Bread Experiment
- Thread starter JohnDB
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I wonder if I substitute the pork lard with vegetable oil or something along those line if it would still have the same effect? 
Bacon grease works great too.
Just saying...
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I wonder if I substitute the pork lard with vegetable oil or something along those line if it would still have the same effect?
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So today I am starting Brioche.
It's a two day process to get brioche.
I am using this recipe here:
https://cooking.nytimes.com/recipes/1018927-classic-brioche
Already had issues in that I had to add an egg. The dough before adding the butter was so thick and heavy even my 2gallon ehd KitchenAid mixer wouldn't mix it with the dough hook. Mine is stronger than the bulk of the KitchenAid mixers out there...so I was confident that I needed the egg.
I did use equal parts AP flour and Bread Flour because I was using whole eggs instead of just yolks. I considered using honey instead of sugar...but figured that can be another batch later down the road.
Waiting on the first proof...
I'll let you know tomorrow about how it finishes.
It's a two day process to get brioche.
I am using this recipe here:
https://cooking.nytimes.com/recipes/1018927-classic-brioche
Already had issues in that I had to add an egg. The dough before adding the butter was so thick and heavy even my 2gallon ehd KitchenAid mixer wouldn't mix it with the dough hook. Mine is stronger than the bulk of the KitchenAid mixers out there...so I was confident that I needed the egg.
I did use equal parts AP flour and Bread Flour because I was using whole eggs instead of just yolks. I considered using honey instead of sugar...but figured that can be another batch later down the road.
Waiting on the first proof...
I'll let you know tomorrow about how it finishes.
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So far so good...
The dough felt kinda oily because of all the butter in it. But it punched down well and wasn't too sticky where I couldn't get it off my hands.
But it took a bit of kneading to get it down to where it should be for refrigerating overnight. It's super yellow...yeah that's brioche for you.
But obviously it's going to take some time for it to proof tomorrow. Coming out of the fridge to get worked into shape is all the warming it really gets. Because you want to keep that butter in it.
So tomorrow it gets a slow long proof. This will increase the "yeasty" flavor and enhance the wheat flour taste as well.
The eggs will give it a really heavy rich flavor (as if the butter wouldn't) this is likely to literally stink of butter after it's baked.
But it's an awesome breakfast bread. I've made enough for the two loaves. One will likely be eaten as is with honey, Nutella, raspberry jam, and whatever.
The other will probably get turned into french toast...or bread pudding...or just eaten.
The dough felt kinda oily because of all the butter in it. But it punched down well and wasn't too sticky where I couldn't get it off my hands.
But it took a bit of kneading to get it down to where it should be for refrigerating overnight. It's super yellow...yeah that's brioche for you.
But obviously it's going to take some time for it to proof tomorrow. Coming out of the fridge to get worked into shape is all the warming it really gets. Because you want to keep that butter in it.
So tomorrow it gets a slow long proof. This will increase the "yeasty" flavor and enhance the wheat flour taste as well.
The eggs will give it a really heavy rich flavor (as if the butter wouldn't) this is likely to literally stink of butter after it's baked.
But it's an awesome breakfast bread. I've made enough for the two loaves. One will likely be eaten as is with honey, Nutella, raspberry jam, and whatever.
The other will probably get turned into french toast...or bread pudding...or just eaten.
Ok...
So I got the bread out of the fridge and punched down and shaped.
A one pound loaf is a fairly standard homemade loaf. 8.5X4.5X2.75 inches.
The batch above made four pounds of dough. So I'm making four loaves.
It's winter...it's having a difficult time proofing so....it's been proofing for three hours and still isn't all the way up yet. But it's close. Which is why this stuff is going to be awesome when it finally gets proofed. And if someone was to put this in a proofing cabinet the temp cannot exceed 75-80° Fahrenheit. Because the butter will break down and come out otherwise. But it's currently covered and I'm trying to be patient.
So I got the bread out of the fridge and punched down and shaped.
A one pound loaf is a fairly standard homemade loaf. 8.5X4.5X2.75 inches.
The batch above made four pounds of dough. So I'm making four loaves.
It's winter...it's having a difficult time proofing so....it's been proofing for three hours and still isn't all the way up yet. But it's close. Which is why this stuff is going to be awesome when it finally gets proofed. And if someone was to put this in a proofing cabinet the temp cannot exceed 75-80° Fahrenheit. Because the butter will break down and come out otherwise. But it's currently covered and I'm trying to be patient.
All is wonderful.
Cooked @325 for something like 30-40 minutes total...I used a thermometer and cooked to an internal temp of 185.
The bread was very light BUT extremely rich and eggy. (Like it is supposed to be). It was very tender but that slight chew makes me think I can use all AP flour instead to get a more starch to the bread. Also I think I will use honey instead of sugar next time...it was literally screaming at me that it would have been awesome.
So... great looking bread but it definitely tried to stick. Also I'm kicking the temp up a tad to 350 next time. To get more brown.
Cooked @325 for something like 30-40 minutes total...I used a thermometer and cooked to an internal temp of 185.
The bread was very light BUT extremely rich and eggy. (Like it is supposed to be). It was very tender but that slight chew makes me think I can use all AP flour instead to get a more starch to the bread. Also I think I will use honey instead of sugar next time...it was literally screaming at me that it would have been awesome.
