Bread of the day: Petites Brioches a Tete. Greetings friends. I hope everyone had a wonderful Thanksgiving. Last week, I embarked on the journey of making Brioche; that wonderfully buttery, light, and thorougly delectable bread; that with every bite melts in your mouth. I was very happy with the results and when I shared the Brioches with my friends, they really enjoyed them as well. But, they had one complaint, the Brioches were too big. Too big?! Yes, too big. Well, I always want to please my customers so I decided to make Brioche again this week, but, instead of placing the dough in fluted molds, I cut the dough in small pieces and placed them in popover molds. Problem solved right? The same delectable Brioche but in a less guiltyportion. What did I do differently this week in terms of ingredients? Nothing. Everything stayed the same. What did I do diferently this week in terms of process? Good question. One, I retarded the dough after the first rise (6 hours) in the refrigerator for 12 hours. Retarding the dough not only makes it easier to shape, but, it enhances the taste as well. I just enjoyed a Petite Brioche a Tete with a cup of Intelligentsia coffee. I loved every bite. I wanted to eat all six of them, but, the key is moderation in all things. My friends are going to be very happy. Thank you so much for all your support and feedback. I value it greatly. Cheers.
Posted on: Sun, 30 Nov 2014 12:11:48 +0000