Yesterday we ate at a fine dining establishment, known in the area where we live for their great food. Before the starters they of course brought out the breads, a selection of 3 warm rolls; black onion seed, malted brown, and a plain white.
It seems strange to day with the other delicious flavours but the plain, white bread? It wasn't so plain. I have never had a bread like it and I'm dying to recreate it. Does anyone have any tips, recipes, sage advice? Or can you point me in the right direction? I'll be forever grateful :-)
The roll was light, and white. But here's the thing, the crust was like a croissant when you bit into it or cut it. Before touched it looked like a normal white roll, but then flaky, croissant heaven. Not like a normal flaky crust, if it wasn't also bread I would swear I was eating a croissant. The bread/interior of the roll had a buttery taste, also reminiscent of a croissant, but the texture was a light, fluffy, white bread, not at all like a croissant? How can such sorcery be achieved? It was in a word, divine.
I've looked at brioche for an enriched butter bread, but I don't feel that there was any egg involved. It wasn't a rich bread, just had a buttery, croissant flavour with ethereal lightness. I've also looked at "rowies"/"butteries" which have flake but are apparently flat, dense and salty. I've played with the idea of the science of pie crusts/flaky pizza dough. How do you achieve a light white bread interior with a croissant style taste and flaky crust?