Day 2 - Brioche Success

January 18, 2023

WOW!! Done.  Was not sure that this bread would work out.  I followed all the instructions to the letter.  Then, I took the dough from the fridge this morning and was crestfallen.  The dough was hard and had not risen.  Directions said to form the 55g (2 oz.) balls right out of the fridge.  How could I roll them when they were as hard as a rock?

So, I strayed.  I improvised.  Covered the dough and let it come to room temp for an hour.  The dough was definitely softer and more pliable.  Rolled the balls using the “Cup and Roll” method.  Brushed with egg wash and formed the Brioche Nanterre Loaf and 2 individual rolls.  Experimented with the rolls by sprinkling turbinado sugar and left one plain.

The surprise I felt was amazing.  Watching the dough rise and brown made me so excited.  Biting into the crusty exterior and tasting the buttery, tender interior was sheer joy.  I can’t wait to toast a slice for breakfast, slather it in butter and smear some 4 berry jam on it.  Brioche and coffee.  A perfect breakfast!

I count this as a success!!  Recipe 2 – DONE

Next week – Classic Puff Pastry (Pàte Feuilletée)  NOW I’m SCARED!!

Have you had Brioche?  Have you made Brioche?  Would love your ideas for Brioche based eating!!

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Day 1 of Brioche