OLIVE OIL BRIOCHE

Karen from Karen’s Kitchen Stories is a source of endless inspiration for me. Particularly on anything related to bread, she finds the most unusual, exotic, unique recipes, and then bakes them like it’s no big deal at all.  Just to give you a recent example, look at this incredible concoction for which she used 12-ounce empty soda cans wrapped with foil as a baking “pan.”  Amazing, isn’t it? Today I share with you my adventure with her Olive Oil Brioche. I made only half the recipe and still had a ton of dough to play with. Enough for a large loaf and 6 buns. For reasons that will be discussed in the comments, if you make it, be ready to have one loaf and 8 buns. The amount for the loaf pan was a tad too much.

OLIVE OIL BRIOCHE
(slightly modified from Karen’s Kitchen Stories)

for the poolish:
100 grams all purpose flour
100 grams water
1.5 grams instant yeast

Mix the ingredients, cover with plastic wrap, and place in the refrigerator over night.

for the levain (Sourdough)
1 tablespoon starter
110 grams all purpose flour
110 grams water

Mix the ingredients, cover with plastic wrap, and let sit overnight at room temperature until bubbly.

for the final dough: 
200 grams poolish
150 grams levain
500 grams bread flour
12 grams salt
7.5 grams instant yeast
250 grams eggs
120 grams milk
80 grams honey
Zest of one Meyer lemon (optional)
25 grams water
220 grams extra virgin olive oil
For the egg wash: 1 egg plus one tablespoon milk

In a stand mixer, combine the flour, salt, yeast, eggs, milk, levain, poolish, honey, lemon zest, and water and mix on low for about 5 minutes. Cover and let rest for about 20 minutes.

Mix the dough with the spiral hook on medium to high speed for 8 minutes.
With the mixer running on medium,  add the oil slowly, pausing so that the oil is absorbed. I did it in three additions. Incorporation of the oil will take time, so exercise patience.  Add a sprinkle of bread flour to speed incorporation if you so desire, but do it only in the second and third addition. The dough should end up very smooth and not tear when  you stretch it.

Allow the dough to bulk ferment (in a large bowl covered in plastic wrap) for 2 hours at 70 degrees F. Do three stretch and folds during the first 90 minutes, one every thirty minutes.  When the dough is ready, remove three pieces of about 250g each and braid them. Place in a slightly oiled 9 x 5 loaf pan for final proofing. Divide the rest of the dough in 8 portions, shape as buns, and proof.

Heat the oven to 425 degrees F.  After the bread has been proofing for 1 and a half to 2 hours (until doubled), brush with egg wash and bake until golden brown, 30 to 40 minutes, until internal temperature is 200 F. You can sprinkle sesame seeds on the buns if you so desire.

Un-mold the large loaf and cool on a wire rack together with the buns.

ENJOY!

to print the recipe, click here

Comments: I will not lie to you, this is a project. The bread requires a sourdough starter, a poolish (fermented flour using small amount of commercial yeast and prepared the day before), and commercial yeast in the final dough. But it is a total pleasure to work with, rises like a rocket and the texture and taste? You will not miss the butter, that’s for sure. As Karen said, it keeps a lot better than the traditional version. And freezes beautifully too.

When you start adding the olive oil, you will be sure the whole thing is ruined, and might have a few rude thoughts directed at me. It seems impossible for the dough to come together. Have bread faith. And here is a little tip that might help: as you add the olive oil and the mixer is going and going, with a puddle of oil all around and looking hopeless, add just a sprinkle of bread flour on top. It will help things get in shape faster. But just a sprinkle, I say 1 tablespoon or so. If you add the olive oil in three additions, do that in the final two, when the dough will have more trouble incorporating it.

For a 9 x 5 loaf pan, I advise you to make three strands with about 250g of dough in each. Then divide the rest in 8 buns. When you do that, you will be able to let the shaped loaf proof for closer to 2 hours and it will not rip a bit like mine did. I had no choice but to bake after 1 hour and 10 minutes, the dough wanted to leave the pan and explore the kitchen. No bueno. That’s because I used 300g per strand, a bit too much. Don’t be put off by the complexity of this recipe, once you have the starter and the poolish prepared the day before, it is just a matter of weighing all other ingredients and having some fun.

Karen, thank you for the inspiration, I know I tell you this all the time but it’s so true… Your blog is a pleasure to follow!

ONE YEAR AGO: Coconut and Lime Macarons

TWO YEAR AGO: Flank Steak Carnitas

THREE YEARS AGO: Sesame and Poppy Seed Sourdough

FOUR YEARS AGO: Pecan-Crusted Chicken from Southern at Heart

FIVE YEARS AGO: Lamb Shanks en Papillote with Cauliflower-Celeriac Purée

SIX YEARS AGO: Chestnut Brownies and a Blog Award!

