Brioche with olive oil isn't new to me. What is new is laminating it with butter! Nothing nicer then crisp flaky dough outside while the inside is soft and savory. Below are photos of such a treat; sourdough leavened and laminated dough, erupting like a mushroom!
Feel free to follow us on social media for the latest news and more inspiration.
Ian Lowe is a transplanted Texan and bread baker living in Tasmania. I first found him on the baking site, The Fresh...
Anissa Helou is a Lebanese-Syrian chef and cookbook author. She is also one of the world's leading encyclopedia when...
I first came to know Amy Hedyatpour through baker Brad Preznant. That was over 20 years ago. Also known as Amy Glaze,...
0 Comments