Sunday, March 6, 2016


This month's Bread of the Month for the Artisan Bread Bakers Facebook group is Tartine's Olive Oil Brioche. I've always wanted to make a brioche, ever since I lived in Paris.

The recipe calls for 1,000g of flour and a stand mixer. Final dough weight is a massive 3,150g. I know my Kenwood will not handle that so I cut the recipe in half.

Here is the final product and crumb shot. Right hand loaf was an attempt at a four strand braid.

Finished loaves
Nice color and crumb

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