I decided to make olive oil brioche as an experiment to see how different it is from regular ol' butter brioche. While making the bread I made a mistake, which is not that unusual when I'm baking. I added too much leaven and poolish (another type of leaven) to my brioche dough. While the dough was still mixing and a dawned on me I added all leaven not the specific amount the recipe called for, I knew I needed to fix it and fast. Or at least try. I added more flour to balance out moisture from the leavens and just slowly mixed and continued to mix. Brioche is rarely hand mixed because of the amount of eggs and fat you need to add makes it hard to mix without a mixer. It can be done, but mixers exist so why bother. In this case that was a very good thing, because I could slowly add flour and then see how the dough looks after it was fully incorporated. What I ended up with was an exploding rise of puffy dough.
After letting it rise and shaping the dough, which ballooned way beyond the baking pans, the actual bake made me the most nervous. The dough turned really dark almost instantaneously. I believe it's because of having too much leaven made the dough super puffy. The puffiness means there is more air in the dough causing it to be thinner and thus cook and burn quicker. Flavorwise the olive oil is light, rich and less heavy than the butter version. This could also be because of the mistake, but I'm working on moving past that mental block.
Dealing with dough is a game of making one decision and just doing it until you need to course correct. I think that's a good life lesson to go through on a near weekly basis. Make a choice and stick to it. Bread, or at least sourdough you can't fiddle and fuss with. You can't do anything in halves when it comes to bread, you need to be all in whatever the choice you make. Or mistake, as the case might be.
The BreadList - a collection of things I've been reading, making and watching to recently.
When I want a quick pizza dough, this is my go-to.
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Emma Thompson continues to be a queen
Just like finished is better than perfect, sometimes good is better than great
I still stand by the above except when it comes to pizza; the Bon Appetit Test Kitchen's new series Making Perfect.
Bake this ever so slightly sweet cake and you won't regret it - Upside down blueberry cake with polenta