Conquered my fear of yeast…
Posted: 04 May 2008 09:08 PM   [ Ignore ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  143
Joined  2007-11-17

... with brioche, the most cake-like of all breads.

This cake baker might just switch over to bread baking. smile

Image Attachments
Brioche 3a.jpgBrioche 1.jpg
 Signature 

Come visit my blog
http://occasionalbaker.blogspot.com

Profile
 
 
Posted: 04 May 2008 09:12 PM   [ Ignore ]   [ # 1 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  130
Joined  2007-11-28

I started the other way ‘round.

I think breads are much more forgiving than cakes.  Good luck grin

 Signature 

It’s all about the food.


My Facebook Profile or follow @Cookin_n_Cussin on Twitter

Profile
 
 
Posted: 04 May 2008 11:45 PM   [ Ignore ]   [ # 2 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  1076
Joined  2007-11-15

It took me forever to remember what this type of brioche is called.  I finally remembered it is a Brioche Nanterre.  Be careful—bread baking can become addictive!

Profile
 
 
Posted: 05 May 2008 12:56 AM   [ Ignore ]   [ # 3 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  1421
Joined  2007-11-15

Julius, thanks for sharing, beautiful bread. 

I know of a few home bakers which have fear of yeast.  And when I tell them I only measure by weight and in metrics, I really freak them out.  I am lucky that my Mother had literally yeast dough rising in my home since I was born!

 Signature 

http://myyellowkitchen.com/index-equipment-html/

Profile
 
 
Posted: 05 May 2008 06:14 AM   [ Ignore ]   [ # 4 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  777
Joined  2007-11-15

Hi, Julius,  What a coincidence!  I made Brioche for the first time this week also.  I had a book for Christmas by the French baker , Richard Bertinet, where he describes in great detail how to make brioche, croissants and all kinds of breads.  There is a DVD included which is a great help.    Anyway, my brioche turned out beautifully, much better than I expected, I was so elated when getting it out of the oven, and even more so when we tasted it!!!  The reason I made it this week is because I have signed up to go on a course he runs next Thursday and I wanted to get some practice in first.  I am really looking forward to the course and will post here to say how I get on if anyone is interested?
PS I would love to include pictures of my brioche but I don’t know how to do it!!!  I’ll have to get someone to show me how.

Profile
 
 
   
  Back to top