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OT: Calvel butter brioche...?
OT: Calvel butter brioche...?
Howdy,
Some folks here had mentioned the Calvel "Taste of Bread"
book and I thought to give this a shot:
On page 151 he has three approaches to butter brioche. I am
trying the "sponge and dough" method.
It is written in two columns, one for the sponge, and one
for the final dough.
But, the fifth line of the procedure shows two entries for
"rest period for yeast sponge" one for "45 min" and the
other for "100 min."
Perhaps I am misinterpreting that line, but I wonder if it
might just be a typo that should have said "rest period"
rather than "rest period for yeast sponge."
Might some of you with the book take a look, and offer me
your thoughts about the meaning?
Sincere thanks,
--
Kenneth
If you email... Please remove the "SPAMLESS."
Howdy,
Some folks here had mentioned the Calvel "Taste of Bread"
book and I thought to give this a shot:
On page 151 he has three approaches to butter brioche. I am
trying the "sponge and dough" method.
It is written in two columns, one for the sponge, and one
for the final dough.
But, the fifth line of the procedure shows two entries for
"rest period for yeast sponge" one for "45 min" and the
other for "100 min."
Perhaps I am misinterpreting that line, but I wonder if it
might just be a typo that should have said "rest period"
rather than "rest period for yeast sponge."
Might some of you with the book take a look, and offer me
your thoughts about the meaning?
Sincere thanks,
--
Kenneth
If you email... Please remove the "SPAMLESS."
Re: OT: Calvel butter brioche...?
On Feb 23, 12:24 pm, Kenneth <use...@soleSPAMLESSassociates,com >
wrote:
> Might some of you with the book take a look, and offer me
> your thoughts about the meaning?
Kenneth,
I think the 100 minutes there is a typo. I think it originated from
the brioche with prefermented dough table above. You will notice that
100 minutes is first ferment of the finished dough in that top table.
Most of those time numbers after that step are the same for both
methods.
Besides... that sponge is set to fly at 74% hydration, 14% yeast and
75 F. !!!
Hope it looks like the pictures when it's done <g>.
On Feb 23, 12:24 pm, Kenneth <use...@soleSPAMLESSassociates,com >
wrote:
> Might some of you with the book take a look, and offer me
> your thoughts about the meaning?
Kenneth,
I think the 100 minutes there is a typo. I think it originated from
the brioche with prefermented dough table above. You will notice that
100 minutes is first ferment of the finished dough in that top table.
Most of those time numbers after that step are the same for both
methods.
Besides... that sponge is set to fly at 74% hydration, 14% yeast and
75 F. !!!
Hope it looks like the pictures when it's done <g>.
Re: OT: Calvel butter brioche...?
On 23 Feb 2007 11:38:08 -0800, "Will"
<waller.william@gmail,com > wrote:
>Besides... that sponge is set to fly at 74% hydration, 14% yeast and
>75 F. !!!
Hi Will,
I must be having trouble deciphering more than the one line
I asked about...
I am doing a tenth of the formula and for the sponge had
17.5g yeast in 75g milk and 125g flour. That gives me a
sponge at 60%.
What am I missing (other than some more milk)...?
Thanks again,
--
Kenneth
If you email... Please remove the "SPAMLESS."
On 23 Feb 2007 11:38:08 -0800, "Will"
<waller.william@gmail,com > wrote:
>Besides... that sponge is set to fly at 74% hydration, 14% yeast and
>75 F. !!!
Hi Will,
I must be having trouble deciphering more than the one line
I asked about...
I am doing a tenth of the formula and for the sponge had
17.5g yeast in 75g milk and 125g flour. That gives me a
sponge at 60%.
What am I missing (other than some more milk)...?
Thanks again,
--
Kenneth
If you email... Please remove the "SPAMLESS."
Re: OT: Calvel butter brioche...?
On Feb 23, 2:36 pm, Kenneth <use...@soleSPAMLESSassociates,com > wrote:
> I am doing a tenth of the formula and for the sponge had
> 17.5g yeast in 75g milk and 125g flour. That gives me a
> sponge at 60%.
Kenneth, I goofed.
My shortcut was...
2.175 (total sponge) minus 1.250 (flour) = .925 water
.925/1.250 = .74
but that did not net out the yeast...
