Sunday, 13 May 2012
I decided to bake a brioche on a whim. I had just prepared a Levain de Campagne sourdough loaf from Emmanuel Hadjiandreou's How to bake bread when I happened on the recipe for brioche, beautifully photographed as ever.
The recipe calls for fresh yeast which you mix with a little warmed milk in a large bowl. You add a couple of beaten eggs and then the dry ingredients - flour and salt. It makes a wet sticky dough. There are a number of steps involving kneading and resting before you add the butter. By now it is very messy and it seems infeasible that you are going to get a manageable dough but you just have to have a little faith. An hour in the fridge also helps to solidify the butter before shaping into three balls and placing in a buttered loaf tin.
I left it to rise and probably should have left it a little longer as once placed in the oven the loaf did rip down one side (so, okay, I didn't photograph that side!) I was a little disappointed when i took it out of the oven but it felt very light as it came out of the tin and smelled lovely.
The crumb was okay and had a melt-in-the mouth texture. Delightful. Andrew Whitely has another version of brioche which i may have a go at next weekend. As enriched doughs go, I much prefer this loaf to the flaky buns I attempted last month.
Meanwhile, the sourdough rises slowly in the kitchen...