After a failed start at 6:30am this morning when I realised that I lacked the full fat milk required for the brioche, I finally managed to begin the baking process at 1pm this afternoon following my return from a trip to Glasgow.
I love to watch the ingredients that make up the dough binding together, particularly when the dough reaches the point at which it appears to start 'breathing' and for me, handling and kneading the dough will always be a pleasurable and therapeutic task.
Unfortunately, the brioche dough must rest in the fridge for at least seven hours before it can be shaped.
After this, it must prove for a further two to three hours so I probably won't be able to complete this process until tomorrow - perhaps my new years resolution ought to be to improve my organisational skills!
I've also decided that I must attempt to make Delia's 'Fallen Chocolate Souffle with Armagnac Prunes' but this is also a dish that requires some patience because the prunes must be soaked in armagnac 'overnight'.
As I personally tend to sleep for six hours, I'll probably attempt to complete this dish later on tonight.
I love to watch the ingredients that make up the dough binding together, particularly when the dough reaches the point at which it appears to start 'breathing' and for me, handling and kneading the dough will always be a pleasurable and therapeutic task.
Unfortunately, the brioche dough must rest in the fridge for at least seven hours before it can be shaped.
After this, it must prove for a further two to three hours so I probably won't be able to complete this process until tomorrow - perhaps my new years resolution ought to be to improve my organisational skills!
I've also decided that I must attempt to make Delia's 'Fallen Chocolate Souffle with Armagnac Prunes' but this is also a dish that requires some patience because the prunes must be soaked in armagnac 'overnight'.
As I personally tend to sleep for six hours, I'll probably attempt to complete this dish later on tonight.
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