The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Brioche in Steve's picture WOW!!!! But I need further instructions!!!

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audra36274's picture
audra36274

Brioche in Steve's picture WOW!!!! But I need further instructions!!!

I ordered the book, and it just arrived. The formula is in there , but the way you shaped it makes it FABO!! AARGH!!!  I can't find it!  I need the shaping instructions !!!!! HELP!  If any of you haven't seen this beautiful loaf, be sure to look it up. He did a FINE LOAF of bread! If the sight of it doesn't get you out from in front of the computer, and in the kitchen, I don't know what will!

SteveB's picture
SteveB

Hi Audra,

On the assumption that you are referring to my loaves of brioche, thank you for the compliment!  The shaping technique is quite easy.  Just shape the brioche dough into 6 or 8 equal-sized balls and place them in the loaf pan in 2 rows (i.e. 2 rows of 3 balls each or 2 rows of 4 balls each).  Allow the dough to proof, then bake.  That's all there is to it!  

audra36274's picture
audra36274

I got the book  ( The Bread Maker's Apprentice) yesturday, and now I can't put it down. Boy there's a lot I didn't know. But people like you sure make me want to know more!  I see that you replied at the crack of DAWN to this. I sure appreciate you doing it! It was quite timely, as I had already gotten out my dough rolling mat to get started on my weekend bread ( my countertops are tile, and BOY does the dough get into those grout lines!) I can't wait to get started. If it turns out well I'll be sure to post, although I'm sure it will take practice to look anything as like yours! Happy Easter , and again , thank you!

                                                                                            Audra