I've been working my way through Flour, Water, Salt, Yeast. After getting comfortable with the basics, I decided to venture out and try an enriched dough.
I used the ingredient ratios from preppy kitchen, but I did an overnight bulk ferment in the fridge. I tried the shaping from Claire Saffitz's NYT video. I also needed a much longer proof time since my dough temp was 62 after shaping and my kitchen hovers around 68. I poked it a lot to make sure it was ready.
I let it rest for 20 minutes before tearing it open and slicing off a piece. I started eating the slice immediately so the last two photos are a little messy. I'm thrilled with the results! It's fluffy and delicious. Definitely a labor of love though. I'll be sticking to overnight lean doughs for my weekly consumption and save this for special occasions
by existentialist_puppy
6 Comments
Great color!!!
Well done!
Looks gorgeous!
Looks great!
Looks good. I’ve never tried that. But, it looks a lot like a potato roll recipe that I’ve done a couple of times. If you found it to be a labor of love, I would suggest trying [this](https://youtu.be/smb8NETkwug?si=YJyR-li8cSxFHuVU). I’m very new to baking bread and I don’t find it daunting at all.
Great job! We must have been on the same wavelength bc i did not only the same thing and tried my hand at brioche today (although mine was a vegan sourdough brioche), I did the exact same shaping as you! Almost did a cinnamon swirl on one but ended up just doing plain. Even the color matches my result hahah 🙂