/ck/ - Food & Cooking

[Anonymous No.10704367]

Does anyone have experience with making brioche? I just tried to make a loaf but the crumb was very dense and the flavor was a bit lacking.

[Anonymous No.10704377]

>>10704367
You’re on /ck/, do you really think anyone here has any experience making food?

[Anonymous No.10704391]

>>10704367
>curmb was very dense
let it proof for longer
>the flavor was a bit lacking
its bread. Did you use salt? Try adding a little more and use better butter if its salted butter.

[Anonymous No.10704403]

>>10704391
I did use salt but I'l try adding a bit more.
I only left the dough in the fridge for a 4-5 hours after the second rise instead of overnight, so that might also be the cause of it.
I'm a brainlet so I'm not sure how things affect the crumb of the loaf but doesn't over-proofing make it denser? I'm more worried that I either over/under kneaded the dough

[Anonymous No.10704429]

>>10704403
over proofing will make it denser.... if you proof for over 48 hours without kneading (see sourdough). Try an overnight rise and longer proof at roomtemp. For what its worth, a failed brioche is really great as a dense bread for crackers: slice it thin, toast it, and spread cheese/jams on it.

[Anonymous No.10704465]

>>10704429
I'll try that out, thanks anon!

[Anonymous No.10704849]

>>10704391
Wait what? Brioche is a sweet bread. It shouldn't be noticeably salty.

[Anonymous No.10704855]

>>10704849
No but salt can make flavours more prominent, not just salt taste.

[Anonymous No.10704941]

>>10704849
Like how every cookie recipe has salt in it...

[Anonymous No.10706189]

>>10704367
Treat it like regular bread dough. Once it's twice the size into the oven it goes.
>inb4 muh overnight proof
This bread was made centuries before refrigeration, really think a bread full of raw eggs was left overnight before cooking?

[Anonymous No.10706211]

Its been 11 years since I made brioche but use better quality eggs and butter.