Bread Experiment

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Billyd

Senior Member
May 8, 2014
4,245
937
113
#21
Martha White self rising flour, pork lard, and buttermilk still makes the lightest, best tasting biscuits that it made when I was a young boy.
 

VineyardsOfEngedi

Well-known member
Nov 26, 2019
865
285
63
#22
Martha White self rising flour, pork lard, and buttermilk still makes the lightest, best tasting biscuits that it made when I was a young boy.
I wonder if I substitute the pork lard with vegetable oil or something along those line if it would still have the same effect? :unsure:
 

JohnDB

Well-known member
Jan 16, 2021
1,754
906
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#23
I wonder if I substitute the pork lard with vegetable oil or something along those line if it would still have the same effect? :unsure:
It will give them a Bisquick taste but it will work...
Bacon grease works great too.
Just saying...
 

JohnDB

Well-known member
Jan 16, 2021
1,754
906
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#26
So today I am starting Brioche.
It's a two day process to get brioche.

I am using this recipe here:
https://cooking.nytimes.com/recipes/1018927-classic-brioche

Already had issues in that I had to add an egg. The dough before adding the butter was so thick and heavy even my 2gallon ehd KitchenAid mixer wouldn't mix it with the dough hook. Mine is stronger than the bulk of the KitchenAid mixers out there...so I was confident that I needed the egg.

I did use equal parts AP flour and Bread Flour because I was using whole eggs instead of just yolks. I considered using honey instead of sugar...but figured that can be another batch later down the road.

Waiting on the first proof...

I'll let you know tomorrow about how it finishes.
 

JohnDB

Well-known member
Jan 16, 2021
1,754
906
113
#27
So far so good...
The dough felt kinda oily because of all the butter in it. But it punched down well and wasn't too sticky where I couldn't get it off my hands.

But it took a bit of kneading to get it down to where it should be for refrigerating overnight. It's super yellow...yeah that's brioche for you.

But obviously it's going to take some time for it to proof tomorrow. Coming out of the fridge to get worked into shape is all the warming it really gets. Because you want to keep that butter in it.

So tomorrow it gets a slow long proof. This will increase the "yeasty" flavor and enhance the wheat flour taste as well.
The eggs will give it a really heavy rich flavor (as if the butter wouldn't) this is likely to literally stink of butter after it's baked.

But it's an awesome breakfast bread. I've made enough for the two loaves. One will likely be eaten as is with honey, Nutella, raspberry jam, and whatever.

The other will probably get turned into french toast...or bread pudding...or just eaten.
 

JohnDB

Well-known member
Jan 16, 2021
1,754
906
113
#28
Ok...
So I got the bread out of the fridge and punched down and shaped.

A one pound loaf is a fairly standard homemade loaf. 8.5X4.5X2.75 inches.

The batch above made four pounds of dough. So I'm making four loaves.

It's winter...it's having a difficult time proofing so....it's been proofing for three hours and still isn't all the way up yet. But it's close. Which is why this stuff is going to be awesome when it finally gets proofed. And if someone was to put this in a proofing cabinet the temp cannot exceed 75-80° Fahrenheit. Because the butter will break down and come out otherwise. But it's currently covered and I'm trying to be patient.
 

JohnDB

Well-known member
Jan 16, 2021
1,754
906
113
#29
All is wonderful.
Cooked @325 for something like 30-40 minutes total...I used a thermometer and cooked to an internal temp of 185.
The bread was very light BUT extremely rich and eggy. (Like it is supposed to be). It was very tender but that slight chew makes me think I can use all AP flour instead to get a more starch to the bread. Also I think I will use honey instead of sugar next time...it was literally screaming at me that it would have been awesome.

So... great looking bread but it definitely tried to stick. Also I'm kicking the temp up a tad to 350 next time. To get more brown.