Tuesday, June 09, 2015
The Baking Bible: Brioche
This is really a most spectacular loaf of bread. All told, it is also fairly simple to do. It just takes awhile, but when there is a toddler loose in the kitchen, lots of steps that can be broken up over hours and days is perfect.
I first made brioche during the Heavenly Cakes bakethrough, and I'll link there if you are interested in the play-by-play of how brioche is made.
Mark felt it was the best version of brioche he's had. I think it is the best loaf I've made so far. I did fudge the baking a little bit. It's been really hot here so I didn't turn on the oven until 11pm. After 20 minutes the child woke up crying so I checked the loaf and the internal temperature was about 160°F. The bread is supposed to be at 190°F when fully baked. So I turned off the oven and left the brioche inside to keep on baking. Twenty minutes after that, the child back in bed, I ran downstairs and checked the bread. The internal temperature was now 187°F so I called it good and pulled the bread, turned it out onto a cooling rack, and went to bed.
This was the first time I tried to shape the dough in the traditional way. I just kind of made it up and didn't get too upset that the knot slid. I hear that happens.