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Brioche by hand vs. mixer


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30 replies to this topic

#31 Franci

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Posted 31 March 2014 - 07:10 PM

Hi Lesliec,

I've always only made mini brioches with this dough, roughly 750 g divided into 24 brioches. I shape the brioches cold from the fridge and let proof. Bake at 375 F for about 12-15 minutes or until the look good to me.
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