Tartine Baking Project: #31 Brioche
I’m really good at avoiding things, putting certain things off, and waiting until the last minute to accomplish most tasks. I also absolutely HATE being late for anything. It’s actually physically impossible. I’ve actually tried to be late before, but I show up right on time. As I’ve been perusing the pages, laying out my baking adventures over the past few weeks, I’ve been avoiding brioche. It seemed difficult and something that would require too much of my time. There are so many things I wanted to make with brioche, so I could put it off no longer.
I decided this would be a fun project for my first dive into videos, too. So I’ll be sharing that soon.
The preferment…what starts the brioche.
Lots of mixing and resting – for both me and the dough.
My mixer nearly exploded. It hates dough so very much. I literally had to hold it down as it bucked like it was some sort of feral cat and I was trying make it wear a sweater. I even had to call Dan into the kitchen to help man the wild beast that is my unruly stand mixer.
There is something so very satisfying about making your own bread. While it is mildly time consuming, it’s worth it. Already, we’ve used it for B.L.T’s and French toast this morning, all of which I’m going to share soon. I’ll be tackling a recipe later this week that calls for brioche, also. Since I baked three loaves, I wrapped one up and put it in the freezer. This is something I’m not entirely sure about. I’m wary of the freezer, and unsure of protocol for successful freezing: should things like this be frozen before or after they’re baked?
I took them out of the oven early – about fifteen minutes less than the suggested bake time. This has never happened before for anything I’ve made in this cookbook! I’m always baking things longer, so it just felt like I’d done something wrong. I envisioned a “National Lampoon Christmas Vacation” moment where my knife cuts into the bread and it deflates like Clark Griswold’s turkey did. I took a deep breath, cut in, and found gold. Perfect brioche. They’re so beautiful! I kind of wanted to sneak one into bed – not to eat, but to cuddle with.
Worthy of some serious cuddles, don’t you think?