{"id":3012,"date":"2021-03-26T13:31:45","date_gmt":"2021-03-26T13:31:45","guid":{"rendered":"http:\/\/blogs.xs4all.co.uk\/tablefortwo\/?p=3012"},"modified":"2021-03-26T13:31:45","modified_gmt":"2021-03-26T13:31:45","slug":"brioche","status":"publish","type":"post","link":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/2021\/03\/26\/brioche\/","title":{"rendered":"Brioche."},"content":{"rendered":"

I’m amazed myself! Florek has ordered a jar of seriously indulgent and posh gianduja, 40% hazelnuts, so I thought it deserved something special to be put on. Paul Hollywood’s book came handy again, I started last night, as the dough must rest in the fridge overnight and this morning I shaped my brioche, proved again and baked. <\/p>\n\n\n\n

It took 500g of strong white bread flour, 7 g of salt, 50g of caster sugar( I added some vanilla sugar, but I think the loaf could do with some more, myself), 10g instant yeast, 140 ml of warm milk, 5 whole eggs and as much as 250g of soft, unsalted butter. Butter was added slowly, bit by bit after about 6 minutes of initial mixing. Not sure if this job could be done without a standing mixer, the dough was seriously runny, needed to be scraped into a bowl for overnight resting. But this morning it came out of the bowl easily, butter nicely hardened. I made 2 loaves, one long tin and one round. <\/p>\n\n\n\n

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By the time Iz was taken to school and some morning chores were completed, the proving was done and I could bake the loaves in 190 degrees for about 25 minutes. The pastry stick was essential to check if they were baked, as they browned quickly. <\/p>\n\n\n\n

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The smell in the house was quite something. Brioche itself, like I said could be sweeter, but with gianduja it tastes great. Will try it toasted tomorrow morning. <\/p>","protected":false},"excerpt":{"rendered":"

I’m amazed myself! Florek has ordered a jar of seriously indulgent and posh gianduja, 40% hazelnuts, so I thought it deserved something special to be put on. Paul Hollywood’s book came handy again, I started last night, as the dough must rest in the fridge overnight and this morning I shaped my brioche, proved again … Continue reading Brioche.<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":3015,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-3012","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking"],"_links":{"self":[{"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/posts\/3012","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/comments?post=3012"}],"version-history":[{"count":1,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/posts\/3012\/revisions"}],"predecessor-version":[{"id":3016,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/posts\/3012\/revisions\/3016"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/media\/3015"}],"wp:attachment":[{"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/media?parent=3012"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/categories?post=3012"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/tags?post=3012"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}