Whole wheat brioches à tête from Pastry Love: A Baker's Journal of Favorite Recipes (page 119) by Joanne Chang

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Notes about this recipe

  • anya_sf on November 02, 2020

    It was easy to just make 2/3 recipe for the sticky buns. The dough was easy to make in a stand mixer - just had to pause several times to push the dough down and increase the speed to medium-low. Same as Zosia, the dough was slow to rise with lots of oven spring.

  • Zosia on January 14, 2020

    This is the book's master recipe for whole wheat brioche. 2/3 of my dough went towards the mushroom thyme brioches leaving enough to make 3 brioches à tête. Apart from making a sponge, the method was the same as the all white flour master brioche and the dough was remarkably similar as well....smooth and silky. It was slow to rise and had huge oven spring so the baked buns were quite large. They were light and airy with a strong whole wheat flavour. Family loved them. (I used Rogers brand flours)

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