So...
2.175 minus the .175 (of yeast) = 2.000
2.000 - 1.250 = .750 water
.750/1.250 = .6 (which is your number)
And now I am confused <g>, not by the math, but by the formula. That's
a mighty stiff sponge... especially after 6 minutes of mixing.
On Feb 23, 2:36 pm, Kenneth <use...@soleSPAMLESSassociates,com > wrote:
> I am doing a tenth of the formula and for the sponge had
> 17.5g yeast in 75g milk and 125g flour. That gives me a
> sponge at 60%.
Kenneth, I goofed.
My shortcut was...
2.175 (total sponge) minus 1.250 (flour) = .925 water
.925/1.250 = .74
but that did not net out the yeast...
So...
2.175 minus the .175 (of yeast) = 2.000
2.000 - 1.250 = .750 water
.750/1.250 = .6 (which is your number)
And now I am confused <g>, not by the math, but by the formula. That's
a mighty stiff sponge... especially after 6 minutes of mixing.
Re: OT: Calvel butter brioche...?
On 23 Feb 2007 14:07:45 -0800, "Will"
<waller.william@gmail,com > wrote:
>On Feb 23, 2:36 pm, Kenneth <use...@soleSPAMLESSassociates,com > wrote:
>
>> I am doing a tenth of the formula and for the sponge had
>> 17.5g yeast in 75g milk and 125g flour. That gives me a
>> sponge at 60%.
>
>Kenneth, I goofed.
>
>My shortcut was...
>
>2.175 (total sponge) minus 1.250 (flour) = .925 water
>
>.925/1.250 = .74
>
>but that did not net out the yeast...
>
>So...
>
>2.175 minus the .175 (of yeast) = 2.000
>
>2.000 - 1.250 = .750 water
>
>.750/1.250 = .6 (which is your number)
>
>And now I am confused <g>, not by the math, but by the formula. That's
>a mighty stiff sponge... especially after 6 minutes of mixing.
>
>
>
Hi again,
Whew... we agree...
Indeed, the "sponge" was extremely stiff, and, by the way, I
did not knead if very much at all. I just brought it
together in a bowl, and mashed it with my fingers until it
was hanging together.
In any case, I have the first of two brioches in oven right
now, and it looks spectacular.
I'll know more soon...
All the best,
--
Kenneth
If you email... Please remove the "SPAMLESS."
On 23 Feb 2007 14:07:45 -0800, "Will"
<waller.william@gmail,com > wrote:
>On Feb 23, 2:36 pm, Kenneth <use...@soleSPAMLESSassociates,com > wrote:
>
>> I am doing a tenth of the formula and for the sponge had
>> 17.5g yeast in 75g milk and 125g flour. That gives me a
>> sponge at 60%.
>
>Kenneth, I goofed.
>
>My shortcut was...
>
>2.175 (total sponge) minus 1.250 (flour) = .925 water
>
>.925/1.250 = .74
>
>but that did not net out the yeast...
>
>So...
>
>2.175 minus the .175 (of yeast) = 2.000
>
>2.000 - 1.250 = .750 water
>
>.750/1.250 = .6 (which is your number)
>
>And now I am confused <g>, not by the math, but by the formula. That's
>a mighty stiff sponge... especially after 6 minutes of mixing.
>
>
>
Hi again,
Whew... we agree...
Indeed, the "sponge" was extremely stiff, and, by the way, I
did not knead if very much at all. I just brought it
together in a bowl, and mashed it with my fingers until it
was hanging together.
In any case, I have the first of two brioches in oven right
now, and it looks spectacular.
I'll know more soon...
All the best,
--
Kenneth
If you email... Please remove the "SPAMLESS."
Re: OT: Calvel butter brioche...?
On Fri, 23 Feb 2007 17:37:40 -0500, Kenneth
<usenet@soleSPAMLESSassociates,com > wrote:
>On 23 Feb 2007 14:07:45 -0800, "Will"
><waller.william@gmail,com > wrote:
>
>>On Feb 23, 2:36 pm, Kenneth <use...@soleSPAMLESSassociates,com > wrote:
>>
>>> I am doing a tenth of the formula and for the sponge had
>>> 17.5g yeast in 75g milk and 125g flour. That gives me a
>>> sponge at 60%.
