9:18pm: Brioche recipe
Rich-Man's Brioche
recipe by Peter Reinhart, adapted to sourdough by Nathan Whitehead
Start with sponge:
1/2 cup active culture (1 dollop)
1/2 cup warm milk
1/2 cup flour
Mix and let sit for 1 hour or until bubbles start to form.
Dough:
5 eggs
3 1/2 cups flour
1 tablespoon sugar (original called for 2 1/2 tablespoons, I don't like sweet tastes)
1 1/2 teaspoons salt
1 lb unsalted butter
Add 5 eggs to sponge, mix on medium speed until smooth. All mixing is
done with paddle, not hook.
Add bowl of premixed dry ingredients: flour, sugar, and salt.
Mix on low speed for 2 minutes, make sure all flour is hydrated and mixed in.
Wait 5 minutes.
Turn to medium speed, slowly add 1 pound of butter at room temperature
in chunks of several tablespoons at a time.
Wait until each chunk is mixed before adding the next. Should take a
few minutes to get all the butter in.
Continue mixing for 6 minutes, scraping bowl sides every 2 minutes.
Line square pan with oiled plastic wrap. Put dough in pan, wrap with plastic.
Put in refrigerator (or into a large plastic bag and then refrigerator).
Shaping:
Take dough out of refrigerator, work while cold.
With a little flour, cut into 3 rectangles and then tightly roll up
into log shapes.
Put logs in loaf pans, sides of log should just barely touch sides of loaf pans.
Let proof 4 hours (should expand significantly, a bit more than regular loaves).
Bake:
Bake at 350 F for 40 minutes, internal temperature of 190 F.
Cool 1 hour.
Freeze unused loaves immediately in plastic freezer bags.
Serve:
Slice 1 in thick. Microwave frozen berries until warm and juicy.
Layer 1 slice, spoonful of berries and juice, 1 slice, spoonful of
berries and juice, top with whipped cream.
Variation:
Use 1/2 the butter, lower salt to 1 1/4 teaspoons. This is
Middle-Class Brioche.