I'm really looking forward to learning to bake bagels.
The chocolate ginger brioche sounds so good I may just have to go home right now to make it. Do you add it at the very last moment, right before you roll the dough, to get the swirl effect? One of the first things I made from that book was the casiatello, which came out very nice but I think needs more cheese and cut into little blocks, not grated the way I did it.
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branchandroot
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Date: 2008-12-08 04:03 pm (UTC)The chocolate ginger brioche sounds so good I may just have to go home right now to make it. Do you add it at the very last moment, right before you roll the dough, to get the swirl effect? One of the first things I made from that book was the casiatello, which came out very nice but I think needs more cheese and cut into little blocks, not grated the way I did it.