Hi all, first post here. I am a long time enthusiastic cook, recently learning about bread and loving it. I am based in London and can only talk metric I'm afraid so sorry for any communication difficulties.
As a full time worker I have been trying to work out the best way to fit bread making into the routine without having to get up at 4am. I have had reasonable success but have hit a snag with brioche.
My plan was to slow prove the shaped brioche overnight in the fridge so it would be ready to pop into the oven first thing in the morning. The sheer mass of butter seems to cause some difficulties though. First, the rise was not quite what I would have hoped for and second, it took an age to cook(at 190c) and was in danger of getting seriously over coloured by the time the middle was done.
The end result was fairly good and plenty decadent but not as light as I would have liked and ready for brunch rather than breakfast.
Do any of you have any good tips for brioche(or other buttery dough) first thing in the morning? I guess separate small rolls might be a good start...
1 1/2 " thick and leave them out to dry overnight and make some killer French toast for breakfast! It might be as good as Challah! It might be little dark for you but not at all bad in my book . Brown food tastes good. What temperature did you bake it to on the inside? I bake brioche at 180C for 35 to 40 minutes and want it as dark as yours. It is a Thomas Keller recipe you will find here:
It was posted by thomaschacon down in the replies. If it is getting too dark for your tastes then you can cover it with foil too.
Thanks!
French toast is a great idea and was how we used up the leftovers.
Not sure what the internal temperature was, I just cooked it till I had a clean skewer. I do have a digital probe though, what internal temp should I aim for?
205 F for all breads but you can usually tell by color too.