Modern Baker book is a marbled chocolate brioche loaf.
One question for my fellow Modern Bakers. Malgieri has a couple of recipes where you heat milk, whisk it with yeast and then mix in 1 cup of flour. It always says the mixture should get bubbly and rise after 20 minutes. Bubbly makes me think the mixture is liquidy. Mine is always looks like dough. Am I doing something wrong? Or just not understanding him?