Amateur photographer, professional cook.Restaurant kitchen, Vancouver, BC, Canada.
brioche
all photographs taken & posted by TFA
2 Comments:
Anonymous said...
We have issues with making brioche.
For in a perfect world, room temperature would not fluctuate month to month. but it does. In the depths of Canadian winter, albeit left coast, makes the task of softening butter and keeping it that way , taxing to say the least.
And now in the middle of patio season the risk of over heating the dough and splitting it is a personal night mare of mine, and has become a reality on too many occasions.
So we get creative with our process during these humid months every thing, bar the yeast and a scant amount of water. spends the night in the walk in. Bowl and hook aswell.
The dough is nursed by an ever watchfull cook with a slight glint in his eye and the abillity to snap like a french striker at the slightest misplaced whisper.
When glossy and soft, loaded with an obscene amount of butter. Its then bulk proved in the walkin to set the butter back up for scaling, shaping and final prove the next morning , by calmer individual with a more pleasing demeanor.
Anonymous said...
When you say "splitting", do you mean that the fat liquifies and comes out similar to when a sauce splits? Is it fixed by cooling as you mentioned?
Also, does the brioche respond after a good headbutt to the midsection?
2 Comments:
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Anonymous said...
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Anonymous said...
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Post a Comment << The Darkside ProjectWe have issues with making brioche.
For in a perfect world, room temperature would not fluctuate month to month. but it does. In the depths of Canadian winter, albeit left coast, makes the task of softening butter and keeping it that way , taxing to say the least.
And now in the middle of patio season the risk of over heating the dough and splitting it is a personal night mare of mine, and has become a reality on too many occasions.
So we get creative with our process during these humid months every thing, bar the yeast and a scant amount of water. spends the night in the walk in. Bowl and hook aswell.
The dough is nursed by an ever watchfull cook with a slight glint in his eye and the abillity to snap like a french striker at the slightest misplaced whisper.
When glossy and soft, loaded with an obscene amount of butter. Its then bulk proved in the walkin to set the butter back up for scaling, shaping and final prove the next morning , by calmer individual with a more pleasing demeanor.
When you say "splitting", do you mean that the fat liquifies and comes out similar to when a sauce splits? Is it fixed by cooling as you mentioned?
Also, does the brioche respond after a good headbutt to the midsection?