>>
>>Kenneth, I goofed.
>>
>>My shortcut was...
>>
>>2.175 (total sponge) minus 1.250 (flour) = .925 water
>>
>>.925/1.250 = .74
>>
>>but that did not net out the yeast...
>>
>>So...
>>
>>2.175 minus the .175 (of yeast) = 2.000
>>
>>2.000 - 1.250 = .750 water
>>
>>.750/1.250 = .6 (which is your number)
>>
>>And now I am confused <g>, not by the math, but by the formula. That's
>>a mighty stiff sponge... especially after 6 minutes of mixing.
>>
>>
>>
>Hi again,
>
>Whew... we agree...
>
>Indeed, the "sponge" was extremely stiff, and, by the way, I
>did not knead if very much at all. I just brought it
>together in a bowl, and mashed it with my fingers until it
>was hanging together.
>
>In any case, I have the first of two brioches in oven right
>now, and it looks spectacular.
>
>I'll know more soon...
>
>All the best,
Hi Will,
I baked two in the traditional fluted pans (8" diameter).
I did them with the "top knot" shape.
They tasted wonderful, and looked beautiful.
Somehow I had thought that making these was some sort of
complicated matter, but there was not much too it (and I
feel sure that my cardiologist will be delighted with this
new baking interest of mine.)
All the best,
--
Kenneth
If you email... Please remove the "SPAMLESS."
On Fri, 23 Feb 2007 17:37:40 -0500, Kenneth
<usenet@soleSPAMLESSassociates,com > wrote:
>On 23 Feb 2007 14:07:45 -0800, "Will"
><waller.william@gmail,com > wrote:
>
>>On Feb 23, 2:36 pm, Kenneth <use...@soleSPAMLESSassociates,com > wrote:
>>
>>> I am doing a tenth of the formula and for the sponge had
>>> 17.5g yeast in 75g milk and 125g flour. That gives me a
>>> sponge at 60%.
>>
>>Kenneth, I goofed.
>>
>>My shortcut was...
>>
>>2.175 (total sponge) minus 1.250 (flour) = .925 water
>>
>>.925/1.250 = .74
>>
>>but that did not net out the yeast...
>>
>>So...
>>
>>2.175 minus the .175 (of yeast) = 2.000
>>
>>2.000 - 1.250 = .750 water
>>
>>.750/1.250 = .6 (which is your number)
>>
>>And now I am confused <g>, not by the math, but by the formula. That's
>>a mighty stiff sponge... especially after 6 minutes of mixing.
>>
>>
>>
>Hi again,
>
>Whew... we agree...
>
>Indeed, the "sponge" was extremely stiff, and, by the way, I
>did not knead if very much at all. I just brought it
>together in a bowl, and mashed it with my fingers until it
>was hanging together.
>
>In any case, I have the first of two brioches in oven right
>now, and it looks spectacular.
>
>I'll know more soon...
>
>All the best,
Hi Will,
I baked two in the traditional fluted pans (8" diameter).
I did them with the "top knot" shape.
They tasted wonderful, and looked beautiful.
Somehow I had thought that making these was some sort of
complicated matter, but there was not much too it (and I
feel sure that my cardiologist will be delighted with this
new baking interest of mine.)
All the best,
--
Kenneth
If you email... Please remove the "SPAMLESS."
Re: OT: Calvel butter brioche...?
> Somehow I had thought that making these was some sort of
> complicated matter, but there was not much too it (and I
> feel sure that my cardiologist will be delighted with this
> new baking interest of mine.)
Excellent. Please post your thoughts about aging... We make butter
cookies maybe once a month and they always seem to be better with a
few days of rest.
We are snowed in and my son is pestering me to let him in the kitchen.
So perhaps a brioche is in the cards this weekend <g>.
> Somehow I had thought that making these was some sort of
> complicated matter, but there was not much too it (and I
> feel sure that my cardiologist will be delighted with this
> new baking interest of mine.)
Excellent. Please post your thoughts about aging... We make butter
cookies maybe once a month and they always seem to be better with a
few days of rest.
We are snowed in and my son is pestering me to let him in the kitchen.
So perhaps a brioche is in the cards this weekend <g>.
Re: OT: Calvel butter brioche...?
