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txfarmer's picture
txfarmer


 


Yes, this brioche has 100% butter ratio, i.e butter weight == flour weight. According to BBA 80% butter brioche is considered "richman's", so this brioche is probably "Bill Gates'"?


 


First saw this bread from a blog, but it didn't provide a formula except to say it's from "Patisserie of Pierre Herme", I am not about to spend a few hundred bucks on that book, yet can't find a copy of the recipe online, so it has been taunting me ever since. Recently a reader of my Chinese blog was nice enough to send me the recipe, finally I got to make this bread!


 


I know some of you may suspect a bread with so much butter would taste greasy or heavy. I have made many enriched breads, a lot of them are brioches with various butter ratio, I think for a rich yet light brioche, the key is in the kneading. I kneaded it very well, and the final bread had a croissant -like crust with a "lighter than air" crumb. The contrast of a crispy flaky crust and a chiffon cake-like crumb creates a wonderful mouth feel, along with great butter flavor, it's a bread worth every bit of effort and calorie!


 


 


100% Brioche (adapted from "Patisserie of Pierre Herme")


note: I changed the qantity to be more family friendly


note: I used SAF Gold osmotolerant yeast instead of fresh


note: PH is very short on procedures, so I had to improvise a lot. My adaptions are noted in brackets.


 


bread flour, 300g (100%)


sugar, 39g (13%)


SAF Gold osmotolerant yeast, 4.8g (1.6%) (if you use instant dry, you may need a bit more due to higher ratio of sugar)


salt, 8.4g(2.8%)


egg, 210g(70%)


butter, 300g(100%), softened


 


1. Mix flour, sugar, yeast, salt, and half of eggs together with dough hook until clean the bowl, add the rest of eggs, mix until clean the bowl. (The dough was too dry with half of the eggs, then too wet with all of the eggs. I added eggs in one shot, and used paddle attachment the whole time for my KA 6pro. Mixed until it cleans the bowl, it will take a while but you need the gluten to be strong before adding that much butter.)


2. Add butter, mix well. (I added butter a bit at a time, and mixed until the dough wraps around the paddle attachment and cleans the bowl. It can pass windowpane very well. This intensive kneading is essential for a light and tall bread.)




3. Rise at room temp until double (about 1 hour to 1.5 hour for me), punch down, put in fridge for 2 hours, punch down again, put back in fridge for at least 4 hours or overnight.


4. PH doesn't say anything after the bulk rise, so everything below is my adaption. (Divide and shape right out of frdige when the dough is cold and managable. This dough will expand A LOT, so only fill the molds 1/4 to 1/3 full.)



5. (Proof at room temp (~73F) until the dough reach the rim of the molds, 2.5 to 3 hours for me.)


6. Egg wash once or twice, bake my 550g large brioche at 420F for 15min, then 375F for 30min. Other smaller ones (160g dough size) were baked at 420F for 15min, then 375 for 10 to 15min.



 


With good quality butter, and enough kneading/fermentation, this bread is both rich and light, heavenly!



 


Not for everyday consumption, but perfect for an occasional treat.



 


Submitting to Yeastspotting.

Moris's picture
Moris

Hi Everyone,  Thanks for stopping by !


You may be one of the lucky ones to have recently baked some of my fresh hand made croissants from Frozen.


I've created this blog as an extra resource for you to ensure that your croissants are the flakiest, tastiest & lightest croissants that you've ever had !


Let's get started shall we ?  :)


Step 1:  Remove your frozen croissants from the freezer bag and place on a baking sheet.  Chocolate ones should be placed seam side down.


Frozen Croissants


 Step 2:  Let them raise overnight or for approx 9-10 hours.


For best results, they should be in a slightly warmer than room temp place (75F - 80F)


A trick to achieve this warm & humid atmosphere that will allow the yeast to really work is to add a tin pan at the bottom of your oven and pour some boiling water in it when you first start the rising process.  This added steam & heat will really assist in ensuring best results possible.



Here's an action shot.  Special Thanks to Katie for being a wonderful arm model.  Please Contact us for future bookings :)


 


 


 After 9-10 Hours the croissants should be fully proofed and be double to triple in size and slightly jiggly if you wiggle the pan. 


Proofed Croissants


 


 


These ones actually proofed for 10 hours.  If yours don't look like this, you can try some things to set the mood for the yeast to really start working.


Tip 1:  Give them another steam bath & Let them sit for another hour


Tip 2:  Give them a little blast of heat.  Set your oven for only 200F and let it heat up for one minute (it won't actually get to 200F) for a quick shot of heat.  The point here is just to warm the surrounding air up a little bit and not make it too warm where the butter starts to melt out. 


