A Stir The Pots Post

Briochine

by | Dec 31, 2014 | Bread

These little rolls are a simple to produce Italian brioche, though enriched with fewer eggs and substituting extra virgin olive oil for butter. The batch below were made with milled semola rimacinata and sprouted wheat flour. The results were fantastic and contained no commercial yeast. 

IMG_5576 IMG_5582 IMG_5583 IMG_5590

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Find More

Follow Us

Feel free to follow us on social media for the latest news and more inspiration.

Related Content