Is Brioche the king of breads?

[Anonymous No.17616597]

[Anonymous No.17616601]

milk bread is better

[Anonymous No.17616604]

It’s sweet

[Anonymous No.17616605]

fuck yes
tiger loaf is a close second

[Anonymous No.17616610]

>>17616597
No, it's just sweet. Just eat croissants at this point.

[Anonymous No.17616635]

>>17616597
Violence against women is redpilled.

[Anonymous No.17616684]

>>17616597
Crescent
Baguette
Brioche

[Anonymous No.17616691]

>>17616597
No, whole weat sourdough is

[Anonymous No.17616753]

>>17616597
No. Hawaiian rolls are the king.

[Anonymous No.17616772]

>>17616597
I like more chewiness and gluten formation in my bread. Just put butter on a crusty baguette or ciabatta, no need to have that much fat mix into the dough unless you want it really soft for a burger

[Anonymous No.17616825]

What is the best sandwich bread readily available at most grocery stores? I grew up on cheap storebrand shit but I've come to realize a good sandwich NEEDS good bread.

[Anonymous No.17616839]

>>17616691
came here to post this

[Anonymous No.17616854]

>>17616825
This question can't be answered because we don't know where you are.

[Anonymous No.17616856]

>>17616825
Most grocery stores have their own bakery. See what's available there.

[Anonymous No.17616864]

>>17616856
And it will probably be called: sandwich bread.

[Anonymous No.17616872]

>>17616825
Grocery stores have cheap fresh baked bread usually, you can also make bread yourself on weekends and freeze it and eat it throughout the week, learning to bake is hard though

[Anonymous No.17616885]

>>17616872
>learning to bake is hard though
It can be as simple or as complex as you want it to be. Sandwich bread is pretty easy to get the hang of.

[Anonymous No.17616896]

>>17616610
>it's just sweet
what are you even talking about? also you think croissants are sweet? what is wrong with your brain

[Anonymous No.17616899]

It's Sauerteigbrot and I'm tired of pretending it's not.

[Anonymous No.17616956]

>>17616896
>croissants are sweet?
Yes

[Anonymous No.17616971]

>>17616605
Fuck tiger loaf. It's good for like one day tops. Then it becomes so hard you could rob a bank with it

[Anonymous No.17616976]

>>17616896
Of course croissants are sweat. Have you numbed your tastebuds?

[Anonymous No.17617149]

>>17616956
>>17616976
Americans

[Anonymous No.17617152]

>>17616971
thats why you puddit in the fwije

[Anonymous No.17617156]

>>17617149
American croissants can definitely be a typical pastry, and pretty sweet, but most I've tried, are less sweet than brioche.

[Anonymous No.17617525]

>>17616753
I'm trynna make my own hawaiian rolls/bricohe dough

eggs, butter, 2/3 bread flour, 1/3 buckhweat flour

its slow rising in my fridge i will shape and back it tomorrow

i added a generous amount of honey and freeze dried pineapple powder for that hawaiian taste

[Anonymous No.17617544]

Jews make a good bread.

[Anonymous No.17617549]

>>17616597
Muhfuggin potato bread nigguh

[Anonymous No.17617708]

>>17616597
No its pic related.

[Anonymous No.17617714]

>>17617544
fuck jews but Challah is great

[Anonymous No.17617738]

>>17617714
I'm Jewish and I am offended by this comment!

>>17617156
>>17616610
>make ur own brioche
>add a bit less sugar and butter than the recipe calls for

wa la

[Anonymous No.17617799]

>>17617738
>being offended by people liking Challah

Pretty anti-Semitic of you.

[Anonymous No.17617809]

Based.

Rate my sweet ‘che bread.

[Anonymous No.17617814]

>>17617738
>a Jew is offended

[Anonymous No.17617815]

>>17617809
I also make these sweet bois

[Anonymous No.17617819]

>>17617815
These are mad comfy to eat for breakfast desu

[Anonymous No.17617826]

>>17616825
get that brown bread that has an italian/spanish name

[Anonymous No.17617829]

american croissants are buttery and salty

wtf are europeans eating?

[Anonymous No.17617832]

>>17617826
Ciabatta?

[Anonymous No.17617855]

>>17617829
We have both salted and sweet brioches, bread or croissant style like >>17617815
.

[Anonymous No.17617872]

>>17616691
*Bloquea tu camino*

[Anonymous No.17618025]

>>17617832
artesano

[Anonymous No.17618036]

c h a l l a h

[Anonymous No.17618059]

>candy "bread"

get out child and wait for the pannetone threads in december

[Anonymous No.17618069]

>>17618059
Brioche is based, it’s also a close cousin of Panettone.

>t. Professional panettone spammer on /ck/

[Anonymous No.17618290]

Based

[Anonymous No.17618630]

>>17617525
I'm sure it will turn out just lovely. Never dried pineapples and added the powder before, but I've certainly added a bit of pineapple juice to it, as well as to pineapple upside down cake.

[Anonymous No.17618646]

>>17617738
Is that what you're calling a croissant? Because it's a little bit more involved than that. And it requires more butter typically than most brioche.

[Anonymous No.17618687]

>>17618630
I used freeze-dried pineapple powder because it adds flavor without contributing moisture and with cakes you can only add so much before it won't bake properly.

>>17618646
No, I realize a croissant means you have a separate butter disk and flour disk and fold them together 4-6 times. I got lazy and made "brioche" by making a normal-ish dough but adding 3 eggs, 2 egg yolks, and slowly incorporating about 5-6 tbsp of butter at the end.

