Brioche is defined, at least according to Wikipedia, as a highly enriched French Bread, whose high egg and butter content give it a rich and tender crumb. A better definition of Brioche is a highly obnoxious, sticky dough that refuses to be worked, for fear of over working, and has a very peculiar habit of burning within seconds of showing signs of doneness. More on brioche later.
But thats besides the point, the point is, let it burn. It’s brioche, scrape off the top and roll with what you’ve got.
Three days ago I burned five loaves of brioche. No one cared, they scraped off the burnt crust with a peeler and used it all for bread pudding. The bread pudding is, actually, pretty good, funny how when you’re baking and something burns, or doesn’t turn out exactly how you want it to you can always use it for something else somehow. Bread and pastry scraps can be used for puddings, as well as cinnamon rolls/snails. You can use cake crumbs for toppings. Utilization is a pretty interesting thing – something we’ll cover more in a bakery setting later.
For now, the back story…
I finished my externship a month ago at a bakery in McMinnville, OR, where I was since hired as morning bread baker, 3am to 9am. The gig is great, the pay is amazing, and bakers hours are exactly what I thought they would be, long, hard, and satisfying. As of last week though, things got a little more… time consuming. Finishing my associates program at my culinary school requires me to take two more english courses, food ethics, and a cultural communications class.
This blog is a product of the first of the two required english courses. The point is to start and maintain, throughout the class period, a food blog about whatever subject we want. I chose baking – formulas, bakeries in Portland, stories from work through the eyes of a new bread baker, and more than likely tie ins to food ethics and its impact on baking culture.
So here we go…