The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Brioche - BBA Challenge

flournwater's picture

Brioche - BBA Challenge

On page 126 of TBA, Reinhart says to "grease two 8 1/2 x 4 1/2 inch loaf pans" and then to "divide the dough into 3 pieces ... and shape them into loaves ...".  Has anyone figured out why we don't use three loaf pans?  Maybe this was just a typo that the proof reader missed?

SulaBlue's picture

I'm pretty sure that's just a typo - though it may stem from the fact that a lot of people can't line 3 loaves up with room for clearance and even baking in their oven and have to do 2 at a time? I'd assume, though, that there would be a need to refrigerate that third portion of dough.


BTW, is the Casatiello being considered one of the brioche options for sake of the Challenge or is it a separate bread in addition to the three main brioche?

susies1955's picture

Here is the list of the BBA bread line up:

Have fun,


raidar's picture

    I treated the third piece like a topper. I noticed in the pictures of the large brioche breads, it's a large boule with a smaller piece on top. So I divided the third piece in half again and shaped these two pieces into smaller loaf shapes again before placing on top of the two larger pieces. It worked out great.

BNLeuck's picture

Don't most traditional brioche loaves have a braid on top, or am I thinking of something else? Perhaps that's what the third part is for.

SulaBlue's picture

Brioche cooked in a brioche mold have a little ball on top. The instructions for these, when making as a loaf, were to shape as per the instructions on page 81, which didn't include any sort of doodads. (Like that highly technical bread term?)

spriolo's picture

I baked mine as pull-a-part rolls and the family and kids LOVED them.


As far as two loaf pans, I read that as he assumes you already have a small amount in a fluted pan.  Not sure.  But the pull-a-part rolls are outstanding! Yum!