The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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dvuong's picture

Zolablue Cinnamon Rolls

October 26, 2012 - 9:33am -- dvuong
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I plan on making Zolablue's cinnamon rolls this weekend and had a question about mixing technique.  When I attended SFBI, they had taught us to hold back sugar and butter when mixing rich doughs until the gluten is fully developed.  When the gluten is developed,  you can start to mix in the sugar and butter until it is fully absorbed into the dough.  The theory behind this is that the high ratios of butter and sugar inhibit gluten development causing longer mixing times = greater oxidation.

Epsilon's picture

Newbie's first loaves!

August 25, 2012 - 12:24pm -- Epsilon
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This is part me showing off, part asking for input. :)

A bit about me - I've always enjoyed cooking, but just recently (as of a week ago) dove into bread-making for the first time ever when I bought a few packets of active dry yeast on a whim. I've made two batches, and I've got my third one retarding in the fridge. I've already bought a proper jar of yeast (rather than packets,) and I've got an attempt at cherry yeast water brewing in the kitchen at the moment.

... yeah, I'm kind of addicted already. ;)

Harry's picture

Replacing butter with Canola oil in waffles - outcome

November 13, 2011 - 6:06pm -- Harry
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I've been making some killer waffles by replacing the AP flour in the King Arthur Belgian waffle recipe with Graham flour. I also only use 1 tsp yeast,as 1.5 was too yeasty tasting.

The recipe can be found at http://www.kingarthurflour.com/recipes/belgian-style-yeast-waffles-recipe.

In our quest to balance taste and fat intake, this morning I replaced half the butter with canola oil, using a replacement ratio of .75 by weight (I used 45 g butter and 30 g oil).

Mary Clare's picture

Subbing butter for shortening

October 20, 2011 - 1:51pm -- Mary Clare

I know butter has some water content and that shortening has not.  I usually substitute butter for shortening and not worry about the water.  I'm wondering if the butter was heated until the water evaporated (like making clarified butter) and the resulting butter cooled, would this give nearly identical results to shortening?  If not, why not?

Thanks!

 

 

yy's picture

Your favorite butter for spreading?

October 16, 2011 - 6:42am -- yy
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What are your favorite butters for slathering on top of fresh-baked loaves? I personally enjoy Kerrygold for its rich, fatty flavor, though one could easily argue that the flavor overwhelms the subtle fragrances in the bread. Also, does anybody know of a good internet source for French butters (such as Bordier)?

jombay's picture
jombay

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

em120392's picture
em120392

Today, I made Peter Reinhart's Rich Man's Brioche from BBA. I've never made such a rich, buttey bread, but it was delicious. I could only eat one slice, but with raspberry jam, it made the best breakfast.


I posted this on the blog my brother and I share ( http://bakingacrosscountry.wordpress.com/ ) We're both trying to complete the Bread Baker's Apprentice challenge, and also, I'm completing a high school project about artisan breads.


Anyway, here's the post!



Nowadays, we know brioche as a rich bread, enriched with enormous amounts of butter and eggs. The name brioche is derived from the Norman verb, "to pound." The Norman region of France was well known for the butter which they produced, and excessive kneading was required to incorporate all the butter into the dough.


Brioche came to Paris in the 1600s as a much heavier and far less rich bread than the one we know today. Supposedly brioche became well known with Marie Antoinette's famous quote, "qu'ils manget de al brioche" during the 1700s, which translates to "let them eat cake." This referred to the peasants who rioted because there was a lack of bread. The different butter contents of bread were baked for different classes-even the food reflected the social-class divides in 18th century France.


In the Bread Baker's Apprentice, Peter Reinhart provides three different recipes which vary in the butter content. Rich Man's Brioche has about 88% butter to flour ratio, Middle-Class Brioche has about 50%, and Poor Man's Brioche has about 20%. Since I had never made brioche, I splurged and made Rich Man's-why not? The recipe makes three loaves- In my head, the idea of three loaves somehow justified the pound (?!) of butter in the bread.


Traditionally, brioche is baked in molds as brioche a tete, which are formed with two balls of dough. Served with jam, brioche makes a perfect breakfast, and topped with meats and cheese, it can be served for lunch or dinner, thus making brioche a truly versatile bread.


I began the brioche with a sponge of flour, yeast, and milk. After the sponge rose and collapsed, I added five eggs. Next, incorporated the dry ingredients (flour, salt, and sugar), and mixed until the flour was hydrated.


After a few minutes, I mixed in a stick of butter at a time, making sure they were fully incorporated before the next addition. The dough looked smooth, and almost icing-like, because of the butter. I had never worked with such a fluffy, light bread dough, so I felt kind of intimidated in new waters.


After all the butter was added, I mixed for a few more minutes until the dough was soft, and tacky, but not sticky. I spread the dough onto a cookie sheet and put it in the refrigerator to firm up and retard overnight.


Since I don't have brioche molds, I used three loaf pans. I cut the dough into three even pieces, and with a rolling pin, I formed a rectangle. Like sandwich bread, I rolled the dough up, and placed them seam-down in the pan, and let it rise for about two hours. After it had risen for the second time, I brushed it an egg wash, to form a shiny crust.


In a 350 degree oven, I baked the bread until it was golden brown, and the internal temperature reached 190 degrees. However, when I tried to take the bread out of the pan, it kind of stuck to my not-nonstick pans, which I didn't grease. With some slight prying, I got the bread out, but slightly crushed and deflated a loaf. Also, when forming the loaves, I didn't seal the seam well, and when baked, it split on the sides.



Once cooled, I cut the bread, which flaked like a croissant, and tasted so rich and delicious. Since there is so much butter, one slice is more than enough, but every bite was so delicate and smooth. I'm glad I splurged for Rich Man's brioche, but I'm not sure how often I'll make it because of it's richness. With raspberry jam, it honestly made the best breakfast.


 

Jean-Paul's picture

I made homemade butter... it's toooo easy and the thanksgiving guests would love to watch this!

November 14, 2010 - 8:13pm -- Jean-Paul

For thanksgiving we decided to make our own homemade butter. I found a recipe, and it's almost as easy as making icecubes. If you haven't tried it, definately give it a whirl... it's literally way too easy!


Ingredients: heavy cream, refridgerator cold (we found that 1 quart of cream will give you 12 oz of butter)

tabasco's picture

Costco Kirkland and other discount sources for baking ingredients??

September 22, 2010 - 2:09pm -- tabasco
Forums: 

Hi, TFLers,


It's autumn again and my thoughts have turned to baking baking baking.  But I looked at my grocery and KAF bills and could not believe how much I have spent on butter alone in the past several weeks, much less the other pricey stuff. 


So, I decided I had to find a good more economical source for some of the products I use~~


1. potato flour


2. baker's dried milk


3. vanilla


4. other flours


5. european style butters (and what about Kirkland butter~~any good?)

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