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Home > posts > 2021 > 03 > 2021-03-23_Brioche.html
Brioche
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I made brioche from Bread Illustrated[@rev]. Unlike last time[@rev], I measured out how much more flour I added and tried to be conservative about it. I ended up with adding 1.5 oz of additional bread flour.
This entire loaf was the story of letting it go too long. I started it on Saturday, 2021-03-20. I meant to cook it on Monday at the latest and kept forgetting until Tuesday (today). And then I formed it and forgot it for too long. Though, to be honest, it did not seem to have risen too much more than I would have wanted.
It did rise a ton in the oven. I do not know what happened?! When I took it out at 35 min, it was around 190°F, as I wanted for this kind of bread at altitude. It also kind of split which I think was from the roll tearing a bit (maybe from rising too much?).
The final loaf was around 1.375 lbs. It still tasted good even if it had more crumb than I would have liked.
We also had some Wenner Bread Products (which I think also made it for Trader Joes). See the photo below with the commercial on the right and mine on the left. I knew mine was over-proofed but even look at the last two (2021-02-13[@rev] and 2021-02-26[@rev]), mine is clearly less dense. Also, the commercial one has a much smoother top
Taste and texture wise, the commercial is much fluffier, smaller/denser crumb, and also much sweeter. Mine is more savory and is reminiscent of croissant while the commercial is more like a cake. Mine is also more addicting! You just want to keep eating it.
I am glad I got to try them together. I think I actually like mine more but I would like the denser crumb of the commercial.