For last year's words belong to last year's language and next year's words await another voice.
~ T.S. Eliot
This is it - my first new year post, finally. Nearly a week into January, I'm taking my time to ease into 2012. No need to rush...I'm trying to savor every minute (and that's not even a new year resolution, by the way). What better way to start off with than by baking bread, and Dorie Greenspan's Bubble-Top Brioches at that? After a couple of weeks of missing out on French Fridays with Dorie, I was truly looking forward to baking these beauties!
The dough was soft, buttery and beautiful to work with. Part of the preparation method was to chill the dough in the fridge for at least 2 hours after the first rising, slapping it down every half hour or so until it no longer rises so actively. Then chill it overnight to attain a perfect brioche texture. Call me weird, but that slapping part was probably the most stress-busting fun I've had in a while. The dough was so accommodating to my hard whacks, it kept bouncing gently back. So inspirational, I should carry that resilient attitude inside me throughout the year. For always, even.
In the past, I've tried baking several versions of brioches using slightly different techniques of preparing the dough but I must admit, this was the best-textured dough I've ever made. I was worried because it was very soft, almost batter-like to start with, but I simply stuck to Dorie's instructions and suddenly, magic happened! The dough was not even as sticky as I'd anticipated, and sadly for this post, no drama whatsoever was involved in rolling it into 'bubbles'. Pretty easy.
Do check out this fab brioche recipe in Dorie's cookbook, Around My French Table. It can be made into brioche loaves too. Hmm...I wonder if any of the Doristas did just that? Find out more about their versions of this bread here.