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Ersi Moscahlaidis ha publicado una actualización
hace 4 semanas (editado)
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 y5 más6 Comentarios-
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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@soldamiani Good evening. My focus in the 3 fermentation stages would be – developing of body and flavour in the first two stages and devlopment of body in the 3rd one. As I am a self-taught cook, I try to get inspiration, ideas and new techniques wherever I can find them Thank you for all of Scoolinary’s great lessons.
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Level:
Scoolinary Team
@ersimosotenet-gr It’s great to hear how you’re honing body and flavour across the three fermentations—this layered focus is reflected in your soft crumb. As a self-taught baker, which specific skill would you like to develop next with Scoolinary? 😊
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@soldamiani -Hi there, I recently came across the B-concept method for desserts by Jordi Bordas. I was impressed by his thechnique development without eggs and fat and dairy. I am wondering if the result is as tasty without these ingredients. Must try it out.
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Level:
Scoolinary Team
@ersimosotenet-gr That curiosity is a great place to be. Jordi Bordas’ approach really pushes you to rethink structure and flavour from the ground up. When you test it, focus on texture and balance, that’s where the difference shows. Keep exploring, this mindset will take you far 👨🍳
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