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Home > posts > 2021 > 05 > 2021-05-29_Brioche.html
Brioche
/posts/2021/05/2021-05-29_Brioche.html
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I made No-Knead Brioche [Bread Illustrated by America's Test Kitchen][@rev] again adding 1 oz additional flour (I have now noted it on the recipe).
I made a double batch like last time which worked well. I started it Thursday morning and let go until Saturday morning. I cooked it for about 36 min and pulled around 192°F. (I was aiming for 185-190 but oh well)
And you can see I had a small hole. But it was pretty good as usual!