Category: Breakfast/Brunch

Breadbasket, Breakfast/Brunch, Cooking Techniques, Culinary world trip, France, Special occasions, Tutorials, Yeast breads

Mastering the Art of French Bread Baking. Part 1. Boule.

It is quite amazing how the French create a variety of breads with only flour, yeast, water and their famous art of folding and shaping – called „le faconnage“  – which gives each bread its unique texture and taste. My basic recipe for a traditional French bread is very easy to make. If you want […]

Breadbasket, Breakfast/Brunch, Cooking Techniques, France, Other breads, Special occasions, Sweet breads, Tutorials, Yeast breads

Brioche à Tête (Brioche Parisienne)

The French name: brioche à tête refers to its shape (tête means head). The classic brioche is baked in a traditional round, fluted mold with a small “head” on top.  It’s often simply called Brioche Parisienne. For best results please use European style butter, like Plugrá, Finlandia or Kerrygold.