RonB ... You MAY be correct. However I'm not sure.
I contacted Chef Jacob Burton who is a master bread baker. He helped me develop the recipe and processes for the Ultimate Brioche Hamburger buns that Meathead has published under the bread page in the tested recipes thread.
I'm very curious what his response will be on this discussion. He and I have talked about purposely shortening the gluten strands in bread recipes/formula's before when we were trying to develop a particular type of bread.
I'll let you know how he feels about it...ðŸ‘Â
I contacted Chef Jacob Burton who is a master bread baker. He helped me develop the recipe and processes for the Ultimate Brioche Hamburger buns that Meathead has published under the bread page in the tested recipes thread.
I'm very curious what his response will be on this discussion. He and I have talked about purposely shortening the gluten strands in bread recipes/formula's before when we were trying to develop a particular type of bread.
I'll let you know how he feels about it...ðŸ‘Â
Comment