| | Made the brioche and it's truly unlike anything I've tasted before. Almost like light, fluffy piecrust, but that sounds really gross and brioche is delectable.
The recipe called for five freakin' eggs and a half pound of butter. Yeah. A very very soft dough, but Reinhart's instructions are good and it went off without a hitch. The only issues were a) realizing exactly how long 6 minutes becomes when you're beating a very stiff batter by hand and b) learning through experience that brioche dough flattens and spreads much more than standard bread doughs as it rises and bakes.
Otherwise, a good experience.
Reinhart's "Multigrain Extraordinaire" bread is also good. Although I was underwhelmed by the amount of whole grains in it. It's essentially a matrix of white bread dough with whole grains providing extra texture. That said, it was absolutely delicious and I believe Reinhart when he says it makes the world's best toast. The crumb was moist and flavorful with tiny sweet nuggets of cornmeal and chewy sprouted barley (the barley was improv on my part), the crust was crackly and chewy, perfection.
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| | Posted 8/24/2008 3:32 AM - 53 Views - 0 eProps - 1 Comment
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