I want sandwich rolls. Chicken salad is typically served on a croissant but I'm too sore to make that.

[Anonymous No.17618718]

>>17618687
I see. And just so you know, with a typical bread recipe of somewhere in the 2-3 cups of flour range, I've made great rolls with over half that amount of eggs, and half of the butter. So you have room to experiment if it's not quite to your liking. I also used milk.

[Anonymous No.17618757]

>>17618718
I used about 4.5 cups of flour because I wanted to get a good amount of rolls (8?) out of it.

Maybe 1 1/4 cup of buckwheat flour - the rest bread flour.

The best part of egg-bread is eggs. I didn't even add the whole stick of softened butter I had!

[Anonymous No.17618768]

>>17617872
those are great but I don't really consider them bread.

[Anonymous No.17618882]

>>17618757
Oh yeah. They'll be decent enough for you, I'm sure.

[Anonymous No.17619072]

>>17618882
I agree it might work with a bit less butter - I will see how this turns out.

[Anonymous No.17619121]

>>17616597
>king of breads
>no pan rollo
you are not gonna make it

[Anonymous No.17619631]

>>17617544
my Kang
>>17616597
For me it's ciabattta, but fried over butter with cajeta or lechera filling

[Anonymous No.17619724]

>>17616597
>bread
anon, it is a cake

[Anonymous No.17619791]

For me, it's the costco cheese bread
I love these little niggas like you wouldn't believe

[Anonymous No.17620207]

Kneel to the perfect mix of rye's flavour and wheat's mildness. Tastes well with really anything you put on it.

[Anonymous No.17620216]

>>17620207
I take it this is similar to what they call "miche" at the local bakery? I happen to have rye flour - what ratio can I get away with mixing it into bread flour at without ruining having any chance at an airy bread?

[Anonymous No.17620270]

>>17620216
With the right techniques and ingredients you can probably go up to 3/4 rye. Mostly it's more likly 60%.

[Anonymous No.17620278]

>>17620270
any tips on what those right techniques and ingredients involve?

>60%

i would be scared to use more than 20-30% but maybe I will try a bit more than that

also was thinking of making it into sort of like a thicc cracker like a scandi "crisp bread"

[Anonymous No.17621092]

>>17618768
They are, by definition, bread. Wiki it, it's a kind of flatbread similar to naan. Of course it's bread!

[Anonymous No.17621102]

>>17616604
spbp. why anyone would make a burger with it is beyond me(at)

[Anonymous No.17621173]

>>17621102
>he never tried panettone melt

Oh boy…

[Anonymous No.17621198]

>>17616597
sweet bread is a sweet and not a bread

[Anonymous No.17621659]

>>17620278
Sry i don't know how to make it. I just buy bread at bakeries because i'm lazy.

[Anonymous No.17623035]

>>17616597
it's not bread, it's a pastry

[Anonymous No.17623041]

Today is the day I bake my buckwheat brioche! Should I post pictures?

[Anonymous No.17624188]

>>17623041
yeah bro post em

[Anonymous No.17624201]

Potato

[Anonymous No.17624208]

>>17621198
But if you chew any bread long enough, it becomes a sweet

[Anonymous No.17624247]

I tried making baguettes but the yeast was dead as fuck so they looked retarded, and I couldn't score it for some reason. It sucks because the instant yeast pack was brand new...

[Anonymous No.17624278]

>>17624188
They are finishing their final rise now - puffy bois! - but I have cherry tomatoes roasting in a low oven so I haven't put them in yet.

I will brush the tops with egg white mixed with water.

They look like poop because of the buckwheat flour but they might taste delicious!

>>17624247
active dry yeast - don't trust instant yeast!

110F water

1-2 tsp honey

1-2 tsp active dry yeast

[Anonymous No.17624311]

>>17624278
no wait, it was active dry yeast
had to mix it in with 105 degree water or whatever first, but it didn't bubble

[Anonymous No.17624354]

>>17624311
did you add some sugar or honey? I find honey works great

if your yeast doesn't proof, throw it away and try it again

just put first batch in the oven

[Anonymous No.17624423]

>>17624354
Yeah I added a pinch of sugar. Maybe I'll try honey next time.
I had tried the previous day and it didn't proof that time, and after another day and a fresh pack of yeast I just went ahead with making the baguettes anyways. It still tasted pretty good, but it clearly did not rise as much as it should have.

[Anonymous No.17624472]

>>17624423
Try adding a bit more sugar than a pinch as well.

Here are my buckwheat brioche rolls.

I am going to fill them with chicken salad - roasted chicken, diced honeycripp apple, honey glazed walnuts, homemade mayo (not too much), oven roasted tomatoes, and shredded romaine lettuce hearts.

[Anonymous No.17624536]

bump

[Anonymous No.17624567]

If I want sweet bread I'll go with this.

[Anonymous No.17624574]

>>17624567
I included a bit of honey and some freeze dried pineapple powder in my brioche buns shown above.

[Anonymous No.17624709]

bump

[Anonymous No.17625114]

>>17617149
Your taste buds are so blown out by artificial sweeteners that croissants are not sweet to you

[Anonymous No.17625123]

I make frenched toast using briocean bread from trader jo. It's okay.

[Anonymous No.17625154]

>>17625123
Picture related. I made this last night.

[Anonymous No.17625161]

>>17616597
it's the marquis of cakes

[Anonymous No.17625270]

>>17616597
Only for boorgirs

[Anonymous No.17625600]

>>17617819
nice looking cross-section anon, good job

[Anonymous No.17626032]

>>17625600
Thanks senpai