The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Brioche - it's heavenly!

GrowingStella's picture
GrowingStella

Brioche - it's heavenly!

HI all,

I started here on TFL from the lean sourdough breads in about October last year. I never ever baked any bread before then. I fell in love with this hobby and since then, I've baked a variety of yummy sourdough loaves, variety of shapes and fours, added seeds, made aromatic rye bread, 100% rye loaf bread, etc. I even made kvass out of my Stella :-)

Now, I decided to try the rich dough breads. Here is the heavenly brioche! The recipe is inspired by the one from kitchn.com. This is a yeasted dough. Here is the thing, I basically kneaded it by hand. I was worried about the result, it's my first time! The result is  - my family cant stop eating it! Its delicate, pillowy crumb is amazing! The texture and taste are fantastic! I want to get the classical brioche mold for my next baking.

 

Happy Baking!

 

Filomatic's picture
Filomatic

Beautiful.  Can't wait to see your SD version next!

GrowingStella's picture
GrowingStella

Sure, something, I agree, worth trying....:-)

Danni3ll3's picture
Danni3ll3

of the region where my mom comes from. It isn't the "real" brioche unless it is braided according my mom. She is from Vendée in France and she would love to have a piece of yours! You did a great job!!!

GrowingStella's picture
GrowingStella

i would love to know the proper way to braid the brioche, of you can describe?

Also, today, before posting about my brioche, I've noticed your recent posts, and thought that you are incredibly creative and skillful bread baker! 

Thank you again!

Danni3ll3's picture
Danni3ll3

how you braided your brioche looks perfect. 

And as to being creative and skillful, I dont know about that. Ha ha! As someone pointed out to me recently, I am still very much a newbie at this. I have only 16 months of baking Artisan bread under my belt.

I scour my fridge, pantry and TFL for ideas. I have developed a base recipe that works for me and my schedule. Then I just play with the combo of flours and add-ins. The amount of water is flexible to account for more or less absorbent ingredients. That's basically it but thank you anyhow for the compliment. 

GrowingStella's picture
GrowingStella

i am happy I did that nicely, I just saw a couple of videos featuring braiding briohe specifically in the region of France you referred me to - Vendee. 

you are great! I loved your creations!

markgo's picture
markgo

You've inspired me. :D

 

GrowingStella's picture
GrowingStella

Great! You will enjoy making and devauring it!

dabrownman's picture
dabrownman

tasty as they look.  I like to make brioche by hand too, just like any other bread.  I usually make hamburger buns out of it though and they are divine.  Well dione and happy baking.

GrowingStella's picture
GrowingStella

Devine they are! Absolutely! Love this idea and all of your wonderful bread!

 

happy baking!