In the UK there is a fantastic TV show called "Raymond Blanc's Kitchen Secrets". It's a delightful program presented by the wonderfully enthusiastic Raymond Blanc. His passion with food is thoroughly addictive. In each of the series' eight episodes, Raymond Blanc concentrates on a topic and showcases several related recipes. Some are quite simple, some are exceedingly complex, and Raymond does them with such grace and ease it is a joy to watch. There's a genuine feeling of honesty throughout the series.
So, I finally made those saffron buns that I mentioned in my intro post a few weeks ago. (Ok, so I made the buns a couple weeks ago, but hadn't gotten around to posting the pics!) But here they are. I should mention that I deviated somewhat from the Saffron Bun recipe that I initially saw here on TFL. Mine ended up more like a Saffron poor man's brioche. So I guess you could say I took the TFL recipe as an inspiration, mainly.
Thanks to the info found here, and great advice from all you savvy bakers, my daily loaf (ciabatta) is predictably good. Nice tender crumb, crunchy crust, great oven spring.
However, it's getting a little boring. I found a recipe for Peter Reinhart's Rich Man's Brioche online and decided to try that.
I need to know the approximate amount of brioche dough that is appropriate for my fluted brioche mold. The mold is about 3" high with a bottom diameter of about 3". The liquid capacity is about 5 & 3/4 cups.
I'm participating in The BBA Challenge
Here is my brioche. I did not use any butter for this brioche. But instead of it, includes a lot of eggs. And I knead the dough longer than usual. In case you should be interested in this bread, I'm happy to tell you my baking report in English. Please leave your comment at http://in-the-fields.seesaa.net/article/108906391.html.