So these are the Brioche loaves. What do you think? I think it looks pretty nice after all the trouble I went through. I did run into a little trouble during the final phase of rising.
When I finally shaped the loaves into the pans and placed them in an oven with a bowl of steaming water for about 2 hours...I made the egg wash. Right when I touched my pastry brush onto the surface of the dough, it immediately DEFLATED!!! It looked so weird...as if it lost all of its life and died in front of my eyes :( I asked my teacher last night what it could have been and she said I probably proofed it too long...
I will have to look up the definition of proofing.
Proofing (also called proving) is a step in creating yeast breads and baked goods where the yeast is allowed to leaven the dough. This step is not often explicitly named, and normally shows up in recipes as "Allow dough to rise".
Hmmph. I plan to make some bread pudding out of this lovely Brioche bread this evening. Can you say...soggy bread cake? Mmmmm!
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