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Ersi Moscahlaidis posted an update
2 days ago (edited)
This is a classic AP flour brioche bread for sandwiches, that I make daily. The fermentation is in 3 stages, one hour after making the dough, overnight retard in the fridge and one hour final proof after shaping. I just love working with any kind of dough, as it has endless possibilities. #BreadChallenge
jaddygonzalez, Lana Mihajlović and 5 others2 Comments-
Level:
Executive Chef
Que bonitos
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Level:
Scoolinary Team
Hi, welcome Ersi! 😄 What a lovely first entry: the crumb looks soft and fluffy, and the golden braided shapes have so much charm. The natural light helps too, though a cleaner frame would make the bread shine even more.
What’s your #1 focus during those three fermentation stages? And what would you love to improve through Scoolinary and this challenge?
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