The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

BBA Challenge 2011: Week 4: French Brioche!

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cpanza's picture
cpanza

BBA Challenge 2011: Week 4: French Brioche!

Here's a shot of one of my brioche, still in the tin. Came out good, but man - this rich man's brioche is TOO rich! Talk about a heart attack!


Check out more from the other BBA participants here: http://akuindeed.com/?p=3328


Love you hear your comments!


Chris


www.akuindeed.com


geraintbakesbread's picture
geraintbakesbread

Lookin' good Chris, I see your tin arrived in time!


Going for the middle-class version myself - we are still in the detox phase of the year after all!


Look forward to reading more about the process elsewhere.

PMcCool's picture
PMcCool

Nice brioche, Chris.  I won't tell your cardiologist.


Paul

cpanza's picture
cpanza

Geraint -


Yeah, the large ones showed up, but the other ones didn't show up until too late. Did you check out the longer post on the bread at my place?


Paul -


Thanks! Something tells me that my cardiologist will find out, but it will be in the way that I'd prefer him not to find out!


Chris


www.akuindeed.com

geraintbakesbread's picture
geraintbakesbread

Yeh, caught your post over at http://akuindeed.com/?p=3328


Sounds like I wasn't the only one not in tip-top condition last week. Still, you managed the bake & with great results.


I'll be going with the middle class version (surely that is the 'virtuous' one, at least in the context of brioche!), but not until the end of this week. Will also try & blog my bagel experience in the next couple of days.


Are you skipping Casatiello since you've done it before, or giving it a go to compare Reinhart's recipe with Field's?


Geraint

Jo_Jo_'s picture
Jo_Jo_

Your photos are looking great Chris!  I am thinking this past week was the week of illness for our group, cuz I was pretty sick all week long.  Maybe that's why I had such a bad reaction to the brioche.  I am hoping the next one isn't so rich, because I am not sure I could take another dose of that.  I rarely eat rich breads like that, mostly lean french and sour dough breads. 


I spent my free time this week creating an excel spreadsheet to use for Baker's Math.  Most of the ones I have found online have been to complicated for me to figure out even where to put in my own numbers, much less what the results are!  Mine is nice and simple and just gives me the basics.  My next step will be figuring out how to go from percentages back to the ingredient amounts I need for smaller or bigger recipes.  I'm a real geek, cuz I am actually enjoying doing this!


Joanne

cpanza's picture
cpanza

Geraint -


I'll definitely do the casatiello. I want to compare it with Field's, like you noted. If it's too rich, there are always students who can eat it on Monday!


Joanne - that rich man's recipe is just too much! My cardiologist is happy, though.


Chris


www.akuindeed.com