{"id":3809,"date":"2014-06-05T00:31:30","date_gmt":"2014-06-04T22:31:30","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=3809"},"modified":"2014-06-05T00:32:05","modified_gmt":"2014-06-04T22:32:05","slug":"recipe-brioche-nanterre","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/recipes\/enriched-yeast-doughs\/brioches\/recipe-brioche-nanterre","title":{"rendered":"Recipe: Brioche Nanterre"},"content":{"rendered":"

As I wrote in my previous post, brioches come in different sizes and shapes<\/a>.<\/p>\n

\"Recipe-Brioche-Nanterre08\"<\/a><\/p>\n

A famous type of brioche<\/strong> is the so-called “Nanterre<\/strong>“, from the name of a city near Paris.<\/p>\n

It is baked in a standard bread loaf<\/strong>\u00a0mould and it has a very\u00a0recognizable\u00a0pattern, obtained by arranging\u00a0two rows of small pieces of dough in the pan. The small pieces of dough fuse during the proofing phase and rise even further in the oven, giving the brioche Nanterre its characteristic look<\/strong>.<\/p>\n

\"Recipe-Brioche-Nanterre05\"<\/p>\n

The step-by-step recipe<\/strong> below is for\u00a0a 23cm mould and 300g of dough and it explains how to portion, proof and bake<\/strong> the brioche Nanterre.<\/p>\n

 <\/p>\n

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Brioche Nanterre<\/h2>\n
\n \n \"\"Print recipe<\/a>\n