BBA Challenge: Brioche

The challenge continues!

This week I made Brioche, which is a super rich and buttery bread.  Peter R. suggests in book, The Bread Baker’s Apprentice (2001), baking Brioche with its classic shape à tête. But, being the rebel that I am, I decided to make it as pull-a-part rolls.  Something I’ve wanted to do anyway.  Additionally, I had a party to bake for too!  A perfect match, something new to bake and a reason to bake it.

The formula for Brioche calls for lots of butter, so mixing, gluten development, and throwing it in the refrigerator to stiffen up is just about the only way you can shape the dough.  I notice that while shaping the pull-a-part rolls as soon as the dough warmed up (from my handling the dough) it would get sticky and make a mess.  So speed was  important.

Brioche pull-a-part rolls in the oven
I finally remembered to take pictures for this blog after I slid the rolls in the oven!

After shaping the dough quickly I let them sit for 2 hours, applied egg wash, and let them sit for 30 more minutes.  In the 2 1/2 hours of proofing they swelled up nicely.  Once we were close to party time I slid them directly on a baking stone at 400 degrees.

Baked Brioche pull-a-part rolls
Once baked they swelled up and turned shiny brown

These were ready for our guests and boy did they devour them too!  We ate soup, brioche, and enjoyed ice cream and brownies with frosting after the meal.  I’ll add this recipe to my party list.  For some reason this seems like better party bread than the Greek Celebration bread to me.

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Watched Pot… Bagels!

Bagels are a real treat for my family.  We all love them and there aren’t many bagel shops out here in the sticks.  So, I was happy to finally learn how (thank you BBA Challenge!) to make our own.

Like most formula’s in Peter Reinhart’s book The Bread Baker’s Apprentice (2001), the process starts the night before you actually bake.  So, I started the bagel making process with a poolish (like Whinny the Pooh plus a “lish”).  Once the poolish had developed into a bubbly soup of flour, water and yeast I made the stiff dough, kneaded it until my arms were wobbly, and then formed the dough into bagel shapes.  Next I followed the formula and stuffed the bagels into the fridge to await the morning boil and bake.

shaped bagels
While I was shaping these bagels I had visions of early morning boiling and a yummy breakfast for the family.

In the morning, the old saw about a watched pot drove me nuts.  It was so early and I was so ready to boil!  I had my oven running at 500 F and accidentally left a roasting pan in the oven (it was early and the sun was in my eye, and … fill in the blank).  So the roasting pan at 500 F and a watched pot of water caused the smoke detector to alarm.  At 7:15 AM.  Dang it!  Our smoke detector system links all the smoke detectors in the house together.  To say the least the dog ran from room to room trying to escape the noise but found no relief!  What a nice way to say Good Morning to your kids and wife!

Fresh Bagels
Once the bagels finished I pulled them out and put them on the cooling racks. The smell and anticipation were awesome.

I boiled the bagels 2 minutes on each side (4 minutes) total, sprinkled them with things like onions, garlic, salt, and sesame seeds, and stuffed them in a hot oven.  I was really surprised that the bake time was so far off (or I’m off and the book is right, I’m not sure).  The book recommended 5 minutes then rotate the baking sheets and 5 more minutes.  I ended up rotating the baking sheets every 5 minutes for close to 20 minutes!  To top it all, the bagels are not as dark as I like.  I’ll have to do some research to figure out what happened – maybe two baking sheets in the oven kept the heat from circulating.

These were simple and delicious.  And, just like the pizza dough we made earlier this week, the bagels are a hit and will make it on to the “bake often!” list.

Greek Celebration Bread

Bring on the party!  Lets bake some bread!  Not something you hear very often from a guy who brew’s his own beer (yes, its another yeast implementation but the theme is the same as bread… my son calls me a yeast bender after his favorite character Aang). So, normally the Mrs. and I are ogling the hops and IBU’s of some double IPA; but that’s another blog.  This one is about Greek Celebration Bread.

Peter R. (The Bread Baker’s Apprentice – 2001) does a great job of describing how other cultures would bake bread on celebration days like Christmas and Easter.  They would pack these loaves with all sorts of spices and goodness, then take them down to the local priest to have them blessed.  I think the whole thing is awesome.  I’m certain that generations of grand parents, parents, kids, the works would be fully aware that there was bread on the rise and there would soon be a party.

