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I made my first bread this weekend!  A brioche! I finally couldn't stand it and had to bake SOMETHING but didn't want to fall back on the usual cakes or puffs so I opened my copy of Julia Child's Vol. 2 French Cooking. Results: I'm happy with the way it turned out considering I may have botched the 3rd and final rise. The recipe says that it'll take 1-2 hours for the 3rd rise but I waited for 3 hours since my kitchen was a little on the cold side (68F) and the dough just spend the night in the fridge.  We waited for the dough to cool down and rest for about 40 minutes and then we looked inside. On the bright side, it was fluffy, light, soft and buttery. Mmmmmm... Improvements to be made: - I'd like to get bigger holes. I think it can be fluffier and lighter with larger holes (like bakery bought brioches) - Salty... Might have to cut down on this. I don't get it. - Very yeasty. On page 10, someone said their bread tasted like it was soaked in vodka. Mine may not be as bad but it was very noticeable. I followed her recipe to the T especially the sizes of the dough during each rising session. Perhaps I should cut down on the yeast? 1/2 a packet? There are so many advises on Google but I trust you baker goons. 
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Mar 4, 2013 06:50
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| # ¿ May 20, 2024 02:24 |
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