This article contains sponsored links.
Looking for a great brioche bread? Here is my experience making Ottolenghi brioche. One of my favorite sections of the cookbook, Ottolenghi, is the baking and patisserie section. The main reason is my love for bread making. I have already attempted Ottolenghi’s Crusty Italian Bread and Focaccia bread. To recap, the focaccia is a amazing. I was not a big fan of the Crusty Italian. Interested in my experience with these two breads, check it out on Ottolenghi Breads – Crusty Italian & Focaccia.
Today, I attempted Ottolenghi’s Brioche bread. I have never made brioche bread. It is actually one of my family’s favorite breads. We typically use brioche buns for our hamburgers. We love the buttery, soft flavor of brioche. I have a number of other recipes to try from Ottolenghi’s cookbooks but here is my journey with brioche.
Preparation
I have become quite adept a breadmaking, and I have a pretty good idea when the bread dough is right and when it is not going turn out correctly. However, the brioche had me stumped. Just FYI, if you are going attempt Ottolenghi’s brioche you will need 24 hours. I mixed the dough one evening, took it out of the refrigerator at lunch the next day, and started baking late afternoon. The brioche was done just in time of dinner that evening. Looking to hone your bread making skills? Try some of the break making classes available on Bluprint.
The Art & Science of Bread – $19.99
Retail Price: $40.00
You Save: $20.01
from: Bluprint
Bread Dough
If you are an experienced bread maker and this is your first attempt at brioche, don’t panic! Just follow the recipe and trust it will turn out. The dough is different. It does not have the same texture as typically sandwich bread dough. I kept thinking there is no way this bread is going work. It did work, and it was delicious. Don’t give up!
During the mixing process, I did stop my mixer more than the couple of times recommended per the recipe. I also added more bread flour than a light dusting. I probably added about 4 light dustings until the dough begin to pull away from the mixing bowl.
Rise & Cook
I was worried again watching the dough rise. It will not really rise between the first mixing and the time in the refrigerator. I shaped the dough into a rectangle and placed in the loaf pan. I didn’t think it would rise. After 3 hours, the dough had risen, surprisingly, but not as much as I anticipated. It begin to look more like a rising loaf of bread. Ottolenghi advises cooking for 15 minutes. However, I had to bake my brioche bread an additional 10 to get the desired dark brown exterior. After 15 minutes, it just was not done in my oven.
Verdict?
Again, I was skeptical during the whole process but stuck to Ottolenghi’s recipe. I was glad I did. I made this bread while preparing dinner. My thoughts, won’t fresh bread go great with dinner? However, my husband and kids had most of the bread eaten by dinner time. In my book, this is how I measure success. In addition, it was warm, flaky, fluffy, and buttery. If you are a fan of brioche, this is a definite try at home. Already have Ottolenghi’s cookbook? Tried his recipes? Comment below and let me know your experiences. Enjoy!
No Comments