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mschares mschares
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6 years ago
To develop the gluten when mixing brioche
 
  a) fat is added after the dough is fully kneaded.
   b) eggs and fat are added after the dough is fully kneaded.
   c) all the ingredients are at room temperature and the dough is mixed to a higher dough temperature.
  d) the dough is fermented in the refrigerator.
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jhncyssjhncyss
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6 years ago
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mschares Author
wrote...

6 years ago
Smart ... Thanks!
bahajo
wrote...

Yesterday
Good timing, thanks!
jmelchor77
wrote...

2 hours ago
Thanks
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