ARTISAN BREADS AND VIENNOISERIE

July 18, 2013

Today we made three different types of rich yeast breads: Potato Cheddar Loaf, Challah and Brioche.

For the Potato Cheddar Loaf we had boiled the potatoes yesterday and put them into the refrigerator to cool overnight so they would be a good temperature for the dough.  We left the skins on the potatoes for additional nutritional value. The loaves were shaping into round balls and slits were cut around it to allow for expansion.  The bread was dense with a good flavor.

Potato Cheddar Loaf

Challah bread is a braided bread so the Chef showed us how to properly braid the dough using six strands. 

We only worked with the two outside strands to braid the dough but move the strands outward as we worked the braid so all strands were used.

Prior to baking we added a wash and sesame seeds. I have learned that I do not like sesame seeds on my breads.  This bread was very dense but had a good flavor to it.

Challah

The Brioche dough was made yesterday and left to ferment in the refrigerator overnight to develop flavor.  We made several different types and shapes of breads with the Brioche.  First we made a plain knot.

We also spread the Brioche dough out in half sheet pans and topped them with plain streusel, chocolate streusel, almonds, and coconut.

Brioche with Streusel Topping

I was not a fan of the sheets of Brioche with toppings as some were doughy and others were too sweet. 

Baked Brioche with Various Toppings

Lastly we made a Chocolate Brioche.  We flatten the dough and added dark chocolate wafers. The dough and chocolate was cut up to mix in the chocolate and then shaped into balls.

The Chocolate Brioche received an egg with half-and-half wash and once baked sugar was sprinkled on top.  

Chocolate Brioche

Of all the breads made this week the Chocolate Brioche was by far my favorite with just the right amount of sweetness and chocolaty goodness!  I will definitely be making these again.