SEVEN YEARS AGO: Quinoa with Cider-Glazed Carrots

EIGHT YEARS AGO: Celebrate Wednesday: Heirloom Tomatoes Steal the Show

NINE YEARS AGO: Pain de Provence

TEN YEARS AGO: Golspie Loaf, from the Scottish Highlands

LIGHT BRIOCHE BURGER BUNS

This recipe came up in a google search for hamburger buns, together with a gazillion others, but its title  – Possibly the Best Hamburger Bun Ever – made me stop searching, roll my sleeves up, and go to work.  It was the perfect excuse to inaugurate my heavy-duty pan featured recently at “In My Kitchen“.   Brioche, as everyone knows, is a very rich bread made with butter and eggs, but some versions – often called “Poor Man’s Brioche” – cut back a little on those ingredients for a slightly less decadent bread, but still quite buttery and luscious.  Made into a bun shape, these will take any humble hamburger to a whole new level…

BriocheBuns

 

LIGHT BRIOCHE BURGER BUNS
(from Parsley, Sage, and Sweet, originally via Comme Ça restaurant)

Makes 8 4-inch to 5-inch buns

1 cup warm water
3 tablespoons warm milk
2 teaspoons active dry yeast
2 1/2 tablespoons sugar
2 large eggs, divided (one will be used for glaze)
3 cups bread flour
1/3 cup all-purpose flour
1 1/2 teaspoons salt
2 1/2 tablespoons unsalted butter, softened

Sesame seeds and/or poppy seeds (optional)

In a measuring cup, combine one cup warm water, the milk, yeast and sugar. Let stand until foamy, about five minutes. In the meantime, beat one egg.

In a large bowl, combine both flours with the salt. Add the butter to the flours and salt and rub into the flour using your fingers or a pastry cutter, making crumbs, like you would a pie dough. Stir in the yeast mixture and beaten egg until it forms a dough. Scrape dough onto clean, well-floured counter or board. and knead, scooping the dough up, slapping and turning it, until smooth and elastic, about 8 to 10 minutes. Alternatively you can use a Kitchen Aid type mixer, for 5 minutes in medium-low speed.

Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, about 1 to 2 hours.

Line a baking sheet with parchment paper. Using dough scraper or sharp knife, divide dough into 8 equal parts. Gently roll each into a ball and arrange two to three inches apart on the lined baking sheet. Cover loosely with a piece of plastic wrap lightly coated in nonstick spray and let buns rise in a warm place for 1 to 2 hours.

Heat the oven to 400 F. Beat remaining egg with 1 tablespoon water to make an egg wash, then brush on top of buns. Sprinkle with sesame seeds pressing them in gently to adhere. Bake, turning the sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool.

ENJOY!

to print the recipe, click here

composite

 

Comments: What a nice dough to play with!  Smooth, soft, tender, and very responsive. To get that amazing rise from the first couple of photos it took less than 90 minutes, and only one hour was needed after shaping to stick it in the oven. As you can see, this bread is quite easy to prepare on the spur of the moment. I admit that sometimes it’s nice to resort to commercial yeast. I shaped two buns a little smaller, the baking pan from King Arthur accommodated both sizes without any problem.

 

Sliced

The day I baked them we had pork burgers that turned out very tasty: ground pork, chorizo, green apples, a few spices.  The detailed recipe will be in the Bewitching soon.   Leftover rolls were frozen and absolutely perfect after sitting at room temperature for 15 minutes and spending 5-10 more minutes in our small Breville oven at 300 F.

snapshot444

 

 I am submitting this post to Susan’s Yeastspotting event….

ONE YEAR AGO: Sourdough Blues

TWO  YEARS AGO: Headed to Hawaii

THREE YEARS AGO: A yummy Brazilian cake: Bolo de Fuba’

FOUR YEARS AGO:  Hidden Treasure

FIVE YEARS AGO: Avocado Three Ways

CARROT AND CUMIN HAMBURGER BUNS

Hamburger Bun1
I’ve been baking bread for many years, and of course I’ve had my share of failures.  However, I have yet to meet one recipe from Dan Lepard that didn’t work.  Dan knows his way around all things yeast and sourdough, so whenever I’m in the mood to try something out of the ordinary he is my number one source of inspiration.  This recipe is from his book Short and Sweet, which I reviewed in the past.  I am always fond of anything with carrots, and thought that incorporating them in a soft bread perfumed with cumin would lead to something awesome.

Look at these babies! Plump, golden, and so very fragrant…

Carrot and Cumin Hamburger Buns

If you want the recipe but do not own his book, you can find it at The Guardian website with a quick jump here. Or you can do even better and order your own copy.  😉

composite
I loved making these buns!  They flow in the opposite direction of a sourdough, as Dan uses fast-rising yeast for the dough.  The only tough part was grating the carrots, I think my box grater is getting a little old and dull. I don’t like to buy pre-grated carrots, I think they are too bulky and overly dry. Not the best option for this type of recipe.

I made 5 buns, one of them larger than all others, as I wasn’t sure how much oven spring they would have.  Next time I will cut the dough into 6 equal pieces, the resulting size is perfect for a hamburger.

crumb

I am submitting this post to Susan’s Yeastspotting event…

ONE YEAR AGO: Potato Galettes a l’Alsacienne & Book Review

TWO YEARS AGO: Caramelized Carrot Soup

THREE YEARS AGO: Miso-Grilled Shrimp

FOUR YEARS AGO: Pain Poilane

BBA #40: WHITE BREAD

The Bread Baker’s Apprentice Challenge brings us to White Bread, offered in three variations – I picked number 2, just because I like even numbers (they are never lonely…)

It is a very simple dough to prepare: buttermilk, flour, yeast, oil, one egg. I halved the recipe (our freezer is already overflowing with bread), and folded the dough instead of kneading it. You can shape the bread in many ways, take a look at the gorgeous dinner rolls made by Oggi (click here . )   I opted to make hamburger-style buns, brushing them with egg wash and sprinkling sesame seeds on top.

They turned out pretty nice, and tasted delicious!

Coming up next:  Whole Wheat…   I am looking forward to making it and comparing with my favorite sandwich bread, Light Whole Wheat, number 18.    Stay tuned…