Comments on: Brioche https://www.weekendbakery.com/posts/brioche/ The place for the ambitious home baker Sat, 07 Nov 2015 08:53:09 +0000 hourly 1 By: Weekend Bakers https://www.weekendbakery.com/posts/brioche/comment-page-1/#comment-21281 Tue, 19 Jun 2012 11:30:11 +0000 http://www.trifles.nl/?p=840#comment-21281 In reply to Adrian.

That is so nice of you! Now you mention it, I can even see it myself a bit :). It’s some years ago so I cannot exactly remember what happened but I think the small ball of dough on top was not placed in a deep enough dent so it started to ‘walk’ a bit during proofing.

Marieke

BTW: Did you see this one?: www.weekendbakery.com/posts...at-result/

]]> By: Adrian https://www.weekendbakery.com/posts/brioche/comment-page-1/#comment-21246 Mon, 18 Jun 2012 21:53:34 +0000 http://www.trifles.nl/?p=840#comment-21246 This picture of your brioche is genius, on the verge of what I’d call cute. Note I don’t normally use that term for a lifeless object. How did you manage to do it by the way? Looking at it makes me smile, in a good way.

]]> By: Weekend Bakers https://www.weekendbakery.com/posts/brioche/comment-page-1/#comment-4266 Sun, 17 Apr 2011 07:58:02 +0000 http://www.trifles.nl/?p=840#comment-4266 In reply to Jasper.

Hi Jasper,

Thanks for the feedback. Now you mention the salt content I have to say we almost always tend to use a little less salt than a recipe states. Usually it works out great, because it doesn’t take away from the taste of the bread, on the contrary I would say, a little less salt gives room to better taste the other ingredients, provided people use fresh, high quality flour. This recipe has 15 g of salt in it with 500 g of flour, which would be a lot if you do not consider the 350 grams of (saltless) butter that’s also added. So if I made it again I would probably add 12 to 13 grams of salt. But making a recipe for the first time, I think it is always good to try it as the author has intended it, and then, if necessary, change it according to your own taste.

Happy baking!

]]> By: Jasper https://www.weekendbakery.com/posts/brioche/comment-page-1/#comment-4262 Sun, 17 Apr 2011 06:22:21 +0000 http://www.trifles.nl/?p=840#comment-4262 The brioche tasted great! Next time I’ll add some more sugar because, in mine opinion, it tatsed a bit top salty.

Tnx for the recipe.

Jasper

]]> By: Jasper https://www.weekendbakery.com/posts/brioche/comment-page-1/#comment-4103 Tue, 12 Apr 2011 16:23:19 +0000 http://www.trifles.nl/?p=840#comment-4103 Thanks for the fast reply!

I’ll try it this weekend! BTW like your site very much. The 80 % hydration baguette is already famous amongst my friends and family!

Ciao

Jasper

]]> By: Jasper https://www.weekendbakery.com/posts/brioche/comment-page-1/#comment-4102 Tue, 12 Apr 2011 16:23:19 +0000 http://www.trifles.nl/?p=840#comment-4102 Thanks for the fast reply!

I’ll try it this weekend! BTW like your site very much. The 80 % hydration baguette is already famous amongst my friends and family!

Ciao

Jasper

]]> By: Weekend Bakers https://www.weekendbakery.com/posts/brioche/comment-page-1/#comment-4091 Tue, 12 Apr 2011 08:14:05 +0000 http://www.trifles.nl/?p=840#comment-4091 Hello Jasper,
Great you liked the easy brioche recipe. The classic brioche recipe is not so much more difficult, just some extra stages.
I do not have the book of the Roux brothers here at the moment, but I have found a youtube clip from the 80’s where you can see how they do it (even by hand): www.youtube.com/watch...juL9AhTe7k
The main difference with the easy recipe is letting the dough rise for two hours and knocking it back before you refrigerate it and also the flour/butter ratio.
You can also find a similar recipe in the more recent book ‘Pastry’ by Michel Roux.
The brioche recipe from that book can also be found here: homes.ninemsn.com.au/house...oche-dough

Let us know how it turns out!

Happy baking

Marieke

Success!

]]> By: Jasper https://www.weekendbakery.com/posts/brioche/comment-page-1/#comment-4057 Mon, 11 Apr 2011 13:13:15 +0000 http://www.trifles.nl/?p=840#comment-4057 Hello,

Allthough we both speak dutch, ( I think), I’ll use english in benefit off the international readers en your habbit to use english on this site.

Can you send me the recipe of the brioche you’ve made above, last weekend I used the easy recipe that’s also on your site and it worked out very well. Now I’m interrested in the real work!

Ciao Jasper

]]> By: Marieke https://www.weekendbakery.com/posts/brioche/comment-page-1/#comment-1900 Wed, 18 Feb 2009 17:59:24 +0000 http://www.trifles.nl/?p=840#comment-1900 Thank you Marc!
I guess you are right about using your hands, but my excuse for using the mixer is that both the Roux brothers said it’s OK to use one in their recipe. But I do want to try it by hand next time and compare the result. And indeed their recipe also has 3 separate rising sessions.

M.

]]> By: Marc https://www.weekendbakery.com/posts/brioche/comment-page-1/#comment-1899 Wed, 18 Feb 2009 13:58:56 +0000 http://www.trifles.nl/?p=840#comment-1899 Yes, nice presentation, but the consistency of the dough is not right because you used a kitchen aid. The lopsidyness is charming, not wrong. Using your hands helps the gluten nake the perfect dough with just the flower, leaven and eggs. Agreed, this is a lot of work, but the results are the best. Only then incorporate the butter. Also 3 separate rising sessions are mandatory: 1 short one for the leaven and then 10 hours, in the middle chase back the risen dough.
Cheers

]]> By: Liska https://www.weekendbakery.com/posts/brioche/comment-page-1/#comment-1898 Sun, 11 Jan 2009 10:14:15 +0000 http://www.trifles.nl/?p=840#comment-1898 It makes me very hungry. Beautiful presentation 🙂

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