Artisan Bread Course 3rd Lesson (6th Sep)

Monday, November 09, 2009 Posted by YY on 9:10 PM

Today's lesson is going to be exciting because we are going to make our own levain. This is the main reason why K is excited about this Artisan Bread Course actually.

The breads to be made for today's lesson:
- Brioche (High butter content bread which requires freezing of dough else it will melt in our hands)
- Pain de Paysant (Simple bread for peasants)
- Multigrain

We arrived at Creative Culinaire pretty early and saw this huge pile of packed flours which is to be distributed to us to cultivate our own levain.

The tart mould and raspberries are part of the brioche bread we are going to make later.

The brioche dough was made on the day before by Hafizh(instructor) because we will not have enough time if we were to do this bread during the short 5~6hours lesson.

As the result, Hafizh took out the frozen brioche dough he made and the rest of us divided and shaped it.

This design is a traditional shape called Brioche à tête.

Next, we spread some hazelnut cream over the brioche dough. This bread is to be put into the paper holder and proof/baked as a loaf.

By right, this loaf is supposed to be twirled nicely but apparently my dough was too long and as the result it looks squashed ~_~ but K's look much nicer.

The remaining dough was rounded then filled with custard + raspberries. Before baking, a heart shaped sweet cookie dough was placed on top of the bun.

The end result:
Gosh our tete is fugly -_-"

Close up on the custard raspberry brioche bun.

The inside: Seems like the raspberry melted into the custard. And its really sour >_<"

The hazelnut brioche loaf.
There were leftovers for this loaf, why? I wonder who didn't take her/his share.

Earlier on right before baking, everyone placed a piece of paper with their names onto the brioche loaf. Well, it seems like the bread grew in the oven and many people couldn't find their loaf so K convinced a few aunties to JUST TAKE DON'T CARE SO MUCH but some were still desperately trying to find their name amongst the 34 loaves of brioche bread.

However, our papers were visible so here's our ugly brioche loaf. Don't be deceived by its look..
This bread is DELICIOUS!

At the same time, the class was also doing the multi grain dough. We learnt something new today regarding sticking of seeds onto the dough.

Place a moist cloth on the table, roll your dough on it. Then roll the moist part of the dough into the grains and the grains will STICK ONTO your bread.

Previously, when K wanted to do this sesame seeds bread stick and the sesame seeds simply fell off during the course of baking, now we know why.

Whole load of multigrain bread and it was really fragrant.

Pain de Paysant was in the making too.

To make this pattern, first use the roller to make a cross. Make sure its pressed down real hard until a clear cross is seen. Then gather the dough and place it into the couche to proof before baking.

Bottom 2 pics: Top view(left) and bottom view (right)

Cross Section of the Pain de Paysant.

Closeup for the multigrain bread.

The cross section for multigrain bread. I am not a lover of grains but this bread smells really great with all the seeds/grains.

Ahh~ Finally, the Hazelnut Cream Brioche Loaf.

Soft, fluffy, sweet, crunchy and buttery NOM NOM~ If I do not know about how much fat is inside this dough, I will probably eat one whole loaf on my own.

Towards the end of the lesson, Hafizh went through on how to grow our own levains before next week's lesson so that everyone can make a bread using their own culture. And you know what this means? Everybody's bread is gonna unique cos everyone's culture is going to taste/smell different.

Our very own levains and for the next 7 days we must feed it conscientiously every 12hourly. Let's hope we succeeed *fingers crossed*


Comment by Anonymous on 11:11 AM

nice article~....................................................