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bill_schubertI've not made brioche before so I can't say whether I did it right. Likely not. The dough seemed a bit heavy (think bowling ball) and did not rise well at all. But I'm not sure how much that really mattered, how much it should have risen. And while the Orange Blossom water sounded good I didn't much like it. It reminds me of some cologne I have, 4711 which, I suspect, has orange blossom water in it.
So not really a fail but I'll likely try it again with a different recipe and maybe try a savory version instead of trying to make a breakfast roll.
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Date: 2021-06-08 15:49 (UTC)no subject
Date: 2021-06-08 16:22 (UTC)I'd like to recommend Julia Child's recipe to you, if you have or can get your hands on a copy of her "The French Chef Cookbook." At least, I think that's where I got the one which taught me---and in it, she does teach the reader---how to make brioche. And if I'm not mis- remembering, that's taken from her original television show, "The French Chef." (Well, of course---d'Oh!)
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Date: 2021-06-08 17:37 (UTC)no subject
Date: 2021-06-08 17:37 (UTC)no subject
Date: 2021-06-08 19:02 (UTC)I actually meant the book based on the TV show. Someone gave me a paperback copy of it as a gift, once, and I learned an awful lot about cooking from that book. Used it and used it and used it and sometimes read through it over and over (like a textbook, without doing any cooking on those read throughs ) until I had worn it to tatters, and then I found a hard-bound copy on a remainder table or at a library book sale, some such where t it was easily affordable. I've worn out only two paperback cookbooks in my little lifetime, that one and "The Fannie Farmer Cookbook."
Usually when someone says "Julia Child" and "cookbook" in the same sentence the reader or listener knee-jerks to "Mastering the Art of French Cooking."
But it was from "The French Chef" cookbook that I learned to wash and knead butter in the same operation, and how to make it malleable without softening or warming it (lambast the bejaysus out of it with a rolling pin.)
That recipe of Mrs. Childs's for brioche dough never failed me. I tried very hard to be conscientious and even scrupulous in following her directions concerning technique.
In addition I will say this: if your weather is anything like ours is right now, it's not good for bread-baking. It's about 90-F here, with the relative humidity 82%, prime conditions for a blameless bread failure called "rope," with which you may be familiar if you've baked enough bread.
For anybody else reading here and new to the "rope" phenomenon: it's caused by a microbe which just hangs around although it generally doesn't cause problems, not by anything you did. Once it makes itself known in your yeast-risen loaf, though, you need to wash EVERYTHING you used in making that batch of bread dough carefully with plenty of detergent, rinse it very well, and then you'll need to scald each and every piece of equipment (bowls, loaf pans, measuring cups, measuring spoons, flour sifters, flour or sugar scoops, everything) and put the towel/s you used through the laundry, hottest settings on the washer and the dryer.
That microbe wants specific conditions---hot, humid---to get up to its mischief, but it doesn't do other harm that I can think of right now.
Oh, and "hot, humid," means the outside weather, and if the weather is hot and humid it won't matter if you have air conditioning in which to bake bread. Seems very unfair, I know, but there you have it.
But if you want to bake scones or American biscuits, cookies, pie-dough, quick or "tea" breads like zucchini bread, have a ball. "Rope" won't bother those baked goods.
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Date: 2021-06-08 19:50 (UTC)no subject
Date: 2021-06-08 19:57 (UTC)no subject
Date: 2021-06-08 22:04 (UTC)In the pic where you cut into it, yeah, I can see it didn't get fluffy.
I probably should have mentioned that with mine at room temperature (75-78, AC on) it takes twice as long as stated in the recipe to rise and also to proof. I've gotten it to proof at the normal time by using my microwave as a proofing box, putting the shaped dough in there along with a mug of boiling water, shutting the door and leaving it alone for at least the recommended proof time.
The orange water, how much did you use? My recipe for one loaf called for 5 grams, which is like 1/2 teaspoon.
Not sure if any of that will help at all, and it's not my intention to "mansplain" you. Just something I failed to mention that could have been helpful.
I wish I could just share the recipe I have with you, but not sure that would make a difference, it's similar to most "easy brioche" recipes out there. And it's sold by a self-taught non-celebrity, baking bread out of her house in CA and selling the book to help make ends meet, so I can't bring myself to give her recipes away. At least not until she becomes a D-list celebrity, lol.
Anyway, I'm sorry this was somewhat disappointing, and hope you'll try brioche again!
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Date: 2021-06-08 22:22 (UTC)Brioche is notoriously tricky, so it wouldn't be surprising if it took a few tries to get right. I agree about the orange blossom water - while it sounds redolent with the promise of the mysterious East, it tastes a lot better in cocktails than in cooking. Orange zest trumps it every time.
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Date: 2021-06-08 23:05 (UTC)no subject
Date: 2021-06-08 23:06 (UTC)no subject
Date: 2021-06-09 12:33 (UTC)no subject
Date: 2021-06-09 12:37 (UTC)no subject
Date: 2021-06-09 18:22 (UTC)