Tag Archives: proof

Brioche is the Queen of all breads. Whether it’s poor man’s or rich man’s brioche, biting into a slice will cause your taste buds to dance! I choose the middle recipe for this venture. I was too chicken to attempt the rich man’s recipe and the poor man’s one sounded so terribly pedestrian. So I chose the middle road. Though it is suggested by Peter Reinhart that the dough retard (be placed in the fridge) overnight, I made it the same day chilling the dough for almost 6 hours. It was quite firm and not as easy to work with as I would have thought. I made 11 brioches a tete (since I can’t find my 12th brioche tin!!) and 1 loaf. Next time I will make the little ball on top with less of a “neck” as I don’t think I rolled it out thin enough. The loaf took much longer to proof, about 3 hours. I suppose this is due to the fact that the dough retains the cold much longer due to its volume.

To echo the author’s sentiments, this is THE definitive bread to make french toast (and if you dare, the nest for an awesome Eggs Benedict). The texture reminded me of powdered sugar; just melted when I bit into it with a pronounced butter flavour. I will surely be making this recipe again! I wonder how this would taste with a portion of goat butter substituted?