A baking colleague recently introduced me to some formulations for two paninis; briochine and semi sweet, (Dolci é Semi dolci). These small buns can be used for little sandwiches ideal in tastings, bar menus, or breakfast. Both are enriched with egg, butter, lard...
While maintaining a levain at work for sourdough onion rings, I sometimes play around, make a loaf or pizza dough for the kitchen staff, but no real bread production per say. That changed when I tried ordering hamburger buns from my bread company and was told I'd...
Brioche is that buttery rich and pillow-like Viennoiserie. It is wonderful, whether plain, toasted, enriched with nuts, raisins, or sugar coated. It's a royal sort of bread, and must be treated and prepared with care to emulsify the lipids into the gluten strands of...
I remember the first time in baking school that we hand-made brioche. It was a sticky and messy venture which included incorporating butter into sweet eggy dough. Once we could manage the dough-slapping technique - recently made famous by Richard Bertinet -...
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