He will notice that not only did the baker use (shudder!) bleached flour, but he also didn't use too much butter or eggs, either. This is determined simply from the color of the loaf. Exposed areas of less-carmelized dough should be yellow, not white, if enough eggs, butter, and unbleached flour are used. Plus, the baker didn't allow enough time for the Maillard reaction to take place.
This is more what brioche is supposed to look like:
There, that's better. Note the deep yellow tone of the lighter areas and the deep brown Maillard zones. And yummier! Remember, everyone, the Maillard reaction is your friend, at least if you enjoy good food.
4 comments:
I couldn't tell you anything about Maillard (other than how to pronounce it,) but I can tell you that a good brioche from Vendee is a loaf that will not linger long.
i usually get a brioche when i find myself back in Little Saigon. french bakery there, run by a french vietnamese.
until i found him, i was never impressed with the whole brioche thing. i am now a beleiver going on 8yrs.
You can make all the wonderful bread you want, but please don't become a bread snob!
Doug, I think it's too late....and having made a real brioche (1 lb flour, 1 lb butter, five eggs, sourdough and a touch of sugar), I don't even know that I feel bad about it.
:^)
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