On 24 Feb 2007 07:25:59 -0800, "Will"
<waller.william@gmail,com > wrote:
>
>> Somehow I had thought that making these was some sort of
>> complicated matter, but there was not much too it (and I
>> feel sure that my cardiologist will be delighted with this
>> new baking interest of mine.)
>
>Excellent. Please post your thoughts about aging... We make butter
>cookies maybe once a month and they always seem to be better with a
>few days of rest.
>
>We are snowed in and my son is pestering me to let him in the kitchen.
>So perhaps a brioche is in the cards this weekend <g>.
Hi Will,
I made two 8" boules yesterday and we are now eating the
last of 'em. So, I don't have much to say about "aging."
It does seem to me that once they cooled, the taste and
texture remained about the same.
All the best,
--
Kenneth
If you email... Please remove the "SPAMLESS."
On 24 Feb 2007 07:25:59 -0800, "Will"
<waller.william@gmail,com > wrote:
>
>> Somehow I had thought that making these was some sort of
>> complicated matter, but there was not much too it (and I
>> feel sure that my cardiologist will be delighted with this
>> new baking interest of mine.)
>
>Excellent. Please post your thoughts about aging... We make butter
>cookies maybe once a month and they always seem to be better with a
>few days of rest.
>
>We are snowed in and my son is pestering me to let him in the kitchen.
>So perhaps a brioche is in the cards this weekend <g>.
Hi Will,
I made two 8" boules yesterday and we are now eating the
last of 'em. So, I don't have much to say about "aging."
It does seem to me that once they cooled, the taste and
texture remained about the same.
All the best,
--
Kenneth
If you email... Please remove the "SPAMLESS."
Re: Calvel butter brioche...?
Hello Kenneth & all;
I don't have that book, and as I'm sitting out here in the desert, I'm not
likely to get it soon...(:-o)!
Would it be possible for you to post that recipe so that I can see what all
the fuss is about??
Regards all & TIA,
Dusty --
"Kenneth" <usenet@soleSPAMLESSassociates,com > wrote in message
news:11cut2511em0gmtd8oi8v2aqd4oboapm5d@4ax,com ...
>
> Howdy,
>
> Some folks here had mentioned the Calvel "Taste of Bread"
> book and I thought to give this a shot:
>
> On page 151 he has three approaches to butter brioche. I am
> trying the "sponge and dough" method.
...
Hello Kenneth & all;
I don't have that book, and as I'm sitting out here in the desert, I'm not
likely to get it soon...(:-o)!
Would it be possible for you to post that recipe so that I can see what all
the fuss is about??
Regards all & TIA,
Dusty --
"Kenneth" <usenet@soleSPAMLESSassociates,com > wrote in message
news:11cut2511em0gmtd8oi8v2aqd4oboapm5d@4ax,com ...
>
> Howdy,
>
> Some folks here had mentioned the Calvel "Taste of Bread"
> book and I thought to give this a shot:
>
> On page 151 he has three approaches to butter brioche. I am
> trying the "sponge and dough" method.
...
Re: Calvel butter brioche...?
On Sat, 24 Feb 2007 09:00:47 -0700, "Dusty da baker"
<BakerBoy2@innerREMOVETHISlodge,com > wrote:
>
>"Kenneth" <usenet@soleSPAMLESSassociates,com > wrote in message
>news:11cut2511em0gmtd8oi8v2aqd4oboapm5d@4ax,com ...
>>
>> Howdy,
>>
>> Some folks here had mentioned the Calvel "Taste of Bread"
>> book and I thought to give this a shot:
>>
>> On page 151 he has three approaches to butter brioche. I am
>> trying the "sponge and dough" method.
>...
>
>Hello Kenneth & all;
>
>I don't have that book, and as I'm sitting out here in the desert, I'm not
>likely to get it soon...(:-o)!
>
>Would it be possible for you to post that recipe so that I can see what all
>the fuss is about??
>
>
>Regards all & TIA,
>Dusty --
Hi Dusty,
The "fuss" that you mention was merely my confusion about an
oddly organized page.
The recipe itself is very simple.
All the best,
--
Kenneth
If you email... Please remove the "SPAMLESS."
