Brioche, with its deliciousness, warm brioche is excellent for breakfast.
This brioche is a new recipe, I love the look of the brioche, dark shiny brown and beautiful.
The recipe is based on the Tartine Book, I must tell you though, I adapted a little to my liking.
There are special Ingredients.
 |
| The Laven is read |
- Poolish
- Dough Ingredients
Leaven
35g starter
50g flour
50g water
Preparation: Mix all ingredients together, and let it stay at room temperature for 8-9 hours.
 |
| Poolish is ready |
100g flour
100g water
1teaspoon dried yeast
Preparation: Mix all ingredients together, and let it stay at room temperature for 1-2 hours.
Ingredients for the Dough.
 |
| The dry ingredients |
12g salt
60g sugar
5g yeast
(the dry ingredients)
250g eggs
120 milk
150 leaven
200g poolish
225g butter
 |
| The wet ingredients |
The Dough
 |
| The dough is smooth, cover for the bulk fermentation 2 hours. |
After the first and second turn completed
30 minutes later, give the dough the third turn (the last one)
 |
| The dough is ready for shaping. |
The same day baking, shape the dough. Proof and bake!
If you decide to bake the following day,
- Freeze for 3-5 hours, transfer to refrigerator, and the next morning is ready for the baking.
The look of the dough after deep freezing for 3 hours.
Transfer from the deep freeze to the refrigerator until the next morning.
In the morning, preparing for the baking, butter the baking tins, and shape the dough.
Place the dough in the tins, cover with a cloth and put them in a warm place and free of the draft, to proof for two hours.
Before baking, brush the brioche with egg-washed and bake in a hot oven at 200 degrees C for 10 minutes, and reduce to 175 degrees C and continue baking for 19-22 minutes.
I am happy enough with the baked brioches, they are beautiful looking, but they don't have a glossy crust, and maybe as good as Tartines at least is close enough. It is soft and light.
Beautiful Brioche
This is my baking for brioches, for now, the next one would be the wintertime, I should be busy to save up the summer harvest which is not a lot, but I could make tomato chutney, and green tomato sambal.
Fresh pasta making is one on my agenda for this year and should be coming soon.
More Posts
Susy
- Freeze for 3-5 hours, transfer to refrigerator, and the next morning is ready for the baking.
The look of the dough after deep freezing for 3 hours.
 |
| The dough in the deep freeze |
 |
| The dough-overnight in the fridge |
Transfer from the deep freeze to the refrigerator until the next morning.
In the morning, preparing for the baking, butter the baking tins, and shape the dough.
Place the dough in the tins, cover with a cloth and put them in a warm place and free of the draft, to proof for two hours.
Before baking, brush the brioche with egg-washed and bake in a hot oven at 200 degrees C for 10 minutes, and reduce to 175 degrees C and continue baking for 19-22 minutes.
 |
| During the Baking |
 |
| Freshly Baked |
 |
| Freshly Baked |
 |
| Cooking the Brioches on a Cooling Tray |
I am happy enough with the baked brioches, they are beautiful looking, but they don't have a glossy crust, and maybe as good as Tartines at least is close enough. It is soft and light.
Beautiful Brioche
This is my baking for brioches, for now, the next one would be the wintertime, I should be busy to save up the summer harvest which is not a lot, but I could make tomato chutney, and green tomato sambal.
Fresh pasta making is one on my agenda for this year and should be coming soon.
More Posts
Susy
No comments:
Post a Comment