I decided to make bostock for my friend's birthday, which meant making brioche. Yeast hates me, so I try to practice every once in awhile. I've tried a few different recipes in the past, and I decided to give Tartine's a go this time. It's definitely different than the others - as the cookbook disclaimer says, their brioche is meant to be less rich since they use it solely for their popular bread pudding (in fact, they don't even let you buy any, even though they sell loaves of other bread). The texture was more crumby and similar to more "normal" breads, unlike the flaky, buttery recipes of Dorie and others. It makes sense, but I think the rich version tastes better, regardless of what you're using it for. Butter = better, duh.
The dough also developed a lot of gluten while I was adding the butter - so much, that I literally had to push all my body weight onto my mixer to keep the top from flipping up. I realized that day that if I ever get a new mixer (which is highly likely at this point), it will need to be the crank kind or a Hobart (can you imagine having a 140-liter Hobart for home use?? I would need a big kitchen). Why? Because my bowl got stuck! All the motion in the bowl must've locked that sucker in. Seriously, throughout the entire day, both Val and I would periodically try to twist and turn the bowl free, but to no avail. I had trouble sleeping that night because my forearms and hand tendons hurt so much. I'm pretty much resigned to dealing with it and washing the entire machine in the sink. Sadness. =(
1 comment:
hmm... bostock.
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