Good morning to you. Jess, I am sorry you sustained a baking failure doing a BRIOCHE recipe. Jess my friend, I will ask you to do me a favor. When you re~do your recipe consider boiling the milk first to 190 degrees & holding it there for about 15, seconds. then cool & re~measure to recipe amount. I strongly believe you will be succeesful in your next attempt. I hope you will humor me & follow my suggestion to you. I will then explain the baking science to you then.
Good luck to you Jess & enjoy the rest of the day.
FK, interesting suggestion for the brioche. Does that reduce the water in the milk? Or is there some milk enzyme/component that gets broken down by the heat? I have read about heating milk for other products before but not for the brioche. I was able to do this successfully in class a couple of months ago without heating the milk; I think the difference was that we refrigerated the dough overnight. But what bugs me is that the dough was supposed to go through pickup stage, then clean bowl stage. Mine didn’t do that even after I mixed with a hook for a long time. I finally stopped mixing because I was worried the butter would heat up too much.
Anyway, I’ll keep your suggestion in mind when I resume my brioche experiment. Probably not in the next few weeks because I have cakes that I have committed to make the next 3 weekends. This is going to be a busy baking month of May.
Thanks again for the tip and I’ll keep you posted!
Jess, regarding milk in yeasted breads (including Brioche), it needs to be powdered dry milk or if from a carton, boiled as per FreshKid’s instructions. There’s an explanation in the Bread Bible. Rose’s basic brioche doesn’t use milk, though some of the variations in the Brioche chapter in the Bread Bible do.
By the way, my avatar is Rose’s brioche, baked as a classic Savarin with rum syrup and strawberries- one of my absolute favorite things to eat!
Barbara, I was thinking we should do a “favorite way to use up extra egg whites” Bake-Off, I’m often in the same boat as you with extra whites in the freezer!
Yes, Fall would be better for egg whites, and maybe by then Rose’s new book will be out and we can use her financier recipe (be still, my heart…).
If people would like to do a yeasted bread, perhaps we should slide it in soon so as to avoid the hottest part of summer? I could do a yeasted bread in a week or two- or do you all feel like that’s too many Bake-Offs?
Let’s see, new book previews for Father’s Day, Pie for the first week of July, perhaps August should be a cake featuring seasonal fruit? Will you all be around in August?
I’d be up for trying a yeasted bread the last weekend of May. Are we going to mix and knead by hand or using mixers?!? I’ve pulled out my mom’s hand-me-down bread machine for cinnamon rolls recently and have had fun with it. But, I feel like I’m not getting the “true” bread-baking experience.