I was traveling for work to Chad.
As I was getting in the convoy…
Driver: So, you are Victor?
Me: No, I’m not.
Driver: Listen, you are Victor, okay?
Me: Seriously, dude, look at me! I am certainly not Victor.
It turned out my code name is Victor, as for visitor. All the other guys in the car had really cool names (with number!).
Personally, I would have preferred Bond 007.
Adapted from Le Pain Au Quotidien
(for 12 small brioches)
350g bread flour
8g sea salt
10g active dry yeast
110g cold butter
For the glaze:
4g sea salt
- Mix all ingredients except butter.
- Add the butter and knead until just incorporated.
- Place the dough in a greased bowl and cover with plastic wrap.
- Leave it at room temperature for 45 minutes.
- Cover with plastic wrap and leave it at room temperature for another 45 minutes. Note: It can be refrigerated at this point until ready to use.
- Divide the dough into 12 pieces (about 55g each).
- Shape each piece into a ball.
- Cover loosely with plastic wrap.
- Let rest for 15-20 minutes.
- Reshape each ball into a perfect round ball.
- Place on a muffin pan (or brioche individual pans).
- Cover it loosely with plastic wrap.
- Let it rise for 1 1/2-2 hours.
- Preheat oven to 375F.
- To make glaze: whisk all ingredients together.
- Brush glaze on brioche.
- Bake for 16-20 minutes.
- Cool on rack.