Talk:Brioche

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TODO[edit]

-Add a nice picture of brioche nanterre loaf. The current picture has an extremely unattractive (and atypical) crust color. I can take a picture in the next week to upload. A picture of Brioche a tete is also needed, but I don't have the right pan to make it in. -Add a section on variations, such as raisin, coulibiac and savory cheese -Add a section on technique/procedure -mention sponge method

A related issue: Why is there no page on enriched breads in wikipedia? The word 'enriched' in the first sentence of the article should link to it.

Rosenbluh 05:45, 21 March 2007 (UTC)

Shold some of that information go on the french cooking wikibook page? b:Cookbook:Cuisine of France or b:Cookbook:Bread Recipes? --MyOwnLittlWorld 18:07, 9 May 2007 (UTC)

"Qu’ils mangent de la brioche"[edit]

I found a possible source for the alternate interpretation of the qu’ils mangent de la brioche" quote. I don't know the National Review or whether it's an creditable source. Just thought I'd post it:

http://www.papillonsartpalace.com/marie.htm —Preceding unsigned comment added by Chochem (talkcontribs) 11:40, 7 July 2008 (UTC)

Why refrigerate brioche dough?[edit]

Someone undid my edit concerning why one would refrigerate brioche dough overnight, so let me explain it more fully.

Eggs, butter, milk and sugar are simple foods whose flavors need no "development" overnight. It's not beef marinating in some savory wine sauce; these ingredients hardly get better with age. Thus to suggest that this is the reason why brioche dough is best refrigerated before final shaping is simply uninformed.

However, in contrast to regular bread, brioche dough has an inordinate amount of shortening, i.e. butter. Why is it called "shortening"? Because it shortens the strands of gluten in doughs and batters. Gluten develops both over time and by kneading the dough, which brings the strands of gluten together faster. Brioche dough is also so short, that without refrigeration, it is a mess to handle. The brioche will still taste good, but it's hard to get an attractive braid or shape if the dough has remained at room temperature.

--Janko (talk) 21:04, 9 September 2010 (UTC)

Later:

Well, I suppose I'll have to bow to Julia Child on this one, but from now on, I guess I'll have to refrigerate all my yellow cake batters -- which contain the identical ingredients to brioche, albeit without yeast and in different proportions -- to "season" in the refrigerator to "develop" the flavors. lol--Janko (talk) 16:42, 11 September 2010 (UTC)

Pastry vs. bread[edit]

In the first sentence, brioche is described as a pastry. I don't agree with this, instead it should be a bread, as it's leavened with yeast. For example, Panettone, which is very similar, is described as a bread. Any opinions? Sarahburge (talk) 17:54, 2 June 2011 (UTC)