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I used to think you needed a fancy mixer for good brioche.
Last Tuesday, my old stand mixer broke right as I was starting a batch for a local cafe order. I had to knead two pounds of that sticky dough by hand for almost 25 minutes. My arms were killing me, but the texture turned out better than ever, with a tighter, more even crumb. The cafe owner said it was the best batch I'd sent them. Has anyone else had a machine break and been surprised by the results?
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the_piper1mo ago
That TV baker probably just needed content. Machines are way more consistent for a reason.
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patriciap5213d ago
Did my bread come out like a hockey puck because I used the machine, lol?
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