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Joe Bartlett

Brioche Take #2…
29 Jul 2014

Brioche Take #2…

by patisseriemakesperfect | posted in: Blog Update, Bread, Recipes, Viennoiserie | 5

I have made brioche a couple of times using the recipe in ‘the book’, each time it felt like something was missing. The dough would prove well, but the finished result tasted artificially fluffy.  On another occasion the bread would … Continued

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Ashburton Cookery School, brioche, chocolate chips, creme patissiere, fresh yeast, Joe Bartlett, laminated dough, yeast leavened
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