Hello Tia,
Thank you very much. We sell them in our WKB shop:
www.weekendbakery.com/websh...-8-cm.html
They are made in Italy, we are located in Holland. We can understand, depending on where you are, it is maybe not economical to order with us. In that case we hope you will find them closer to home.

Happy brioche baking!

Hi Lilian,
So it was correct but certainly also the lowest number / % we have ever seen on a bag of flour. I guess they will be grateful for your input so they can take action!

I put the cat among the pigeons by contacting Doves Farm. They send batches for analysis and the % of that batch really was as printed. Now they are concerned that it was so low, and that no one noticed; they are investigating. No wonder I had to do so many stretch and folds!

Hello Lilian,
That sounds more like the actual amount we would expect.
We think the pearl sugar we use in Holland is the same as the one in Belgium. The one we (and our Belgian neighbors) use on the delicious waffles too.
www.weekendbakery.com/posts...e-project/
I understand that Belgian pearl sugar is larger in size and can tolerate higher heat than Swedish pearl sugar. But both will work with the brioche we are sure.

I checked the flour protein % on their web site (Doves Farm) and it says 10%, so I think that must have been a mistake on the packet.

Pearl sugar isn’t easy to find in the UK but there seem to be two types, Swedish and Belgian. Do you think it makes a difference? Thanks again!

Hi Lilian,
Thank you very much for your feedback ad sharing your experience with the recipe. Yes the pearl sugar gives this special soft crunch with slight caramelizing of some pearls, which is delicious. 7.9% is indeed very, very low, but it’s the result that counts. Shaping with this dough works best if you can keep it as cool as possible from the fridge, it feels less sticky that way.

Enjoy the baking and sharing!
Marieke
WKB

I didn’t have pearl sugar so used a little demerara sugar instead, but I think the pearl sugar would have been much better. I also used large muffin cases as I didn’t have those loaf cases. I’m fortunate to have a steam assisted oven, so used medium steam for the first 8 minutes, then no steam for the last 6.

To be honest I hadn’t expected it to work because after mixing up the doughs I realised that the plain flour I used has a lower protein % (7.9% according to the packet but that must be a misprint) than the one you use, but it was ok in the end. The dough was very sticky as you warned. If I do it again I’ll use nonstick paper when flattening out and combining. I also used fresh yeast, and by the way, your conversion charts are great! Thank you so much!

We begrijpen dat je dit wilt doen en het is natuurlijk mogelijk om recepten aan te passen, maar er is geen simpele formule die we je kunnen geven die we in een paar regels kunnen uitleggen. Elk recept (indien correct uitgevoerd) is een uitgebalanceerde formule en één ding veranderen betekent ook andere dingen veranderen. Het komt allemaal neer op tijd (en timing), temperatuur en hoeveelheden, dus als je een recept wilt aanpassen, moet je de werking van deze elementen kennen. In feite maak je dus een nieuw recept.
Je kunt de dag van tevoren proberen om zuurdesemstarter toe te voegen in plaats van gist, maar we kunnen je niet de exacte hoeveelheden en tijden geven die je nodig hebt voor dit deeg om een goed resultaat te krijgen op basis van onze eigen ervaring.
Als je het probeert en het resultaat je bevalt, dan horen we dat graag.
Vooral bij recepten met 100% zuurdesem zonder toegevoegde gist raden we als alternatief aan om een goede zuurdesem-versie te vinden die al hoeveelheden en timing heeft uitgewerkt voor een goed resultaat.

Succes ermee!

Hello Jasmine,
Yes, that is no problem of course, just stick to the times / baking time for the larger loaf.

Hope it will be great and thank you for trying and liking the recipes!

Marieke
WKB

I am enjoying your recipes a lot!
Jasmine

Thank you for trying our recipe Rebecca. For us grownups there is maybe no need to make it any sweeter. There are several options to make it so, of course. Use sugar, use a bit more honey(we use acacia) or sugar, use more sugar on top, add pieces of sweet chocolate to the mixture and so on. The other option would be to let the children spread some sweet hazelnut paste on for example.

Enjoy your Holiday baking!

Marieke

Thank you Robyn, hope it will be delicious. Let us know about your own version!