The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Brioche from "Bread" and some other things.....

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Sedlmaierin's picture
Sedlmaierin

Brioche from "Bread" and some other things.....

Catching up again.


I made the Brioche a while back-since I don't have a mixer it was all hand kneaded and I thought I would fail miserably for while, since following Hamelman's instructions when kneading by hand proved-ahem-difficult. Incorporating a gigantic amount of butter into hydrated dough made me want to cry, but then, once I decided I was just going to half-knead,half frissage the thing into submission..it SUBMITTED. And it was worth every moment of doubt....................we ate most of it while still slightly warm-definitely the best way to eat it in my opinion. Sublime!



Then I made a loaf that I found on the Chilli und Ciabatta website(http://www.petras-brotkasten.de/BrotPoil.html)-based on a BBA Poilane style Miche.I made my own flour mixture(using rye,ap,ww,and buckwheat),added a tad more water,watched my loaf rise in the most beautiful fashion-it was going to be perfect.Until one part of it stuck to the HEAVILY floured kitchentowel, when taking it out of the bowl after its final proof.Deflated like a balloon, of course.Oh, well....the stenceling was a disaster ,too. Am getting worse rather than better at that-the bread tasted great, though. A bit flat but yummy!



Then I made the Soft Butter Rolls from "Bread" but they were devoured so quickly that there is no photographic evidence.Next time........


I also tried my hand, for the first time, at David's San Joaquin SD-wow what great taste! I am making it again -dough retarding in the fridge. Nicely sour loaf,amazing oven spring. I prepped myself for another flat loaf when I realized I had only preshaped it and forgotten to shape it(yeah, absentminded me),but it really rose nicely in the oven.Scoring-terrible.....will I ever learn how to score bread I wonder.I used KA AP ,replaced 50g of it with White Whole Wheat ( I read that in the European Style flour David was using there is a small percentage of WWW.....thought I'd try it),stone ground rye and a AP starter.



That's all.......folks! Almost time for another pretzel bake, me thinks....................


Christina

Comments

AnnaInMD's picture
AnnaInMD

is it pure linen ? supposedly, linen doesnt stick.


Your breads look just awsome !  congratulations,


anna


 

Sedlmaierin's picture
Sedlmaierin

Danke, Anna.No, they are not pure linen...will keep that in mind at my next trip to the fabric store, though!


C