Bread Baker’s Apprentice, Brioche
Week #4, and again, I’m running a bit off schedule. Its my ‘norm’ setting of late; why change now, I say. All is well. Nichole allows us the freedom to work at our own pace, and Peter Reinhart? Oh, he would simply say, “Enjoy your journey!” I did. This was my first attempt EVER at a brioche. I opted for the Middle-Class Brioche. Secretly I wanted to bake the Rich Man’s Brioche, but the 16 ounces of butter scared me into believing the spandex wouldn’t allow any more excuses for the week. This recipe requires only one cup of butter and those 5 eggs. I did have to nix the thought of the Poor Man’s Brioche. That poor item has only a half cup of butter. If I’m really dieting, should I be eating bread in the first place?
I rest my case.
The shaping process needs improvement, or better yet, it simply needs the baker to follow the well-written, photographed, and outlined directions in Peter’s beautiful baking book.
I threw caution to the wind and simply gave myself one guideline for shaping: Work quickly, the butter demands it!
I tried rolling these into a ball and twisting a small round cap for them. My short-cut method doesn’t allow for fancy, but the taste of these more than makes up for their unique shape.
They sat there, real nice and pretty, while I coated them with their egg wash. Right as the timer rang, and the check for final proof came, I noticed there had been a bit of a landslide. I knew better than to try to re-center those little babies. I popped these buggers into the oven and let them bake away, only to be heaven-sent by the precious aroma of butter and yeast. Is there anything more delicious than the wafting of warm bread and a rich bake? NOPE! I can only imagine what that whole pound of butter version would have created in my senses….I think it best that I don’t think about that version until I secure, wear, and am photographed at M. & J.’s wedding.