- April 2016
- Serves 10-12
- Hands-on time 1 hour, oven time 50 min, plus rising and proving
Imagine the smell of fresh brioche cooking in your oven… But this isn’t any old brioche. Oh no, this is a jammy brioche with a hearty pinch of sea salt. Next level amazing.
This recipe uses the pull-and-slap technique, click on the link to see how to do it.
- 19.8g (11.9g saturated)
- 31g (12.2g sugars)
If you’re kneading by hand, we recommend you add three-quarters of the liquid, then see if it needs the rest (some flours take more liquid than others). If the dough really is too wet to knead, add an extra handful of flour.
A plastic dough scraper is useful when hand-kneading wet, sticky dough – find them in all good cookshops or on Amazon.
You can leave the dough to rise overnight in the fridge. Bring it back to room temperature before shaping and proving.
You can also freeze dough after kneading: freeze in an airtight freezer bag, easing out as much of the air as you can before sealing. Defrost completely, then let the dough puff up again before shaping and proving. After overnight rising or freezing, it may take a bit longer than usual to prove.
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