The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Some recent breads

rayel's picture
rayel

Some recent breads

All whole wheat, from overnight starters, with one Brioche.

Nomadcruiser53's picture
Nomadcruiser53

Looks like a job well done. Cut in and show some crumb. Dave

weavershouse's picture
weavershouse

Amazed at the height of your whole wheat bread.


weavershouse

althetrainer's picture
althetrainer

They make me hungry!


rayel's picture
rayel

Thanks for your nice comments. The Brioche was unusual, in that the recipe required that the flour and very hard butter, be cut in, much like a pie crust. Later I thought that might have been a bad idea because the overnight refrigerated dough seemed not to have moved an inch. The bread seemed really heavy even after a long warmup  and shaping, and quite a long proof. I had theorized that the blending of butter and flour together had sealed off the flour from the yeast, the dough just laid there. The oven spring was unexpected but welcomed. The one other time I made Brioche, about 19 years ago, the recipe was more conventional, the butter was added after the liquid ingredients.  Ray

plevee's picture
plevee

1. Where did you get the brioche recipe?


2. Did you use yeast as well as starter?


All your breads have spectacular rise & look scrumptious!


Patsy

subfuscpersona's picture
subfuscpersona

... like Nomadcruiser53, I'd love to see a photo of the crumb too.


Obsessive TFL bakers always want a peek inside  :)


 

rayel's picture
rayel

Hi Nomadcruiser53, and subfuscpersona, I have crumb pictures of all the whole wheat breads, but not the Brioche. I will attempt to post them. A friend showed me how to get the pictures on, which for me seemed a really convoluted mess. We used picsizer to reduce them and now all I have to do is recreate the steps. Here's hoping. Thanks for your comments. Ray

rayel's picture
rayel

Hi weavershouse, I am always amazed when they rise well, and often they don't. I keep thinking every bake will out perform the last and it is a real crusher when they don't. When I become familiar with a recipe I think I'll really ace this one, and often the dough behaves differntly than expected. We had a lot of rain these past few days, and the sponge was wetter, as was the main dough. I am sure you have experienced similar challenges. That is the fun of bread baking. Thanks for the compliment.  Ray

rayel's picture
rayel

Hi plevee, the brioche bread is all white flour. sorry for my goof. I really worded it poorly. Only yeast was used, and an overnight refrigeration as per the recipe. I googled brioche, and picked one from a half dozen or so recipes. I only remember 3 and 1/2 cups flour, and with all the other ingredients, butter eggs sugar, it stalled my food proccessor. It was fun making though, and pretty fast too. The recipe I selected, where the flour and very cold butter were cut in before the other ingredients, is what made me curious  enough to try it.  Ray