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Brioche by hand vs. mixer

31 posts in this topic

I'd like to bring this up because I've made this brioche quite often, lately. I love it. I tried also artisan bread in 5 minutes brioche but doesn't compare to this one. Thanks, Paula!

Franci, what yeast are you using? Paula says "dry yeast;" does that mean active dry or instant? Or are you using fresh yeast?

Incidentally, I was just looking for a great brioche recipe, thanks for bringing this up. I have Reinhart's from BBA (made the "middle class" brioche before, good but not great), Gisslen's (not tried it yet), and now what got me thinking was Jacquy Pfeiffer's. I want to make the brioche bostock, plus I haven't had it in a while and I dearly miss it.

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This thread is a real find, thanks. Paula Wolfert and nightscotsman both! I was also wondering about what type of dry yeast she was using. I haven't made brioche in a long time, but it looks like there'll be some brioche this weekend. I can't remember the recipe I used last time, but I did like it, the texture was silky smooth as a result of long kneading time (in the Kitchen Aid, not by hand). But I am very curious to try Paula Wolfert's recipe, and I will try to Google Gisslen's.

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Diana, I used 1 1/2 teaspoons of saf red instant.

Thank you, Franci, that's exactly what I have. :)

But I am very curious to try Paula Wolfert's recipe, and I will try to Google Gisslen's.

Cakewalk, if you cannot find it, PM me and I'll send it to you.

Edited by DianaM (log)

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Those look great, Franci (I was going to say 'your buns look wonderful', but that could perhaps be misconstrued by an international audience ...).


I may be going entirely blind, but Paula's recipe seems to stop before the dough gets near an oven. What's your recommendation for time and temperature?

Leslie Craven, aka "lesliec"
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