Thursday, January 14, 2010

Light Wheat Brioche

This is a healthy improvement on a rich a delicious brioche:

I used a mix of whole wheat and regular flour in both the sponge:

And the resulting dough, pictures just before the butter was worked in:

It takes a bit of kneading to get the butter absorbed and distributed:

Once the butter was in and the dough fully kneaded, I set it to rise:

A few hours later, I took this dough and set it for a second rise in the loaf pans:


No comments:

Post a Comment