After this heat blast - Sit back for a while and let the yeast do its thing ;)





Step 4:  Preheat your oven to 400F if using convection or 425F if not convection


Step 5:  Prior to baking brush with egg wash.  This will ensure a nice golden colour.


Egg Wash


 


It really comes down to personal preference here.  If you have no eggs, milk or cream is fine.  No milk ?  Use water, or even nothing at all.


 


My personal favorite is to use just the egg yolk with a little bit of water.  This will make a nice dark & crispy coating - egg yolk is always the prettiest in my opinion.


 


 Tip:  At this point while your oven is heating, you can refridgerate the croissants.  What this does is set the butter even more.  This will ensure optimum flakiness ;~)


Step 6:  Bake for 20 minutes or until you have a deep golden brown.  Don't be afraid to go too dark here.. the darker the better and it sets them nicely. 


Baked


 


These ones baked the full 20 minutes.


 


 


 


 


 


Close upLet Them rest on the pan for about 5 minutes.  The extra time lets the steam from the butter do its final setting.


Best served warm !


ENJOY !!!!


 


Cheers,


Moris.

cranbo's picture
cranbo

In researching another thread, came across this interesting article on preferments from Lallemand, in PDF format.


One interesting morsel:



The preferment minimizes the lag phase by providing an optimum environment for the yeast. The result is higher gas production later inthe process, especially in high-sugar doughs.



The lag phase is the "ramp up" phase that occurs before yeast reach their maximum productivity. The article has a nice chart. 


Here's another interesting one:



Yeast activation takes place during the first 30 to 60 minutes in all types of preferments. Longer preferment times are not necessary for yeast activation, and can have a negative effect because yeast start to lose activity once the available sugar has been consumed. The only reason for longer preferments is for flavor contribution or dough development.



I think they're referring to the activation of commercial yeasts here (Lallemand is a commercial yeast producer, after all). Yeast activation is sourdough I think is different altogether. 


 

Jo_Jo_'s picture
Jo_Jo_

Well it certainly looks good! I baked it at 450* for 20 minutes, on my pizza stone. I really like the color of the crust both top and bottom. There weren't many surprises when I made this, except maybe that it was a lot easier to tell if it was ready to be baked. I am used to making sourdough versions of this, so they take a LOT longer to rise.


From BBA Ciabatta

Here's a picture of the bottom, which is a beautiful color. I always like how my bread turns out when baking on a stone with steam in the oven.


Here they are side by side on my cookie sheet, which I use like a peel. Haven't seen a need for a real peel yet, seems rather expensive when I have something that works.


I used Peter Reinhart's baker's formula, and only made 1 pound of dough. I was already in the process of making sourdough loaves, so I figured that I wanted to have enough to try this recipe out. The only difficulty I had was that my mixer likes to make at least 2 pounds of dough, and smaller loads seem to be harder for it to really create a nice gluten structure.


As you can see, it is quite wet and sticky even after it being worked for about 5 minutes.


Here it is close to the end of the process, when I decided to just pull it out and do some stretch and folds to help build it up a little bit.


After second set of stretch and folds....


Ok, I missed a lot of picture opportunities with this one, totally forgot to take pictures of each step of the process.  I actually did three stretch and folds, one at the beginning because I felt it was underworked by the mixer.  I gave it a rest of 90 minutes after the stretch and fold process, then split it into two pieces.  I then did the final shaping and transferred it to a french bread pan I have, which I often use as a couch.


It's already starting to grow...


Almost ready to be put into the oven...


These rose a lot during the final proof, and for it being only a pound of dough it made two nice loaves. Ok, I have held off on showing the crumb shot till now, because I was so disappointed with it.  This dough was really wet, and I know that I didn't overwork it.  Possibly it was slightly underworked, but here are two pictures.

From BBA Ciabatta

I was really expecting a LOT more holes, especially when my sourdough breads are so much easier to work with and give me crumb like the next pictures regularly. Here are two pictures of the loaves I made today, and I wasn't even trying for a ciabatta like loaf.