On Sat, 24 Feb 2007 09:00:47 -0700, "Dusty da baker"
<BakerBoy2@innerREMOVETHISlodge,com > wrote:
>
>"Kenneth" <usenet@soleSPAMLESSassociates,com > wrote in message
>news:11cut2511em0gmtd8oi8v2aqd4oboapm5d@4ax,com ...
>>
>> Howdy,
>>
>> Some folks here had mentioned the Calvel "Taste of Bread"
>> book and I thought to give this a shot:
>>
>> On page 151 he has three approaches to butter brioche. I am
>> trying the "sponge and dough" method.
>...
>
>Hello Kenneth & all;
>
>I don't have that book, and as I'm sitting out here in the desert, I'm not
>likely to get it soon...(:-o)!
>
>Would it be possible for you to post that recipe so that I can see what all
>the fuss is about??
>
>
>Regards all & TIA,
>Dusty --
Hi Dusty,
The "fuss" that you mention was merely my confusion about an
oddly organized page.
The recipe itself is very simple.
All the best,
--
Kenneth
If you email... Please remove the "SPAMLESS."
Re: Calvel butter brioche...?
Thanks Kenneth! That cleared things right up.
Can anybody else reading her please post that recipe so that I might
understand it?
TIA,
Dusty
"Kenneth" <usenet@soleSPAMLESSassociates,com > wrote in message
news:3sa1u25ep6g6b0bdohh8a8m7quhjl3hhkn@4ax,com ...
...
> The "fuss" that you mention was merely my confusion about an
> oddly organized page.
>
> The recipe itself is very simple.
>
> All the best,
> --
> Kenneth
Thanks Kenneth! That cleared things right up.
Can anybody else reading her please post that recipe so that I might
understand it?
TIA,
Dusty
"Kenneth" <usenet@soleSPAMLESSassociates,com > wrote in message
news:3sa1u25ep6g6b0bdohh8a8m7quhjl3hhkn@4ax,com ...
...
> The "fuss" that you mention was merely my confusion about an
> oddly organized page.
>
> The recipe itself is very simple.
>
> All the best,
> --
> Kenneth
Re: Calvel butter brioche...?
Dusty da baker wrote:
> Thanks Kenneth! That cleared things right up.
>
> Can anybody else reading her please post that recipe so that I might
Dusty,
I sent it to you off list as a jpeg a couple of days back. The table
has a lot of numbers and would take a while for someone to type.
Just so you know.... everything is weighed out in grams <g>. There are
no volumetric measures.
Dusty da baker wrote:
> Thanks Kenneth! That cleared things right up.
>
> Can anybody else reading her please post that recipe so that I might
Dusty,
I sent it to you off list as a jpeg a couple of days back. The table
has a lot of numbers and would take a while for someone to type.
Just so you know.... everything is weighed out in grams <g>. There are
no volumetric measures.
Re: Calvel butter brioche...?
Thanks, Will!
Haven't seen it yet...but I've only just begun to work my way through my
recent eMail... However, if it came as a jpeg, my "SpamBully" proggy may
have deep-sixed it. I'll continue to look and will check back with you if I
can't find it.
Thanks again!
Dusty
"Will" <waller.william@gmail,com > wrote in message
news:1172533933.881601.256870@a75g2000cwd.googlegroups,com ...
>
> Dusty da baker wrote:
>> Thanks Kenneth! That cleared things right up.
>>
>> Can anybody else reading her please post that recipe so that I might
>
> Dusty,
>
> I sent it to you off list as a jpeg a couple of days back. The table
> has a lot of numbers and would take a while for someone to type.
>
> Just so you know.... everything is weighed out in grams <g>. There are
> no volumetric measures.
>
Thanks, Will!
Haven't seen it yet...but I've only just begun to work my way through my
recent eMail... However, if it came as a jpeg, my "SpamBully" proggy may
have deep-sixed it. I'll continue to look and will check back with you if I
can't find it.
Thanks again!
Dusty
"Will" <waller.william@gmail,com > wrote in message
news:1172533933.881601.256870@a75g2000cwd.googlegroups,com ...
>
> Dusty da baker wrote:
>> Thanks Kenneth! That cleared things right up.
>>
>> Can anybody else reading her please post that recipe so that I might
>
> Dusty,
>
> I sent it to you off list as a jpeg a couple of days back. The table
> has a lot of numbers and would take a while for someone to type.
