Below are shots of brioche made following Ian Lowe's formulas (via Dropbox here). Ian explained that it's a long bulk and final fermentation. Lacking butter, I opted to use olive oil. What I failed to realize was how much the dough would rise. Here...
Losing a man in the kitchen at work, my schedule is already a battle. With few hours to spare, do I bake and lose sleep? Do I not bake and lose inspiration? As the saying goes, "I will sleep when I'm dead." Aiming high, I went for Ian Lowe's sourdough brioche, again....
Not quite satisfied with my last efforts with one hundred percent butter brioche from Ian Lowe, I made a couple to increase portion size and asked Ian for some expert advice before endeavoring to introduce equal butter to flour, here's what came of it, classique!
Inspired by Ian Lowe, I've been adapting Gaston Lenotre's brioche with sourdough. It wasn't easy given the handicap of baking at home in my tiny Breville counter oven (the building's gas is down). Meanwhile, Semilla's Pamela...
Brioche with olive oil isn't new to me. What is new is laminating it with butter! Nothing nicer then crisp flaky dough outside while the inside is soft and savory. Below are photos of such a treat; sourdough leavened and laminated dough, erupting like a mushroom!
Brioche in itself is already a rich buttery bread, but when folded with about a 2/3rds of that butter like croissants it transforms into that's crisp, airy and rich wonder that is laminated Viennoiserie. In this version I played with a bit of rye and a whole wheat...
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