While my professional training leans much more towards dessert, I absolutely LOVE baking bread. The way yeast works is an endlessly fascinating phenomenon.
peabodySun, 08 Mar 2009 02:58:03 +0000http://www.tastingmenu.com/?p=819#comment-6107Brioche is a good bread to get your feet wet with. It will usually cooperate. Hmm, I am a little bit of both, bread and dessert, though in school I guess I was more dessert than bread.
BarzelaySat, 07 Mar 2009 23:31:44 +0000http://www.tastingmenu.com/?p=819#comment-6106I once made brioche from the recipe in the French Laundry Cookbook (http://www.eatfoo.com/archives/2008/04/brioche.php). It turned out more dense than I expected, but that may have just been my lack of skill in not getting it to rise fully. The flavor was great, though. Anyway, I’d love to see your latest recipe, assuming it doesn’t require a steam-injected bread oven.
]]>By: Roberto N.
Roberto N.Sat, 07 Mar 2009 20:12:55 +0000http://www.tastingmenu.com/?p=819#comment-6104I loooove Brioche, I love bread too. Funny though I’m better at getting Brioche right than regular bread… This brioche looks wonderful.
tsSat, 07 Mar 2009 17:28:27 +0000http://www.tastingmenu.com/?p=819#comment-6103Many years ago, I tried to make brioche. I remember there was much torturing of the dough, slamming it on the counter, turning it, again and again. Why?
In more recent years, it was just a change of ingredients and typical bread handling. Is this what you are doing?
Now, I will probably try one of the no-knead versions with slow rising because I have more success with these as a home baker than I ever had with standard bread baking.
]]>By: David W. Cowles
David W. CowlesSat, 07 Mar 2009 17:24:21 +0000http://www.tastingmenu.com/?p=819#comment-6102Dana, you’ve really done it this time. After reading your Tasting Menu article, I sat in front of my computer, staring at the photos, and could actually smell the yeasty fragrance.