middle-class brioche

In The Bread Baker’s Apprentice, Reinhart provides three variations of his brioche formula: rich man’s brioche, middle-class brioche, and poor man’s brioche. The difference between these variations is the amount of butter incorporated into each dough. To be considered a “rich” dough, according to Reinhart, a dough’s fat to flour ratio must be in excess of 20%.

His rich man’s brioche formula is labeled at 87.7%

Not ready to take on that much butter, I opted for the middle-class brioche formula, which is labeled at 50%

This dough, by far, is the most difficult dough with which I have worked. Incorporating all that butter was a definite challenge, both physically and mentally. It was a process that went on for some time.

The ending result was, I am happy to report, a success. On a sad note, I did not leave myself with an adequate amount of time to proof the dough. As a result, the loaves were a bit denser (and shorter) than they probably should have been. But, baking the brioche was still a good time (as was eating it). Plus, I have two more variations to test. I have now made 24 of Reinhart’s 55 bread formulas (percentage complete: 43.64%).

In perhaps a vain attempt to counter all that butter, we served the bread with this garden salad.

featuring all things home-grown: mixed greens, beet greens, green beans, red potatoes, beets, carrots, and shallots.

Comments

  1. Beautiful!

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