{"id":866,"date":"2009-08-24T10:11:12","date_gmt":"2009-08-24T17:11:12","guid":{"rendered":"https:\/\/artisanbreadinfive.com\/?p=866"},"modified":"2009-08-24T10:32:20","modified_gmt":"2009-08-24T17:32:20","slug":"brioche-a-tete","status":"publish","type":"post","link":"https:\/\/artisanbreadinfive.com\/2009\/08\/24\/brioche-a-tete\/","title":{"rendered":"Brioche \u00e0 T\u00eate"},"content":{"rendered":"
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We have finally, finally finished our Final Pass manuscript (final<\/strong> seems to be the recurrent theme).\u00a0 That means we don’t get to look at Healthy Bread in Five Minutes a Day<\/a><\/strong> again\u00a0until it’s in print.\u00a0 The book won’t be on shelves until October 27, and after that, we won’t be posting on good old-fashioned brioche for a while, so I decided to reprise a great post from a year and a half ago, Zoe’s post on Brioche \u00e0 T\u00eate–I’ll give you the link at the end.\u00a0 There’s one nice tool to have– the brioche pans, which you can get from Amazon.<\/a><\/strong><\/p>\n It’s also another shameless excuse to savor another great photograph from Mark Luinenburg<\/a>, <\/strong>who did all the photos in Artisan Bread in Five Minutes a Day<\/strong> <\/a>(above), as well as the\u00a0new shots for Healthy Bread.\u00a0 All you need to do is start with our brioche dough<\/a><\/strong>, and then go to Zoe’s post on the Brioche \u00e0 T\u00eate<\/a><\/strong>.\u00a0 It’s much, much easier than it looks (non-chefs can do it).\u00a0 For something less rich, try the challah dough if you like, on page 180 of Artisan Bread in Five Minutes a Day.<\/strong>\u00a0<\/p>\n