Comments on: Simplest Brioche — La plus simple des brioches

By: Happy 2012. Reflecting on What I Learned in 2011 + New Years Cooksolutions « The Tomato Tart

Sun, 01 Jan 2012 10:08:03 +0000

[...] Pie Sourdough Bread- from my own starter Roast Suckling Pig Pate De Fruit Bouilabaisse Mole Negro Brioche Bacon Pullapart Bread Sausage Croquembouche Canelés Bun Bo Hue Egg Nog [...]

By: Nicole Gray

Nicole Gray — Sun, 18 Dec 2011 01:43:24 +0000

I don’t know what I did wrong but my bread did not turn out like I remembered it tasting in France. I’m sad and disappointed

By: Yay for New Things! | Rescued Insanity

Yay for New Things! | Rescued Insanity — Wed, 07 Dec 2011 12:10:56 +0000

[...] though I have a ridiculous number of cookbooks, the first thing I did was go online. I found this simple-sounding recipe, admired the pretty photos, and decided it was nothing I couldn’t [...]

By: Mellanie

Mellanie — Tue, 15 Nov 2011 21:43:55 +0000

Thank you.

By: Jackie Clonan

Jackie Clonan — Tue, 08 Nov 2011 12:13:20 +0000

Bea, Y-E-S!!!!!!!! I did it! It smells wonderful, tastes wonderful, and looks pretty much like yours. I have officially reached my current bread goal [Brioche is first, Croissants next] and I’m estatic can you tell? I have been making Artisan breads for about a year ["Artisan Breads in Five Minutes a Day"] and now I’ve moved on to pan breads…….this is my first. It seems so many wonderful sandwiches are built around really good bread – specifically Brioche, so I reached the goal. I took 4 photos of the progression of this task, but do not know if I can send them to you. I too had a problem with stickyness when placing the 4 balls in the pan…..I ended rubbing a little butter on my hads to help. Also, I had some cracking, crazing, sorry, don’t know what you’d call it [pic would have helped here] and don’t know what caused it……..it’s not a problem, it doesn’t affect the final product – I was just wondering what caused it. I hope you can offer me some help/answers and PLEASE let me know about forwarding the pics. Thanks so much, you’ve made me EXTREMELY happy!

By: A hastily-packed bag « la framboise sauvage

A hastily-packed bag « la framboise sauvage — Thu, 20 Oct 2011 20:26:03 +0000

[...] I did nothing, not a thing, to make this recipe my own, I’m going to send you to its source: Tartine Gourmande, and her mother’s recipe for brioche. I will share this word of wisdom: you will want to add [...]

By: anne omnes

anne omnes — Sat, 01 Oct 2011 00:08:18 +0000

TRES BONNE RECETTE!!!!

By: Jason D-W

Jason D-W — Wed, 31 Aug 2011 20:26:32 +0000

I have these cute deboul tins too. They are very useful to have around.

By: Sasha

Sasha — Wed, 31 Aug 2011 06:23:53 +0000

Hello Bea,

I’ve been an avid follower of your flickr photographs for years, I just tried this today (bread novice) and like a few others I found the dough to be rather wet, I had to add almost 100g more flour in order to achieve a dough-like consistency after working it by hand for over 20 mins (I have only baked pain de campagne and foccaccia before this), but the result looks about the same as the unbaked picture you show above, but it smelled wonderful while I worked it, hope it turns out well!!

Sasha

By: Cindy

Cindy — Tue, 28 Jun 2011 22:27:02 +0000

In step 4, do you tip the dough into another (oiled or floured) bowl? Or do you leave it in the (already used) stand mixer bowl? From your photo, it looks like you used another bowl to do step 5 (leave to proof for 2 hours).