Brioche Bread By Hand

Описание к видео Brioche Bread By Hand

“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight...

[Breadmaking is] one of those almost hypnotic businesses, like a dance from some ancient ceremony. It leaves you filled with one of the world's sweetest smells... there is no chiropractic treatment, no Yoga exercise, no hour of
meditation in a music-throbbing chapel. that will leave you emptier of bad thoughts than this homely ceremony of making bread.”
― M.F.K. Fisher, The Art of Eating

Ingredients
250g all-purpose flour (1½ cup + 1 tbsp.)
5g active dry yeast (1¾ tsp.)
15g room temperature milk (1 tbsp.)
35g sugar (3 tbsp.)
5g fine sea salt (1 tsp.)
3 large eggs
125g unsalted butter softened at room temperature (1 stick plus 1 tbsp.)

For egg wash
1 large egg
A splash of water
Pinch of salt
Add the egg, splash of water and pinch of salt in a small bowl and whisk till everything is mixed. Let it rest for a few minutes then apply to the bread!

Notes:
The amount of time you proof your dough for the first time and second time depends on the temperature where you let it rest. If it's a warm area, it should double in size in 2 to 2.5 hours. If it's a colder area, it may take a bit longer. Instead of relying only on time, just make sure it's doubled in size!
You want your milk to be around body temperature (around 100 degrees Fahrenheit).
If the yeast does not thicken the milk, then that means it probably isn't active anymore! If that's the case, try to buy some new yeast.

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