We just passed Summer solstice. It always makes me sad, knowing that days will be getting shorter and my beloved sun will stay around less and less time each day. Covid-19 is showing its ugly face again, adding more uncertainty to a year that has been full of it from the beginning. But for every yin there is always a yang, and the month of June also brought another group challenge by the tent bakers. This time Alex Tent Baker Extraordinaire came up with the theme, and he was quite straightforward with it. Laminate something. That was his brief. A brief brief. I loved it! I had quite a few options dancing in my mind, but quickly settled on a Brioche Feuilletée, because it is all about the lamination, no distractions from it. So, without further ado, my assignment is here for you.
(recipe from Matt Adlard’s Bake it Better)
for the dough:
415g all-purpose flour
153g whole milk
42g soft, unsalted butter
9g instant yeast
for the butter block:
250g unsalted butter
OVERVIEW OF THE RECIPE
(simplified version, original recipe is copyrighted)
The dough is prepared using all the ingredients and allowed to proof for one hour. It is next transferred to the fridge overnight. At that time, the butter block is made with dimensions of approximately 7 x 8 inches and also placed in the fridge.
Next day the butter block is enclosed in the dough and three folds are performed. First a double fold, the other two single folds. The dough is rolled out and cut into four strips, about 2.5 inches in width. Each strip is rolled and placed inside a loaf pan for a final proofing of 2 to 2 and a half hours.
Bake in a 325F oven for 45 minutes to 1 hour, until deep golden. Remove from the pan and allow it to cool completely.
to print the recipe overview, click here
Comments: If you want to know all the details and tips that make this recipe easier to follow, you will have to join Matt Adlard’s site. It would not be fair to publish his detailed instructions here, plus his video is a great help. I’ve been a member of his online group for a few months and highly recommend it for those interested in all areas of patisserie. I will write a full blog post about it in the near future. Not only you learn a lot, but you get to interact with a lot of cool, baking-fanatic folks. See what they bake, follow their progress, share failures and victories.
Matt bakes it in a slightly different way. He adds a baking sheet and a heavy weight to the top of the pan, so that as the dough rises during baking, it gets squished on top, ending in a cool rectangular shape, laminated on all sides, but flat. I did not have a pan with the appropriate dimensions to achieve that effect, so I went with the regular baking in which it all freely explodes upwards.
No matter how you bake it, the result will be the same: layers of buttery goodness that you roll out and enjoy. Nothing else is needed, as the bread is quite rich and indulgent as it is, but if you want to spread it with jam, more butter, clotted cream, you will not hurt my feelings. And I bet Matt will not mind a bit either.
Alex, thanks for a great challenge this month… It is hard to believe that one year ago we were all frantically practicing for the show in our own homes, wondering who were the other bakers, how would we get along… Good times.
For my readers, make sure to stop by the Home Bakers Collective, to see what my friends laminated this month… If the link is not yet published, try again a little later in the day.
ONE YEAR AGO: In My Kitchen, June 2019
TWO YEARS AGO: In My Kitchen – July 2018
THREE YEARS AGO: In My Kitchen, July 2017
FOUR YEARS AGO: Secret Recipe Club: Falafel and a Bonus Recipe
FIVE YEARS AGO: Chocolate Toffee Banana Bread
SIX YEARS AGO: In My Kitchen, June 2014
SEVEN YEARS AGO: Strawberry Frozen Yogurt
EIGHT YEARS AGO: Baked Coconut and “The Brazilian Kitchen”
NINE YEARS AGO: Honey-Glazed Chicken Legs
TEN YEARS AGO: French-Style Rolls
ELEVEN YEARS AGO: Chicken Breasts, Coffee, and Serendipity