Greek Celebration Bread Spices
That little bottle of ground clove cost as much as 12 loaves of home baked bread!

The Greek Celebration Bread formula has a few spices in it, some of which I didn’t own.  A trip to the store to buy ground clove ($ kaa-ching! $), and nutmeg would round out the ingredient list.  I had the others; ground cinnamon, ground all spice, honey, and lemon and almond extract.  This sounds like the making of a good pumpkin pie doesn’t it (pronounced punkin ’round these parts)?  The cool thing about this formula is that it starts with a cup of barm!  Yay! Another cool way to use my sourdough starter!

bowl of barm
This messy bowl of barm has provide my family yummy sourdough bread!

In all the excitement of making this bread – it has 10 times more ingredients than any bread I’ve baked – I forgot to add 1.5 teaspoons of commercial yeast. Oh no!!!  I remembered this when I saw the frothing little cup of hydrated active dry yeast sitting on the counter next to the beautifully kneaded ball of dough in a nice oiled bowl.  Dab-nabit!  The kids were around so I couldn’t say what was really on my mind.  Well, the wild yeast in the barm will have to do all the work (I’m certain they probably feel under appreciated anyway, now this!).

Since I neglected to add commercial yeast to the dough I increased my bulk fermentation time to 2.5 hours and behold the dough had risen!  I didn’t punch down the bread, but instead tri-folded it a couple of times to try not to ruin all the good work the yeast had achieved.  I formed the loaf  gently and extended the proofing time to 2 hours.  To say the least, if this loaf turned out we would be celebrating for sure.

Artos: Greek Celebration Bread
After 2 hours of proofing, baked at 350 for close to 50 Minutes.

I skipped the optional glaze and all the fancy shaping the book recommends.  I was simply happy to shape this into an oval loaf and let it bake.  The bread filled the house with sugar and spice and everything nice (like my wife and daughter).  A slice of this bread with a little butter is like desert.  Mmm, I think I’ll go have a slice now!

Anadama Bread

Anadama!  My kids think that I’m a potty mouth when I say that.  And, I certainly did say that aloud after I pulled the plastic wrap from the bowl after bulk ferment phase of this bread.

A key ingredient to Anadama (potty mouth) bread is molasses, and from where I come from very little has molasses in it save a cookie or two.  I mean VERY little… the grocery store had so little that I was forced to buy either the last bottle of blackstrap molasses or Granny’s Molasses.  In the book Peter R. suggests that finding a highly refined molasses tends to make a better tasting bread.  Dama is right!  I used what I could find…

Sitting at room temp. the bulk ferment took 2 hours

The formula is nearly 70% fully hydrated corn meal and 6 tablespoons of molasses.  When I pulled the plastic wrap from the bowl to punch down and shape the dough a strong pungent smell of sweet corn and molasses smacked me in the nose.

The dough was supple and grainy. I had to use lots of flour to punch down and shape it.

Once I got the dough divided out into two pieces, it was easy to roll into logs and place it in the bread pans.

I rolled the loaves by pinching over an 8th of the dough over and over. Maximizing the tension of the surface.

Once I had the dough nicely rolled and panned.  I sprayed a little oil on them and covered with plastic wrap.  Time for a second rise.

Waiting for the final proof took another 2 hours. Such a cold day (it was -8 F on this day)

The formula in the book suggested that I wait until the bread “fully” crested over the edges of the pan.  I’m not sure what fully crested means.  So I took my best guess.  Next, I sprayed the loaves with water and dusted them with cornmeal.  I had visions of corn bread and bean soup after using this much corn meal in a loaf of bread.

The loaves baked for 50 minutes at 350 F. Nice and golden brown.

At first, I didn’t like this bread.  But it has grown on me… Or maybe it’s better the second day.  I’ve toasted it, eaten it as a sandwich (ham and cheese), and for dinner we broiled it with butter and Parmesan cheese.  Not bad for molasses and cornmeal.

The Challenge! Bread Baker’s Apprentice

I enjoy baking bread and have Peter Reinhart’s book The Bread Baker’s Apprentice (2001).  I’m planning on baking every formula (first to last) over the next year and posting the results here on this blog.

I got the idea from a group that started this in 2009.  A good excerpt of their progress is on th Pinch My Salt blog.

See you soon with Anadama bread!