My husband makes bread, when he has time, from his starter. He does sourdoughs, etc, using Flour Water Salt Yeast. But the first book I got him was Tartine Bread, which I think is a horrible starter book, and he had mostly disappointments using it. I use it to make brioche bread, which the books say is a very forgiving dough, which is good because I think their recipe sucks. But here is my version.
You first must make a polish, which the books says you can tell is ready when it floats. I have NEVER gotten it to float. Just wait four hours. Then start recipe.
It also says to put dry ingredients into standing mixer first. DON"T. Put wet ingredients first!
You have to scrape and scrape the bottom if you put dry first.
The next giant omission in the recipe is when they tell you to add butter, an inch at a time, of a pound of butter. It takes around 30 minutes, which they neglect to tell you. Put a comfy mat under your feet! I have only had it pull away from the bowl, the way the recipe says, a few times. This was one of them. It is also supposed to be silky. This doesn’t look silky to me. But again, it doesn’t seem to matter. I think I had it look silky once.
I let it rise and and knead or turn the dough in this plastic container we got at Surfas.
I used to freeze some of the dough, because it makes at least! five loaves. Now I freeze the cooked bread because I found the rise after the freezer was never as good as when it was fresh. Friends kept telling me they froze my bread so I finally tried it, and it’s now my preference.
Turned out and ready to be cut into individual loaves.
I’m still in the very early learning stages of shaping dough. I used to just cut and drop it into the molds. Now I at least attempt to shape it. Don’t know if there is any noticeable difference.
Since it makes 5 loaves and I didn’t want to turn on my large gas oven, I proofed these two loaves in my steamer over, which cuts the proofing time in half.
Post proof.
Now these loaves are baking. Another advantage of baking all the loaves at once is the egg wash. You only have to make it once, and it’s a hard recipe to half, since it calls for one egg. Well, it calls for one egg yolk, but I just use one duck egg, since I only buy duck.
Nice, glossy tops, out of oven. Don’t hate me because I’m beautiful, says the brioche.
The other molds, or pans that I use are these.
They make for a prettier loaf.
Made dinner with one loaf. Had to taste test.
Making grilled cheese with bacon and porcini sandwiches in my compact car of a sandwich press.
Forgot to get the after pic, but they were great sandwiches! Also, this bread makes the best french toast. It soaks up all the batter.
I use the book but I found this online. Same recipe.
