June 30, 2017 - 9:43pm
Sourdough brioche crumbs
First of all, very sorry for posting several threads on bread crumbs. Not sure how I could upload multiple pictures from mobile phone, hence I decided to post on separate threads. Very sorry for any inconvenience caused. I would highly appreciate if anyone could let me know if the picture shows the right texture of sourdough brioche (the recipe is from the Fresh Loaf). Many thanks!
Share
Literally here in Paris looking at the crumb from a loaf of sourdough brioche from Utopie - among the finest bakeries in the city. Yours looks spot-on. Photo below, if the upload works properly.
That said, brioche is classically a yeast-leavened bread. Centuries ago, Parisian bakers fought for the right to use yeast in brioche, as it was originally seen as an unhealthy alternative to sourdough. They ultimately prevailed, and the yeasted versions became prized over other brioche made with sourdough.
Brioche was essentially the most decadent bread one could make: the finest flour (roughly equivalent to modern pastry flour), tons of the finest butter, and the subtlety of [ale] yeast. Part of what made it so awesome was that it was one of the few breads that didn't use a levain.
But having eaten Uptopie's version, there's a case to be made for sourdough as the leavening. They've imparted a mild tang, which I could do without, but the texture is exceptional. Slathered with some apricot and orange blossom preserves, it's among the tastiest things I've ever eaten.