Avid Baker's Challenge. I've been gone for a few days with our boy for a big sports event in the south of the Netherlands and even though the bread was baked, I hadn't come round making the post... until now.
This month's recipe was the "Overnight Brioche". The kind of bread that the kids love to bits. The recipe was pretty straight forward. I had to use a lot of extra flour to make the dough workable. You can bake it right after the final rise, but I retarded it overnight as the title suggests. I placed it in the fridge after a 30 minute rise, but had to punch it down later because it tried to make a run for it. The shaping, rising and baking all went according to the recipe. It turned out as a XXL-loaf, also because of the extra flour used. Verdict: lovely bread, fluffy and soft.