Brioche using King Arthur Site
December 27, 2011 - 10:59am
#1
Brioche using King Arthur Site
Here is a photo of two brioche I made using the recipe from King Arthur and using two braiding methods: one with two braids and the other with three. About 5 minutes too long in the oven, but still tasty.
There really is nothing like fresh brioche, especially when served as a dinner role or used as a delivery system. Can you post a link to the KA recipe?
Cook With Passion!
The white on top was pearl sugar that I placed on the dough just before baking with an egg wash of one egg white and 1 tbl of milk.
The following recipe from the King Arthur site can direct you to make either 12 individual mini-sized brioche, or the two loaves I made.
There is also a blog link that goes into more detail and provides additional photos.
I would think the mini-brioche might be a great application for your restaurant.
Elliot
Eric, a few months back i posted on this exact recipe and blog. I had the exact problem you did with the darkness, mostly due to the looseness of the blog post and me missing that they instruct you to turn down the oven after x amount of minutes. Mine went full bore for the whole cooking and I got a somewhat dry inside. I followed it step by step and I think the dough was right. it's been a while, i'm due for another attempt.
If there were any survivors, would you be able to take a picture of the crumb? Mine came out a little too crumby, and not like the layers that I like to get from good brioche. It was almost sandwichy.
Nice looking loaves. I didn't have the patience to braid, i really wanted to eat it sooner.
Dave
Dave
I guess I missed that instruction as well. I'll have to go back and re-read it. All I know is that my wife tasted it and said "too dry", which, of course, was the kiss of death for me.
I actually still have one of the loaves in the freezer, but I will try it again at some point. I do want to try some other breads first before I get back to this one.
Elliot
Went back and re-read the directions on the recipe site (not the blog) and they give three sets of instructions depending on what you plan on creating (one large loaf, mini-brioche and two loaves):
5) To bake a large, round brioche: Place the pan into a preheated 400°F oven. After 10 minutes, reduce the oven heat to 350°F and bake for about 30 to 35 minutes more. Check the brioche after 15 minutes; tent with aluminum foil if it appears to be browning too quickly. Brioche should be a deep brown when done, should sound hollow when tapped, and will read 190°F at the center using an instant-read thermometer. (It's easy to underbake, since it browns so quickly!) Remove the brioche from the oven, and after 10 minutes remove it from the pan to cool completely on a rack.
Everyone who submitted comments didn't seem to have a problem, so I think I might just turn down the temp after 10 minutes and make sure I tent them with foil. My instant probe did read 205 degrees which was in the blog, but it looks like I should pull around 190 degrees instead.
Good luck.
Elliot