I mixed on Wednesday lunchtime, fermented at room temperature till about six, scaled, shaped and put in the boxes, proved overnight in the fridge. 5.oo a.m. they came out of the fridge and the first batch went in the oven an hour and a half later.
Results were the best ever for the brioches and the other two spiced and boozy doughs.
Feeling just a bit battered this morning. Can’t match up to the real pros like Rick. He’ll be selling on Machynlleth market on Christmas Eve. I’ll be drinking hot whiskies.