Brioche lardon from Tartine Box Set by Chad Robertson

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Notes about this recipe

  • mseers on October 29, 2011

    2 lb brioche dough before bulk ferment, 8 oz bacon lardons, 1/4 c toasted hazelnuts chopped, 1 small bunch thyme, zest of 1 orange, 1 t pepper. combine all but butter. follow instructions for brioche bulk ferment, butter 4 tall ring moulds 4 in in diameter, divide dough into 4, form each into a round and rise in mould 1 1/2 to 2 hours, bake at 425, 35-40 min.

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