie

Recipe studies: Brioche

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 I: the approach

– 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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