matthewcove
WFO Team Player
More details about the oven project and maybe side projects on my blog: http://fireandfocaccia.blog
Posts: 100
|
Post by matthewcove on Jan 12, 2014 19:14:07 GMT
This weekend I thought I would try something new. I have never made brioche of eaten a proper one, so i thought it was time to have a go. Here are the results. I have not followed a recipe as such, but I have discussed my technique in a blog post. The blog post is hereThey are indulgently buttery like really good croissant and light as a feather. Served with home made jam, these are definitely going on my list of weekend treats that I make from time to time. Can't wait to try them out in the wood fired oven. Matthew
|
|
|
Post by minesamojito on Jan 13, 2014 9:53:28 GMT
I'd say that was a success then those look outstanding. Cheers Marcus
|
|
matthewcove
WFO Team Player
More details about the oven project and maybe side projects on my blog: http://fireandfocaccia.blog
Posts: 100
|
Post by matthewcove on Jan 13, 2014 9:58:48 GMT
There is much room for improvement. Any ideas or suggestions how I can get the outside (where the dough is in contact with the tin) crispy without loosing the moistness of the interior?
Thanks
Matthew
|
|
|
Post by rivergirl on Jan 13, 2014 13:30:24 GMT
Did you brush the tops with egg yolk? Stale brioche makes fabulous bread and butter pudding, Or cut into cubes and brush with melted butter and sugar then thread them onto a kebab stick alternating with macerated fruit of choice. BBQ and eat!
|
|
matthewcove
WFO Team Player
More details about the oven project and maybe side projects on my blog: http://fireandfocaccia.blog
Posts: 100
|
Post by matthewcove on Jan 13, 2014 14:58:22 GMT
Yes, I did brush the tops. I'm not a fan or bread and butter pudding usually, but I think this I have to try.
I'm planning to do eggs Benedict with the brioche tomorrow, a treat for my wife on Valentines day.
Matthew
|
|
|
Post by rivergirl on Jan 15, 2014 8:54:08 GMT
Then the only thing that I can suggest is either an ice cube on the floor of the oven and have the heat a little higher to start. I did a B and B pudding with a left over panettone yesterday, I spread the bread with the last of my kumquat marmalade and shoved two pots of orange liqueur cream in the custard ( 10p a pot! Thank you tesco! )
|
|
matthewcove
WFO Team Player
More details about the oven project and maybe side projects on my blog: http://fireandfocaccia.blog
Posts: 100
|
Post by matthewcove on Jan 16, 2014 22:19:50 GMT
I have not tried ice cubes in the oven. Usually I put water in the bottom pre-heated so make as much steam as possible. I guess the ice cube produces a gentle steam for longer. I will experiment. I'm doing my sourdough bi-weekly bake tonight, unfortunatly still using tins due to my lack of hearth oven and I like to make a wet dough. Looking forward to doing all my bread in my wood fired oven when it is finished.
|
|
|
Post by rivergirl on Jan 19, 2014 20:43:28 GMT
I made a pav bun loaf today and just brushed the tops with egg yolk ( experimenting for you)
|
|
|
Post by rivergirl on Jan 19, 2014 20:44:23 GMT
Is this the effect that you wanted?
|
|
|
Post by rivergirl on Jan 19, 2014 20:45:06 GMT
It's not a brioche but an Indian butter bun
|
|
matthewcove
WFO Team Player
More details about the oven project and maybe side projects on my blog: http://fireandfocaccia.blog
Posts: 100
|
Post by matthewcove on Jan 19, 2014 21:29:02 GMT
That looks nice, is it a similar recipe. I'm quit happy with the top of my brioche, but I would like the bottom that was cooked in contact with the tin to be crispy. I did manage to achieve this with the larger loaf, so I guess the crust just needed cooking more, which is difficult with a small bun without drying it out.
Matthew
|
|
|
Post by rivergirl on Jan 19, 2014 22:37:48 GMT
I actually don't much like brioche in France and Belgium , I find it way to sweet... Much prefer making it myself as I can cut the sugar. Misunderstood the crispy top, bottom.......... How about either putting the tin on a preheated pizza stone or in a preheated tin? For a crispy base.
|
|
matthewcove
WFO Team Player
More details about the oven project and maybe side projects on my blog: http://fireandfocaccia.blog
Posts: 100
|
Post by matthewcove on Jan 20, 2014 8:52:24 GMT
Completely agree with you, almost all cakes and sweet doughs are too sweet for us and we cut back the sugar as much as possible. I have unglazed clay tile that I sometimes use for baking that I could try, the problem may well be solved but baking in my wood fired oven when it is finally completed
|
|