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  1. @Eric Srikandan, 107gr each ( I weighed total dough and divided by 6). I reduced the bake times from the chart 8 mins at 400F and 20 mins at 375F. Very curious about other experience with crumb and final proof times!
  2. Let me know how it goes! Also, I forgot to note that I used standard instant yeast vs. osmotolerant so added the recommend % I think I did 6.25 grams.
  3. Finally got around to making this. I ended up using ramekins--not sure if that was the best idea. I feel like it may have reduced the oven spring. The crumb was a bit tighter than I would have liked but the flavor was really nice with the long cold ferment. Tangy, with just the right amount of salt/sweet. One note it was about 72F in my kitchen and these took the full 4 hours in the final proof.
  4. Pomegranate curd

    I love this idea! The great thing about experimenting with curds--unlike many pastries--is that while you are mixing the sugar, butter and juices, zest etc. you can adjust for taste and color. Especially if you are using gelatin. That is, you can always throw in more sugar or juice to suit your tastes. If you're concerned about not getting enough pom color, might I suggest displacing some of the lemon juice with zest and replacing it with more pomegranate juice, effectively increasing the amount of color/pom flavor in recipe. Please let us know how it comes out.
  5. Thanks @Anna N, I figured. Will post results asap. @ElsieD, Planing to use popover tins or muffin tins for mine.
  6. Does anyone know if the brioche in the photo above is brushed with an egg glaze? Seems very shiny on top. Recipe doesn't mention it but many brioche recipes call for brushing with egg wash after final proof.
  7. Finished loaves. Crumb shot tomorrow (when they’re all cooled). Final proof modified due to my schedule: 4 hours in fridge, about 1 3/4 hours on counter for loaf one (background) and 2 1/2 hours on counter for loaf 2.
  8. Followed this recipe exactly---except for the final proof! Instead of 2-2 1/2 hours on counter at 70F it going to end up being 2-3 hours in fridge and 1-2 hours on counter. Hopefully, it will still pass the finger test. Will post final loaves when their done.