Disappointing brioche
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Flaneur
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Flaneur
- Posts: 1757
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Re: Disappointing brioche
Mersea, how much fluid do you use? I got halfway through and realised 
I should have checked beforehand!
My breadmaker booklet said 180ml of water and 2tbsp skimmed milk for 400g flour, so I cut the water down by a third.
We'll see how my guesswork comes out!!
I should have checked beforehand!My breadmaker booklet said 180ml of water and 2tbsp skimmed milk for 400g flour, so I cut the water down by a third.
We'll see how my guesswork comes out!!
Same old nonsense.
Re: Disappointing brioche
Hi Flâneur,
Sorry you did not follow the recipe I gave you. NO milk, NO powdered milk, NO water.
Just the ingredients I gave you and a perfect result you will have.
Would be interested to know what you brioche turned out like. Maybe even better.
All the best.
Sorry you did not follow the recipe I gave you. NO milk, NO powdered milk, NO water.
Just the ingredients I gave you and a perfect result you will have.
Would be interested to know what you brioche turned out like. Maybe even better.
All the best.
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FrenchForumSurvivor
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Re: Disappointing brioche
Mersea, I suppose any liquid content comes from the eggs and the melted butter, but perhaps Flaneur was mislead by you saying "My bread maker is a Panasonic so you start with the dry ingredients first", implying, to a newbie, that the liquid ingredients follow.
"I am a man of fixed and unbending principles, the first of which is to be flexible at all times." - Everett Dirksen
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Flaneur
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Re: Disappointing brioche
And also factor in my ididocy 
It was a weird flat thing only half mixed, with a layer of flour.
Onwards and upwards: I'll try again!!
It was a weird flat thing only half mixed, with a layer of flour.
Onwards and upwards: I'll try again!!
Same old nonsense.
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FrenchForumSurvivor
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Re: Disappointing brioche
Third time lucky?
"I am a man of fixed and unbending principles, the first of which is to be flexible at all times." - Everett Dirksen