BBA challenge marches on. There's been some discussion about pacing on this challenge, whether to stick to the schedule, slow up, or just bake at a rapid pace. Some bakers in the group seem to have strong competitive streaks. I have one, but it doesn't really apply to things like this. As a member of several other groups with rigid deadlines, I like baking my BBA whenever I feel like it, or whenever we have no vehicles for peanut butter.
This brioche was one of three variations in the book--from richest to poorest. I went with the poorest, which still has plenty of butter and milk and egg, added some whole wheat flour, and got a soft, billowy, rich bread perfect for toast or eating with milk. Looking forward to some more robust breads, but not anytime too soon. Next up, challah.
BBA challenge marches on. There's been some discussion about pacing on this challenge, whether to stick to the schedule, slow up, or just bake at a rapid pace. Some bakers in the group seem to have strong competitive streaks. I have one, but it doesn't really apply to things like this. As a member of several other groups with rigid deadlines, I like baking my BBA whenever I feel like it, or whenever we have no vehicles for peanut butter.
This brioche was one of three variations in the book--from richest to poorest. I went with the poorest, which still has plenty of butter and milk and egg, added some whole wheat flour, and got a soft, billowy, rich bread perfect for toast or eating with milk. Looking forward to some more robust breads, but not anytime too soon. Next up, challah.
7 comments:
Awesome looking loaf.
I like the loose schedule too of the BBA group.
I don't think anyone is being competitive at all. I've read every message on the Google group and it just seems to me to be excitement for most and the need or want to get a head because of vacations and such.
It is all good.
You did wonderfully.
:)
Susie
Lovely loaf! Can I ask how much whole wheat flour you used?
Nice!
What a beautiful loaf of bread! I really need to get over my fear of yeast.
Mags, I probably used about 1/2 to 1 cup whole wheat flour. (The loaf pictured is 1/2 the recipe).
How long did you let your dough proof? Mine did not come out nearly as nice and poofy as yours! Would love to hear what you did.
Nancy--I don't really remember how long I let everything proof for, but it was definitely within the realm of Reinhardt's directions. I can't even remember now if there was a poolish--if there was I probably left it longer than recommended, I usually do because my timing doesn't work out exactly.
Maybe check on your yeast if poofing isn't happening to the level you wish. Katya
Post a Comment