Christians wrapping technique for the Brioche to rest over nite.

By letting the dough rise slowly in a cold environment, it not only develops more depth of flavor, but also gives more flexibility with the timing of baking the loaf. Cold brioche dough is also much easier to work with!

Christian my son is an artist, his passion though is for baking !!! as a side job ( to make some € ) he works with his brother on restoration in Paris.

I didn’t notice how tired he looked till I saw this photo… gosh I’m thrilled I’m here to help.

[Dianne]

Such a neat series of images and explanations - must be delicious to eat.

[Carole Sandford]

Never seen dough trussed up like this. I thought it was meat at first, but if it improves the taste, then why not.

[Babs]

He has done a good job here. He does look a bit tired though.

[Paula Fontanini]

This is fascinating, thanks for sharing the method behind Brioche! Always nice to have visuals to aid in understanding!

[Diana]

What a great triptych and info, I love brioche and will see it with different eyes now.

[Boxplayer]

Fascinating craft

[Issi Bannerman]

What a great shot of the artist at work. Love the close-ups too.

[Brian]

Artisan at work 👏🏻👏🏻👏🏻👏🏻