November 2, 2020 - 7:43am
Brioche
Hi
I have 2 questions about brioche:
1- I noticed that the brioche recipe in the (baking & pastry ) book, has not included the salt in the dough ingredients, and I did it anyway for experiment & trial. But is there any purpose for discarding the salt in brioche or bread in general?
2- is there a basic formula for making brioche? I made so many recipes but didn't find to reach my dream brioche ( fluffy, light , shreddable crumb ), I only get a light loaf of brioche but the crumb is not cottony shreddable and tastless.
any tips or techniques? the highlighted question Are there many formulas for making brioche?
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Here's my go-to recipe from Floyd-our host here on TFL.
http://www.thefreshloaf.com/recipes/lazymansbrioche
Here is my variation using pumpkin.
http://www.thefreshloaf.com/node/20623/pumpkin-brioche-dough-based-lazy-man039s-brioche
To make this loaf shreddable,knead to windowpane.
Definitely gonna check it out , thanks!
Here is a very good recipe:
https://www.youtube.com/watch?v=2eTdQO05sHI&ab_channel=arielkang100
only in my experience the quantity is for two brioches.
Enjoy, Tal.
Very good video, it is like a treasure! Thank you!
And any advice on best pans, silicone or metal?
I use a corning ware casserole pan in a rectangle shape. I like the shape. It is either 1 1/2 or 2 qt.
Otherwise, whatever vessel you like the shape of.