Most bread and brioche recipes require two stages of proving; the first stage takes place after you have prepared the dough, and the second stage takes place once you have placed the dough into the prepared tin and just before baking. This recipe only calls for the initial phase of proving, which might explain why my brioche did not rise as much as it normally would. Interestingly, the modified recipe for Lyonnaise Sausage Roll on Mimi Thorisson’s blog includes a second stage of proving. Next time, I will let the dough rise a second time for about 30 minutes to compare the results. But if anyone else has tried this recipe, I would love to hear from you!
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