So... great looking bread but it definitely tried to stick. Also I'm kicking the temp up a tad to 350 next time. To get more brown.
Ok... tried toasting the brioche this morning for breakfast.
No additional butter is needed! It's got ALL the butter it needs baked in.
Would you put butter on pie crust?
But it toasted extremely fast...like you need the lightest setting possible on your toaster.
Then any of those jams, jellies, spreads mentioned before work perfectly well with this stuff. It's almost like pie for breakfast.
Just saying that this is an awesome breakfast bread that can be extremely quick and tasty for breakfast.
With the eggs and butter baked into it...it's more than enough to hold you for a while.
No additional butter is needed! It's got ALL the butter it needs baked in.
Would you put butter on pie crust?
But it toasted extremely fast...like you need the lightest setting possible on your toaster.
Then any of those jams, jellies, spreads mentioned before work perfectly well with this stuff. It's almost like pie for breakfast.
Just saying that this is an awesome breakfast bread that can be extremely quick and tasty for breakfast.
With the eggs and butter baked into it...it's more than enough to hold you for a while.
So this next experiment is with Danish Dough.
I wrote a new recipe and went for it.
I'm thinking that this isn't going to work.
4½ C AP flour
3 TBs yeast
⅓ C sugar
3 eggs
1 C milk
4 T melted butter
2 tsp cardamon.
Rolling in 3½ sticks of butter.
The dough has been troublesome. I've had difficulties with the butter not being cold enough. So I let it rest in the fridge before rolling it last night...
And let it rest overnight before rolling and proofing it this morning.
And I've especially had issues getting it rolled out thin enough this morning. A dough sheeter would definitely have been helpful doing so.
I'm going to need to do this again and again to get this right.
I've gotten low osmotic yeast to help it rise. So it is currently rising. It's about half proofed this morning so I'm going to put in the fillings and give it an egg wash and see what comes out.
I wrote a new recipe and went for it.
I'm thinking that this isn't going to work.
4½ C AP flour
3 TBs yeast
⅓ C sugar
3 eggs
1 C milk
4 T melted butter
2 tsp cardamon.
Rolling in 3½ sticks of butter.
The dough has been troublesome. I've had difficulties with the butter not being cold enough. So I let it rest in the fridge before rolling it last night...
And let it rest overnight before rolling and proofing it this morning.
And I've especially had issues getting it rolled out thin enough this morning. A dough sheeter would definitely have been helpful doing so.
I'm going to need to do this again and again to get this right.
I've gotten low osmotic yeast to help it rise. So it is currently rising. It's about half proofed this morning so I'm going to put in the fillings and give it an egg wash and see what comes out.
I really need a proof box for this stuff.
The first time I got the dough rolled too thick and not proofed enough.
Two days later went back and rolled it much thinner....let it proof more. It did much much better.
Also the extra two days of resting helped a lot as well.
Now I just need a better cheese filling recipe than the one I used...no where near sharp enough. Otherwise they were pretty good. Made some creme patisserie to fill with a few I blind baked and then topped with berries.
The first time I got the dough rolled too thick and not proofed enough.
Two days later went back and rolled it much thinner....let it proof more. It did much much better.
Also the extra two days of resting helped a lot as well.
Now I just need a better cheese filling recipe than the one I used...no where near sharp enough. Otherwise they were pretty good. Made some creme patisserie to fill with a few I blind baked and then topped with berries.
So I made 2 loaves of Italian bread.(kinda like French but with an Italian bent)
Went all bare bones.
Went with 1#10oz of flour and then a 70% hydration. (.7 x 26) and tablespoon of sugar and salt.
I let the mixer just get it together and homogeneous...then pulled it out and hand kneaded the dough.
I let it rest for 30 minutes to an hour and it had risen.
So I punched it down and again formed it by hand.
Except when I did the triangle fold and roll I did the fold but then briefly stopped to brush it with pesto and sprinkle it with parmesan before I rolled it up sealing each ⅛ roll as I went.
(It didn't seal well at all. )
Then let it proof.
Just before I baked it I washed and scrubbed the loaves with a brush dipped in water.
Extremely chewy and had a great crust and smell.
Went all bare bones.
Went with 1#10oz of flour and then a 70% hydration. (.7 x 26) and tablespoon of sugar and salt.
I let the mixer just get it together and homogeneous...then pulled it out and hand kneaded the dough.
I let it rest for 30 minutes to an hour and it had risen.
So I punched it down and again formed it by hand.
Except when I did the triangle fold and roll I did the fold but then briefly stopped to brush it with pesto and sprinkle it with parmesan before I rolled it up sealing each ⅛ roll as I went.
(It didn't seal well at all. )
Then let it proof.
Just before I baked it I washed and scrubbed the loaves with a brush dipped in water.
Extremely chewy and had a great crust and smell.
Oh I forget to mention you make a gooey peanut butter with the cashew nuts and egg white by blending them together then add the flower and baking powder and bake or fry, if you fry you can tastes more tastes if you add more ingredients to the mix,. 😊 Anyhow I'll give you a picture soon after I've tried yours
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