I made the Brioche from Artisan Bread in 5 Minutes a Day (A most excellent book and method - highly recommended!) Every recipe so far has worked incredibly well, had great crust and it really is quick and easy to do.
The Brioche is the one I've been wanting to try. During the first rise it overflowed the 5.5 Qt mixing bowl, covered the mixer and flowed down the counter trying to escape completely. If I'd fallen asleep The neighbors would have seen this goop flowing out my windows and I wouldn't be typing this today. I corralled the beast into a 1.5 gallon bowl and it was mostly filled by the time I got it into the refrigerator. "On baking day" I pulled off a grapefruit sized piece, cloaked it and set it out to rise. At the end of that time it was 6" in diameter and about 2" tall. I washed it with my patented 'nothing like egg' wash substitute and popped it in the oven. Three minutes later it was 10" in diameter and 1-3" tall:
I turned the heat up to 350 (The convection oven was set to 325) in hopes of stemming the lateral growth. Fortunately it did stop there and it's cooking away as I type. I can't wait to taste it. I'm hoping for the greatest cinnamon rolls and apple strudels known to man. And after cooling? The taste and crust: Incredible. Like died and gone to heaven delicious. The crumb texture wasn't dense enough for my taste but that's because:
1. I over cooked it
2. NO DUCK EGGS in the BRIOCHE! Write it on the chalkboard like 10,000 times.
3-12: To be determined
Want a piece?
One thing I thought of is it would make a spectacular biscotti - I may try rebaking a piece to see!
1 comment:
It has nice crumb though. I have trouble baking on a stone so it's a work in progress. However baking ab5 bread in chicken roaster works out perfectly!
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