I decided to prepare some Brioche following a classic recipe. Messing around with my agenda I prepared the dough too early... In fact after the moulding phase I went out with my Kids at the playground where we'd met some friends.
The consequence of the baking delay was superb :D Coming back from our journey I found incredible fluffy raised Brioche that I would like to reproduce someday. How to?! Let the dough rise for 6 hours (3+3) at 28°C (Kitchen temperature)