>
> Just so you know.... everything is weighed out in grams <g>. There are
> no volumetric measures.
>
Re: Calvel butter brioche...?
On Mon, 26 Feb 2007 16:41:04 -0700, "Dusty da baker"
<BakerBoy2@innerREMOVETHISlodge,com > wrote:
>Thanks Kenneth! That cleared things right up.
>
>Can anybody else reading her please post that recipe so that I might
>understand it?
>
>
Hi Dusty,
Might you have a fax number? If so, email it to me.
I'd be happy to send you the page, but did not know that was
what you wanted.
All the best,
--
Kenneth
If you email... Please remove the "SPAMLESS."
On Mon, 26 Feb 2007 16:41:04 -0700, "Dusty da baker"
<BakerBoy2@innerREMOVETHISlodge,com > wrote:
>Thanks Kenneth! That cleared things right up.
>
>Can anybody else reading her please post that recipe so that I might
>understand it?
>
>
Hi Dusty,
Might you have a fax number? If so, email it to me.
I'd be happy to send you the page, but did not know that was
what you wanted.
All the best,
--
Kenneth
If you email... Please remove the "SPAMLESS."
Re: Calvel butter brioche...?
Hello again, Kenneth!
"Kenneth" <usenet@soleSPAMLESSassociates,com > wrote in message
news:oev6u21toodc5aa992pkg7hk2a76jumtfi@4ax,com ...
...
> Might you have a fax number? If so, email it to me.
>
> I'd be happy to send you the page, but did not know that was
> what you wanted.
Thank you for your gracious offer, Kenneth. But I'm sitting here on a
"flat-spot" in the Sonoran desert, north of Quartzsite, Az. And while I get
cell phone, internet, eMail, and VOIP, fax isn't part of that mix...(:-o)!
If you could eMail it, that would be great. A link would be great as well.
A call and a step-by-step would be fine as well. The recipe sounds
interesting. I'd love to be able to take a stab at it.
As it is. Today I made an approximation of my Provender recipe
( http :// www .innerlodge,com /Recipes/Breads/Sourdough/provender.htm). Itz
hard to do out here in the "outback"....but I did get it done. In fact,
it's been rising, and I'm just about to start the fire under it as soon as
this note goes out.
Crickey! After all of the pseudo-environmental BS I read in that "Sourdough
in a masonry oven" thread, I'm about ready to bake it over a dying
ember...(:-o)!
L8r all,
Dusty -- Comin' atcha from: N 33° 45' 30.2", W 114° 11' 17.6", which is a
flatspot 3-washes north of BLM marker 811, off Plomosa Rd, ~2-miles east of
US95, and ~6-miles north of Quartzsite, Az., via AMC9.
....
Hello again, Kenneth!
"Kenneth" <usenet@soleSPAMLESSassociates,com > wrote in message
news:oev6u21toodc5aa992pkg7hk2a76jumtfi@4ax,com ...
...
> Might you have a fax number? If so, email it to me.
>
> I'd be happy to send you the page, but did not know that was
> what you wanted.
Thank you for your gracious offer, Kenneth. But I'm sitting here on a
"flat-spot" in the Sonoran desert, north of Quartzsite, Az. And while I get
cell phone, internet, eMail, and VOIP, fax isn't part of that mix...(:-o)!
If you could eMail it, that would be great. A link would be great as well.
A call and a step-by-step would be fine as well. The recipe sounds
interesting. I'd love to be able to take a stab at it.
As it is. Today I made an approximation of my Provender recipe
( http :// www .innerlodge,com /Recipes/Breads/Sourdough/provender.htm). Itz
hard to do out here in the "outback"....but I did get it done. In fact,
it's been rising, and I'm just about to start the fire under it as soon as
this note goes out.
Crickey! After all of the pseudo-environmental BS I read in that "Sourdough
in a masonry oven" thread, I'm about ready to bake it over a dying
ember...(:-o)!
L8r all,
Dusty -- Comin' atcha from: N 33° 45' 30.2", W 114° 11' 17.6", which is a
flatspot 3-washes north of BLM marker 811, off Plomosa Rd, ~2-miles east of
US95, and ~6-miles north of Quartzsite, Az., via AMC9.
....
