Comments on: Brioche Loaf a la Barefoot Contessa

By: ECC

ECC — Tue, 05 Aug 2008 02:04:14 +0000

Just in case you are interested, this is a link to one of their videos:

https://www.startribune.com/video/11967361.html

or you can read more on their website:

https://www.artisanbreadinfive.com/

By: Marketman

Marketman — Tue, 05 Aug 2008 01:58:21 +0000

ECC, the book certainly sounds interesting. I have to look it up the next time I am in a bookstore, thanks for the heads up!

By: ECC

ECC — Tue, 05 Aug 2008 01:55:28 +0000

MM, have you seen/read the book, “Artisan Bread in Five MInutes a Day” by Jeff Hertzberg & Zoe Francois? The basic premise is to mix all the ingredients, let rise, and store in the refrigerator – no kneading required and using only one bowl. On baking day, you need only pinch a 1-pound size dough, make a gluten cloak, let is rest a few minutes and then it is ready to bake! For busy moms like me, it is perfect. I have just recently tried the Master Recipe to make several Boule. The bread came out wonderful. Take note, this is the first time I have ever tried to bake bread. I also made delicious Challah and Sticky Pecan Caramel Rolls. The book has a very easy recipe for Brioche that I will try next. Our home smells like a bakery now … ha ha!

By: Marketman

Marketman — Wed, 04 Jun 2008 16:17:12 +0000

jellybean, you may have overkneaded, if done by hand. Or not kneaded enough. Or perhaps you didn’t let the dough rise enough. Or you overcooked them. The loaves above turned out soft yet substantial. Try again with some slight alterations and see how that affects the outcome… :)

By: jellybean

jellybean — Wed, 04 Jun 2008 10:06:02 +0000

i made ’em!! turned out kinda hard tho. wat hav i done wrong?? anyway, it’s fine.. i made little ones and i just stuffed ’em with nutella. sweet :)

By: jellybean

jellybean — Mon, 02 Jun 2008 13:08:26 +0000

sister, i’m worried wether it’ll turn out good. i don’t know how to knead by hand. =(

By: Crissy

Crissy — Mon, 02 Jun 2008 01:37:26 +0000

I’ve never had luck baking bread, so I usually buy my own. I didn’t know La Maison sells Guava Jam :)

By: sister

sister — Mon, 02 Jun 2008 01:06:24 +0000

Jelly bean, if you are worried about over heating your mixer and having the motor conk out, add the last few cups of flour by hand and finish by hand kneading.

By: sister

sister — Mon, 02 Jun 2008 01:00:22 +0000

One does not need a kitchen aid to start making bread, of any kind, even though I have worn out half a dozen machines over the last 35 years. For at least a thousand years hand kneading was sufficient. It only requires a little practice to learn the proper technique and it does not require an exceptional amount of energy. Press dough down with the lower portion of your palms and give it a quarter turn over over every time. Bang the whole ball of dough sharply against the table or pastry board a couple of times once it has gotten elastic and unsticky. Kneading by hand will give you a better feel for how much flour is necessary to achieve optimum results.

By: jellybean

jellybean — Sun, 01 Jun 2008 14:26:15 +0000

Ina Garten is so lovely. She cooks great and laughs great. And oh! I have watched the episode of Barefoot Contessa where she made Brioche bread for her husband. But she made little ones. I also love her idea of fruits.yogurt.granola on sundae glasses, gorgeous! By the way, I’m 15 and I just had a Kitchen Aid mixer last year. It’s not the heavy duty one so I was just wondering if it can manage to make a brioche bread. Because one time I made a traditional ensaymada and the mixer seemed to be stressed after that. And I kinda freaked out.

help?