September 1, 2008 - 10:26pm
Brioche question
Hey everyone I have a sweet dough question.
I was reading through Richard Bertinet's "Crust" and noted that his recipe for Brioche calls for a rest of 12 - 14 hours in a pantry. Now I have experienced this kind of rest with biga's or a poolish starter to help develop the flavor but with a sweet dough? I admit that I am not very experienced with sweet doughs but I have to ask:
1. What is the purpose of a 12 - 14 hour rest with a sweet dough?
2. Do you have a favorite brioche recipe you could share?
Thanks a ton,
Lewis
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As per Peter Reinhart's recommendation, I tend to rest my brioche overnight in a refrigerator. It has the dual purpose of enhancing the flavor, and firming up the butter in the dough, which makes it much much easier to work with.
I will definitely try it as I am both a Reinhart and Bertinet fan. I guess making brioche french toast is going to take a little pre-planning :)
I think the rest also allows the dough to develop a stronger gluten structure. Gluten is a bit more fragile with high fat breads like brioche so a long rest will definitely help.
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that long of a frement is a little long for a sweet dough i don't think i would ever let a sweet couth rise that lone un less it was in a ver cold fridg (32 to 34)degrees F constantly
as for a good formula here goes . sorry for the amounts but the people that know ,e here understand you can cut it down to a quarter of the full mix and it will work very well
powdered skim milk power 4 oz
cool water 2 pounds (one quart)
fresh yeast (it works best for sweet doughs and it is the pnly yeast i use 8-12 oz
Good Bread flour 1 pound 8 oz
mix this well and alow to rise full till when you douch it it falls down about 1 hour
add to this sponge
sugar 1 pound
salt 1 and 1/2 oz
whole eggs 1 pound 8 oz (3 cups)
egg yolks 8 oz (1 cup)
lemon and or orange rind or any kind of lemon oil or flavor
MiX this well to break up the sponge
then add 34 pounds and 4 and 4 oz again good bread flour
mix till a dough forms smooth dough don't kneed yet
then add melted butter warm not HOT(sweet only) or a mixture of sweet butter and sweet margaren (yes there is a sweet margeren 1 pound total
know mis till all the butter is gone and now you kneed till a developed smooth and elastic dough is formed
alow to rise well 3/4 or full rise THIS CAN BE DONE IN THE FRIDGE
shape proof and bake