First attempt at brioche this morning. Think I had the oven a little hot, but it was also the first time I used my new fireclay baking stone. Also unsure if I should use steam on brioche as I do with regular breads, I didn't this time but might next.

I baked the PR BBA middle class brioche yesterday with somewhat of a success. I felt the texture was incredible, I enjoyed the crumb and the shape was decent. The thing I'm missing in a deep rich flavor. I feel like I could have coaxed more flavor from possibly another flour or something. I used very good quality buerremont butter  and am looking for suggestions. I'll post the recipe and some pictures. 

Another very productive weekend, with two beautiful brioche loaves. Can’t tell you how pleased I am with them, the loaves came out beautiful and light, with a wonderful texture and taste.

I gave one loaf away and already finished another one, well, I did freeze a couple of slices to have later on as a treat, plus I want to see how well the brioche freezes.

Wonderful photos courtesy of my husband –a real improvement to my own ones, taken with an iPod :)

Full story and more photos on my blog here

I'm getting ready to make some brioche a tete, and I'm debating between two shaping methods:

1. The "deep pocket" method (start at 0:50)

http://www.youtube.com/watch?v=KiSTcIrI-eA

2.The "poke-a-hole" method (start at 1:35)

http://www.youtube.com/watch?v=xeCEHU9toqU

Does anybody have experience with both these methods? It seems that method 2 results in excellent definition of the tete, but that the bottom of each brioche doesn't sit in the mold all the way. The outcome seems to be a misshapen bottom (if you see the part in video 2 toward the end, where he places the brioche on the cooling rack, you can see the uneven bottoms).

Has anyone had success with method 1?

has anyone seen this?  or, more importantly, has anyone made anything similar to this?

http://www.parispatisseries.com/2011/05/03/la-patisserie-des-reves-brioche-feuilletee/

i especially love the crumb shot.  i saw that and just had to share.

i've made plenty of brioche dough in my life, but i've never thought to laminate it further with butter!  and... is it laminated with sugar in some folds too?  the person describing the pastry talks of a carmelized flavor.

~andrew

:)

Friends and fellow bakers,

I keep burning the bottoms of my brioche a tete! I've tried placing them high up in the oven and the bottoms still burn. Well, actually, the bottoms don't taste burnt, but they're far too brown-looking compared to the tops, which are a little too light in color. If I leave them in longer so that the egg wash browns properly on the top, the bottoms will burn to charcoal.

What can I do about this? How do professionals get around this? Is this happening because my oven doesn't have a fan?

Please help!

Craig

(P.S.: My challah burns on the bottom too, presumably for the same reason, whatever that is.)

Hey all,

Made my first brioche today and I haven't posted in a while so here it goes.

The formula is from Advanced Bread & Pastry by Suas.

Sponge:

Bread Flour                       100.00%

Water                                65.00%

Instant Yeast                       0.10%

Mix and ferment 12-16 hours at RT.

Final Dough:

Bread Flour                        100.00%

Milk                                      7.00%

Eggs                                   72.00%

Osmotolerant Instant Yeast     1.60% *I used instant yeast but added 30% more

Salt                                       2.60%

Sugar                                   22.00%

Butter                                   65.00%

Sponge                                 54.00%

Mix all except butter until well developed. Add butter gradually until fully mixed.

First fermentation 1 hour

Preshape, rest 30 mins in fridge.

Shape, proof 1.5 hours.

Bake 400f ~15mins.

Very light and tender. Think I'll try txfarmer's 100% butter brioche next time.

Matt

I'm a beginner baker.  I tried making brioche for the first time and it came out super light and airy (perhaps too much so) but it tasted overly tangy almost rancid.  It smelled like a brewery.  The final proof looked okay,   What did I do wrong?  I assume it had something to do with the yeast.