And my sourdough was a lot easier to handle, and it tasted a lot better too. I find that most of the BBA breads seem to have too much salt in them for my taste, but this bread just seemed to be like a regular french bread to me and didn't have nearly the flavor that I expected.  My sourdough is usually made with a starter made from AP Flour, water, salt, bread flour for the main dough.  I used AP flour with the biga that I made for the ciabatta, then bread flour for the main dough.  The biggest difference in the recipes is that BBA adds oil, which I never use.  I just find this really interesting, when comparing the hydration percentages on the two dough, my sourdough came in at 70.4%, and Reinhart's was at 74.74%. 

em120392's picture
em120392

Hey guys! it's been a while! i've been posting a lot on my blog, but not much on here!


anyway, my brother and i made english muffins, which happened to be one of the most fun breads i've made so far. i hope you guys enjoy my post on them!


you can read all the posts on our blog, http://bakingacrosscountry.wordpress.com/ i've been interning at a bread bakery as well as a bagel shop! this project has definitely been the highlight of my high school career.


__________________________________________________________________________________________________________________________________________________________




My brother, Evan, came home from his trip to Antarctica and New Zealand a few days ago. We had a lot of family events that filled the entirety of the weekend, and we had no time to really even see each other. Even though I had school today, I took the morning off to bake bread and hang out with my brother before he flew back to California. English muffins were the next on deck-and I couldn't have asked for a more interesting bread to make with Evan.


English muffins, despite their name, are not like the typical muffins we are familiar with. Yeast-risen, English muffins are cooked atop a griddle, giving it its classic, flattened shape. Once browned on the outside, the muffins are baked fully in the oven. English muffins are usually eaten for breakfast, or for sandwiches. However, to retain the texture of the crumb, English muffins are split open with a fork, revealing the trademarked "nooks and crannies" inside.


English muffins are very similar to crumpets, which are yeasted breads baked in a mould on a griddle. However, crumpets have their defining holes on the top of the bread, while English muffins have holes on the inside.


Cooking yeasted breads on a griddle was nothing new- it has been documented that in 10th century Wales breads were made like this. In the 19th century England, yeasted griddle-breads were sold door to door by a muffin man. He would come around every day, and deliver fresh breads.


English muffins were popularized by Samuel Bath Thomas, who marketed them in New York City in the late 1800s. English muffins gained their identifying trademark "nooks and crannies" in the mid-1920s.


The English muffins that I've unfortunately been exposed to are rubbery, store bought Thomas' ones. The only positives about these are that when their split with a fork, toasted, and buttered, they do not taste half bad. However, I'm sure English muffins have the potential to be a delicious breakfast and sandwich bread.


English muffins are enriched bread, with butter and milk. They are a direct bread, meaning they do not have a preferment or retardation. However, I believe that these would be great using a sourdough starter, adding a more complex flavor. Evan and I decided that we would make two batches because it only makes six at a time. If we doubled it, we would have enough to feed our bread-hungry brother, Will, and freeze some for future breakfasts.


Evan and I began mixing the dry ingredients- flour, sugar, salt and yeast- together. Since we didn't have any buttermilk, we clabbered milk with vinegar to make a buttermilk substitute. We added the "buttermilk" and butter to the dough, and kneaded it until it made a soft, tender dough.


We let the dough proof until doubled, for about two hours. The dough was so soft and supple; It was surprised that it would be used for English muffins. We scaled it into 3 ounce portions, and shaped them into balls. We sprinkled them with a really coarse cornmeal, and a finer one. Then, we let them proof for about 2 hours until they puffed up significantly.


We originally were going to use a cast-iron skillet, but the one we own is only about 8 inches in diameter. We settled on our electric-griddle which we use for pancakes. They cooked on the first side for about 5 minutes, or until they were very dark brown, but not burnt. Then, we flipped them, and baked them on the last side.


Once cooked on both sides on the griddle, we baked them in the oven for about 5 minutes, or until they were fully cooked.


They were on the big side, and a little thicker than the ones were used to. Evan and I split one open (with a fork!) and tried it. They tasted real, and delicious. Unlike store bought ones, they didn't taste chemically or rubbery, but were soft with a crunchy corn crust.


Next time (and I promise there will be a next time), I think I'll scale them into about 2.5 ounce balls rather than 3 ounce ones. It might have been Evan's presence in the kitchen, but English muffins were probably the most fun and most interesting bread I've baked so far.


 


 

Syd's picture
Syd

Light Whole Wheat Batard


150g starter at 100% hydration


275g water


80g whole wheat


20g rye


350g bread flour (11.4% protein)


10g salt


 


Autolyse (with starter) for 50mins.  Add salt. Knead by hand until salt is incorporated.  Bulk fement 2 and a half hours with folds at 50 and 100 mins.  Divide in two.  Preshape.  Rest 20 mins.  Shape into batards.  Allow to proof to about three quarters of final size. Retard overnight in fridge.  Remove from fridge and allow to complete final proof.  Bake at 230C with steam for 20 mins and at 200 without steam for 20. 


