Jump to content

Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the society.


Brioche by hand vs. mixer


  • Please log in to reply
30 replies to this topic

#31 Franci

  • participating member
  • 1,500 posts

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.
  • lesliec likes this

Also tagged with one or more of these keywords: Bread