If I could make a wish that was what to eat for breakfast every Sunday, I would certainly order some of this brioche with apricot jam and a very warm latte cup. And I would be happy every Sunday for the rest of my life! This brioche is of compact dough and heavier than French bread-type brioches. It also has a hard enough crust to be a brioche, but it is perfect to cut it into slices and spread it with what you like the most. Yes, of course with Nutella as well, it seems that I can hear you!
In this post I am not going to talk too much about the recipe, because apart from what I have already mentioned about the consistency of the crumb, there is not much else to highlight. It is a yogurt brioche that is very good, that is clear to everybody. Today, for a change, I want to talk a little about photography. Not that I know enough to teach anyone, in fact anyone who understands photography a bit is going to see what I have done with this session and think that I have no idea.
But, although the result of these photos is not the best in the world, I would like to share with you a little about this new photographic technique that I have discovered and that I have put to the test for the first time with this brioche. The technique in question is called “light painting” In particular “Light painting” in still life photography. The goal of this technique is to get photos that look like paintings rather than photos. So that you can see a sample of how to do it well (not the crap that I am sharing here) I leave you the link to this blog that has some beautiful samples! It is almost impossible to guess if they are photos or paintings.
The technique that I have used is very simple and anyone can do it at home. For this you need:
- A camera with manual parameter adjustment. You can use a smartphone that has a camera with adjustable parameters.
- A tripod for the camera or for the smartphone . This is a must.
- A torch.
- A black cloth or cardboard to absorb light. The size will depend on the object you want to photograph.
- A white light diffuser to put in front of the torch. This can be a white plastic bag or a loose white cloth.
- An object to photograph, for example a yogurt brioche recipe from Cau de sucre,which I have been told is very tasty 😉
Now the fun part is, stay in the dark, turn on the torch and cover it with the diffuser (plastic or cloth bag) that you have on hand. And you have to play with the position of the light source. I did several tests with the torch at different heights, closer and farther, with and without a diffuser (don’t do it without a diffuser, it is a very hard light). And so until you get the hang of it, you take several shoots playing with the torch and the exposure time of the camera.
I didn’t have much time that day, and I’m telling you that I’m not very happy with the result. But I want to try again. I have read that you can even move the light beam from the torch over the surfaces of the object, as if you were painted, and thus you get prettier photos and with softer shadows than mine. I will try again by moving the torch and I will tell you in a future post.
And you tell me what you think of this technique and the photos? Leave me in the comments below if you already knew it, if you want to try it at home or if you know more techniques and tricks to take this type of pictures and so we all learn a little about each other!
- 250 gr bread flour (better if you find Manitoba flour)
- 250 gr all purpose flour
- 100 gr sugar
- 10 gr fresh yeast
- 230 gr white yogurt
- 2 eggs
- 70 gr butter (at room temperature)
- 1 tsp vanilla extract
- 1 tsp salt
- 1 yolk and 2 tablespoons milk (to brush the brioche)
- A handful of pearl sugar for topping
Combine the flours, crumbled yeast, sugar in the bowl of the stand mixer fitted with a hook attachment and immediately start kneading at medium speed (I recommend that you do not leave the sugar and yeast in contact for too long otherwise the yeast will be spoiled).
Combine all the yogurt (I used a white one but if you want you can use a flavored one without chunks) and continue to mix. Add the eggs, one at a time and without stopping the mixer, and continue to mix until the dough gets smooth and does not look clumpy anymore. That will be 3 to 4 minutes at medium speed. In any case, mix until the dough separates nicely from the bowl sides.
Incorporate the butter, a little at a time while you continue to mix, doing so will give the fat the opportunity to form the gluten mesh in the dough, making it elastic. Incorporate the salt and any aroma you like to use now. Continue to mix at medium speed for about 25 minutes.
When the dough comes off the sides of the bowl, move it to a lightly floured board and knead it shortly with your hands, giving the classic ball shape. Transfer to a lightly greased bowl, cover with a plastic film and leave to rise in a warm place until doubled its size (about 2-3 hours).
After the time has elapsed, return the risen dough to a lightly floured board, divide into 3 equal parts and knead to obtain 3 strands. Weave them together into a classic braid, then roll up the braid as if it were a snail.
Place in a 22 cm baking pan lined with parchment paper and cover with the plastic film. Leave to rise in a warm place until it doubles its size (for about 1 hour).
When the Yogurt Brioche has risen, in a small bowl mix the yolk and milk, brush the entire surface, sprinkle with pearl sugar and bake in a preheated oven at 180°C (no convention) for about 20-30 minutes. If the Brioche is too dark on the surface, cover with aluminum foil and cook. Try the toothpick test before taking out the oven to make sure it is well cooked.
Remove from the oven and leave to cool on a wire rack before enjoying.