 


And the cross section.


 



I am becoming convinced of late that sourness has more to do with the acidity of the starter prior to mixing than it has to do with length of bulk ferment, hydration of starter or retardation of dough.  I have retarded loaves overnight that haven't had the slightest hint of sourness and I have made loaves where the entire process took no longer than eight hours that were mouth puckeringly sour.  The above batards were made with a starter that had definite acetic overtones and the tang is evident in the baked loaf.  When I opened the jar to use the starter the acetic tones were actually quite overpowering, but after I gave the starter a good stir the fruity notes took over so I would only classify this as slightly acid.  The baked bread has only a very mild tang.  But I have baked bread with starters that have very strong acetic smells and the final product is really very sour.  Invariably these breads can only handle a short bulk fermentation and final proof before gluten starts to break down. 


Syd

Boulanger D'anvers's picture
Boulanger D'anvers

Hi everyone,


 


As a long time lurker I decided to finally get myself an account and introduce myself. I'm a 39 old guy from the Netherlands and I have been baking bread for about 1,5-2 years now. As many I started out with a bread machine but soon got a little bored with it and went for the hand kneading and shaping. I bought Peter Reinhart's Bread Baker's Apprentice and read it from cover to cover and started making some of the breads from the book, some more succesful than others. But it did make me even more enthousiastic about baking breads. Having baked on and off for the last six months I got myself back to making it a (almost) every other day routine. In recent months I have experimented with different types of flour like spelt and even though the taste is good I always seem to go back to the basic white loafs made from wheat flour. Luckily my little town has it's very own grain mill (www.windotter.nl) that sells good quality flour.


I have been reading this site on a daily basis for a while now and got some good ideas from it with regards to some of the techniques, like stretch and folds, cold fermentation, shaping, slashing, etc. My latest discovery is baking in a pan, which has improved my breads a lot. Somehow I never got the over spring and crust I was looking for before but baking in a pan seems to improve my success rate. While not perfect yet I am starting to get really happy with the results of my bakes. Even my wife now has to admit that she likes the taste of my breads. So let me show you the results of my last bakes. I don't have crumb shots of all of them but you will just have to trust they were good.


These breads are mostly based on the Anis Bouabsa recipe found elsewhere on this site: autolyse, add salt and yeast, stretch and folds, cold ferment for 20+ hours, preshape, shape and...bake.


First off is a half spelt, half wheat flour boule (75% hydration).


Half spelt, half wheat boule


Next up a boule made from something called 'nature flour' (70%+ hydration).



And last but not least a basic white boule (68% hydration).


Whitel boule


And the crumb.


White boule


The crumb of the last one is holey but not too much and the crumb is nice and chewy.


I am quite happy with the results and would like to hear from all of you how you think the results turned out.


Thanks everyone for sharing your knowledge on this site. I find it extremely helpful and am looking forward to share some of my own ideas every now and then.

britneychelle's picture
britneychelle

Three days and three loaves. Oh I am a happy and very full girl!!


The newest loaf was foccacia. It didn't come out exactly how I planned and I may have fibbed a bit, but it tasted AWESOME. Feeling confident with my first two breads, I decided to not take the recipe too seriously and see what came of it. (I'll start posting my recipes at the bottom) Firstly, I added about 2 tablespoons fresh rosemary (from my lovely mom's garden far away) and basil into the dough. Secondly, I let it rise twice instead of once. The dough became very elastic and wouldn't really roll out when it came time. So the dough was about 3/4 inch thick instead of the 1/2 inch the cookbook said to do. Finally, I got so excited when it came to imprint into the dough and I just kind of poked it to death rather than pat it down. *Sigh* I've been so patient in this process and I just got a bit... excessive in my excitement. Oh, and I didn't split the dough like the recipe says. It called for a half cup olive oil to dizzle on top. I found this to be WAY too much olive oil. I took off about a quarter cup and decided to leave it at that.


The end result, however. Was .so.delicious. :)




The dip was a perfect match!


I have always loved to bake, and now that I finally had my stand mixer, I wanted to make a simple cupcake. I decided on Martha Stewart's Zucchini-Spice Cupcakes with Cream Cheese frosting. I didn't quite have two cups confectioners sugar, but it ended up being WAY better without it. Just the right amount of sweetness. It's like a carrot cake. Only better.




With a good bottle of pinor noir, some fresh veggies, and good company. Mmmm.


