I've got a batch of Mousseline Brioche from Clayton's "Breads of France"
rising right now.
Since I didn't want to spray the ceramic with oil or use butter, I cut a
circle of parchment paper and put that on the inside bottom of the molds.
I then figured out how much dough I would need for each loaf. I cut some
parchment paper and then rolled the dough up in the paper and dropped the
dough and paper down the mold, which will get a seal around the dough and
not stick. I had to punch the dough down a bit to get it to fill the
mold,
and it didn't really fill, but I think expansion during the rise will take
care of that.
Pretty neat, eh? Hope it works. :-)
Barry
