skills.
FOOD STYLING EMILY GUSSIN
PHOTOGRAPHS INDIA WHILEY-MORTON
“Making brioche is easier than you think – you just have to be patient. Making sure the dough is well mixed and developed, then adding the butter methodically are key to success. It comes together into the most beautiful glossy dough. I’ve added plenty of wholemeal flour in the form of a tangzhong – a method borrowed from Chinese and Japanese baking where you pre-cook a portion of the flour in water and milk. It yields the fluffiest, softest bread and works well with the wholemeal flour, as it fully hydrates and softens the bran, making it much easier to incorporate. It’s less sticky than regular brioche and stays fresh for longer.