{"id":111,"date":"2008-09-21T20:49:39","date_gmt":"2008-09-22T00:49:39","guid":{"rendered":"http:\/\/www.breadcetera.com\/?p=111"},"modified":"2010-02-26T15:05:40","modified_gmt":"2010-02-26T20:05:40","slug":"brioche-nanterre","status":"publish","type":"post","link":"http:\/\/www.breadcetera.com\/?p=111","title":{"rendered":"Brioche Nanterre"},"content":{"rendered":"

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Cooler evenings, lengthening shadows?and?the slightest hint of crimson on the maple trees?can?mean only one thing… autumn in New England is rapidly approaching!??While some here may view the onset of autumn with trepidation, being the?harbinger of?the?New England winter which?can oftentimes be quite brutal, to me autumn is a season of anticipation.? The cooler weather now makes it an?ideal time to delve?into one of my favorite types of baked goods…?Viennoiserie.? Viennoiserie?is that class of leavened baked goods that is?sweetened with sugar and enriched by butter and eggs.? Included in this category are croissants, danish and brioche.<\/p>\n

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Brioche is known for its richness, and can be found with a butter content?ranging from 20% (baker’s percentage) all the way up to 80%?and higher!? The formula used here has a butter content of 50% and is an adaptation of?the one described in Hamelman’s Bread: A Baker’s Book of Techniques and Recipes<\/a>. <\/span>However, before attempting this formula,?one word of caution is in order…?proceed?only if you are looking for an excuse to replace your home stand?mixer.? The dough, before butter incorporation, is so?tight?that hand mixing is out of the question.? Even at speed 2, my?stand mixer?labored, got quite hot and almost began to smoke under the strain.??However, once the butter?was incorporated?and the dough was allowed to?mix further for quite some time,?a beautifully soft and?satiny dough was obtained.<\/p>\n

Final Dough<\/strong><\/span><\/p>\n