Since the last loaf survived drying out in the oven and did not kill me when eaten, I decided to use more of the flat beer to make brioche. Using Tartine-ish proportions:
- 100g all-purpose flour
- 100g water
- 2g yeast
This sat for three hours at an ambient temp of
70 75 degrees in my sports bar, because the furnace technician will not be out until Tuesday and the sports bar is warmed/cooled by a separate unit. (writing paused to turn on that unit, since I forgot it does have a heating mode; paragraph edited to reflect higher temp).
- All of the Poolish
- 250g bread flour
- 2g yeast
- 6g salt
- 2 eggs (large, 56g each)
- 40g milk
- 20g beer
- 115g unsalted butter, softened (1 stick)
Everything except the butter got the hook in the mixing bowl until the flour was absorbed, then the dough autolysed for 30 minutes. I gave the dough the hook on high speed until it pulled away from the bowl, then butter was added in chunks, mixing on medium speed after each addition until incorporated.
If you have forty distraction-free minutes and a large bowl, you can knead and incorporate the butter like Bruno Albouze does. Go potty first.
Two hours of bulk fermentation in the coldest room in the house with turns at 30, 60 and 90 minutes, then shaped (sandwich loaf; oiled my hands lightly and floured the bench minimally), panned (in the 12″ X 5″ – I’d bake two loaves with the 8″ X 4″) and bench-risen for 60 minutes. The wash was 1 egg yolk mixed with 1T cream. I used the Cold Start Method, baking shielded for 30 minutes and unshielded for 15 minutes (final temp was 450 degrees, YMMV).
From a dough weight of 762g (with egg wash), baked weight was 700g. Given the low starting amount of liquid (water, milk, beer), that’s a good bake, and it gave a satisfyingly-hollow thump when tapped. If I note anything horrifying once I cut into it, I’ll update.