Foccacia Bread


1 packet active dry yeast with 1 1/3 c hot water (105*F). Soak for 5 minutes.
Add 3 1/2 c AP flour, 2 tbl olive oil, and 1 tbl salt.
Knead for about 10 minutes til it's elasticy. (Here I let it rise for an hour) Divide in half and roll to 1/2 inch thick round. Transfered to oiled pans, let rise covered in plastic wrap for 90 minutes.
Preheat oven to 400*F. Press the dough with your fingers.
Drizzle with (I thought this was way to much, I recommend 1/3 c) 1/2 c olive oil. Top with rosemary, dill, basil, thyme, herbs, salt, parmesan, romano, or asiago cheese. Bake til golden brown, about 25 min.


Next time, I'd like to make it thinner and more crisp.


Olive oil and Garlic Dip


I kind of just throw everything together, I don't really measure, but this is a rough guess.


1 c olive oil
5 cloves garlic, pressed (I REALLY love garlic, so I make it garlic heavy. I'm sure it's just fine with 3)
2 tsp salt, basil, oregano, fresh pepper, and sometimes I add a teaspoon of cumin.
The garlic gives you bad breathe, but its SO worth it. And it's good for your immune system, so hey. Whatev.


MS's Zucchini-Spice Cupcakes


I didn't end up making cupcakes, which resulted in having to cook them for an extra 15 minutes. It gave the loaf this gooey yet crispt crust that was one of the best parts.


Preheat oven to 350*F.
In a medium sized bowl, mix 3 c all purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1 tsp salt, 1/2 tsp ground nutmeg (Use fresh if you can! It's worth it!), 1/4 tsp ground cloves (I added extra), and 2 tsp cinnamon.
In another bowl, or your stand mixer bowl, whisk together 1 c vegetable oil, 2 eggs room temp, 1 tbl vanilla (I added a smidge more), 3/4 tsp grated lemon zest (again, used more) and 2 c brown sugar until creamy.
Once it's creamy, add 3 c (or 2 whole zucchini) grated zucchini (the regular sized cheese grater is perfect), then the flour mixture (I did this in three parts). You may like to add 1 cup walnuts (I urge you to do it!).
Cook for 20 minutes in cupcake tins, or 35 (or so) min in two baking loaf pans.


Cream Cheese Frosting


I'm so glad I no longer have to do this by hand!!! Also, I halved the amounts cause I hate having way too much frosting left over. Here is the amount I used.


1 stick room temp unsalted butter, and 6 oz cream cheese also at room temp, 1/2 tsp vanilla extract, and 1 1/2 confectioners sugar. Whisk til creamy.  I honestly recommend using this amount of sugar or maybe even a little less. It compliments the cake better without being overtly sugary.


I will now be spending the next few days exercising, and eating salads.... maybe I could make the croutons.... :D


~B

Juergen Krauss's picture
Juergen Krauss

Hi,


The famous "proof until double in size" is present in almost every recipe.


I remember seeing some photos somewhere, but I can't remember.


So, here is my experiment.


I made a white dough according to RB "Crumb" (100% Flour, 70% water, 2% salt, 2% yeast), divided it after gluten development and proofed one half in a cylindrical measuring cup, the other half in a transparent pudding bowl.


This way you can see what a doubling in size looks like in a non-cylindrical bowl.


Ambient temperature was between 22C and 24C, it took about 90 minutes to get the doubling in size.


Here are the pictures.


doubling 1


doubling 2


 


In this picture I simply combined the previous two, for comparison.



 


Thanks,


Juergen

earth3rd's picture
earth3rd

I found this recipe for Ciabatta No Knead Bread on the internet at this site: 

http://www.5min.com/Video/How-to-Make-No-Knead-Ciabatta-Bread-213126958

Watch the video... I followed every step as seen in the video.

I converted the recipe to weight measurment... here it is...

 Ciabatta -no knead bread 1 loaf

455 gr. - APF (all purpose flour)

64 gr. - WF (whole wheat flour)

0.9 gr. - yeast (active dry yeast)

9.5 gr. - salt (table salt)

473 gr. - warm water 105 - 110F  

 

The bread smelled and tasted fantastic, I would definatly make it again. Very easy to make. Here are a couple of pictures of the finished product.

By the way... it went very nicely with the Moroccan Lentil Soup I made as well!!!!

The soup recipe can be found at this site:

http://allrecipes.com/Recipe/Moroccan-Lentil-Soup/Detail.aspx

 

 

 

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