The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Brioche

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jombay's picture
jombay

Hey all,


Made my first brioche today and I haven't posted in a while so here it goes.


 


The formula is from Advanced Bread & Pastry by Suas.


Sponge:


Bread Flour                       100.00%


Water                                65.00%


Instant Yeast                       0.10%


Mix and ferment 12-16 hours at RT.


 


Final Dough:


Bread Flour                        100.00%


Milk                                      7.00%


Eggs                                   72.00%


Osmotolerant Instant Yeast     1.60% *I used instant yeast but added 30% more


Salt                                       2.60%


Sugar                                   22.00%


Butter                                   65.00%


Sponge                                 54.00%


Mix all except butter until well developed. Add butter gradually until fully mixed.


First fermentation 1 hour


Preshape, rest 30 mins in fridge.


Shape, proof 1.5 hours.


Bake 400f ~15mins.








Very light and tender. Think I'll try txfarmer's 100% butter brioche next time.


 


Matt

EmelineS's picture

Rancid Tasting Brioche

February 24, 2011 - 4:14pm -- EmelineS
Forums: 

I'm a beginner baker.  I tried making brioche for the first time and it came out super light and airy (perhaps too much so) but it tasted overly tangy almost rancid.  It smelled like a brewery.  The final proof looked okay,   What did I do wrong?  I assume it had something to do with the yeast. 


 


 

freerk's picture

The making of a "Frisian Sugarbread", not for the fainthearted!

February 21, 2011 - 10:06am -- freerk
Forums: 

Dear TFL'ers,

 

I promised to put up my recipe for a Frisian Sugarbread a few weeks ago. It took me a little longer to gain control of this larger than life loaf. Not for the the fainthearted; this bread is exactly what it promises to be; a luxurious sugarbomb!!

Here are some pics, and make sure to check out the video at the end!!! feedback appreciated :-)

 

 

and the crumb

Jo_Jo_'s picture
Jo_Jo_

This might just say it all. I made a very small amount of Peter Reinharts Rich Man's Brioche, actually only a third of the recipe. It still called for 1 1/2 sticks of butter in it, by weight is was almost the same amount as it called for flour! The recipe said this was the hardest to make of the three formula's. I took that as a challenge. Here's the end result, the "Money Shots".



From Brioche

 

It really has an incredible crumb on it, soft and tender, literally you can see the gluten feathering out as you pull one apart. The trouble is that it is almost dripping in butter. I was brought up on using real butter on my breads, so I can't believe I am going to say this. I ate one of these and it almost made me sick there was so much butter in it. It has been a couple hours since I ate it, and my body is still saying, "I am so glad you froze those things!" Really, with my love for breads and using real butter on them, you would think these would taste awesome to me. Even putting sugar free strawberry jam on them didn't help the situation, so I hope that my husband likes them or I might have to feed them to the chickens or something. Here is how I made them, although I really don't recommend them and won't be making them again.

Everything all measured out and ready to be made into Brioche.

My sponge was really small in that huge 6 quart bowl.

Added the other liquid ingredients. At this point I realized that such a small amount was not going to be easy to make in

my mixer.

Flour is mixed in and getting ready to start putting the butter in.

My ball of dough after mixing with the paddle. It had difficulty producing gluten, because it was small and sticky with butter. I actually did some stretch and folds on it for about an hour, trying to get it developed more.

Flattened out and ready for fridge, sorry for the blurry pictures. My cell phone was used for these and it sometimes is hard to tell if the picture is good or not.

Shaped and ready for proofing. They rose about twice this size in two hours, and then I cooked them and they really shot up.

tordoc's picture

New Member Delurking - Samples included and looking to perfect food processor baguettes...

January 22, 2011 - 9:56pm -- tordoc

 


About me and bread making:  I'm at this for about 2 years.  Started with Cook's Illustrated Almost no Knead (beer yumm...), did a bit of Lahey, and a lot of Artisan Bread in 5 Minutes a Day  (Master, Peasant, Rye, Brioche and Challah both of which make amazing babka).  I've done some pretzels, bagels, and lots of pizza to please the kids and have done Pain ancienne a la Reinhart numerous times.  Love BBA and American Pie.  I've used a stand mixer, dough whisk, and bare hands with some  very good results.


 

em120392's picture
em120392

Today, I made Peter Reinhart's Rich Man's Brioche from BBA. I've never made such a rich, buttey bread, but it was delicious. I could only eat one slice, but with raspberry jam, it made the best breakfast.


I posted this on the blog my brother and I share ( http://bakingacrosscountry.wordpress.com/ ) We're both trying to complete the Bread Baker's Apprentice challenge, and also, I'm completing a high school project about artisan breads.


Anyway, here's the post!



Nowadays, we know brioche as a rich bread, enriched with enormous amounts of butter and eggs. The name brioche is derived from the Norman verb, "to pound." The Norman region of France was well known for the butter which they produced, and excessive kneading was required to incorporate all the butter into the dough.


Brioche came to Paris in the 1600s as a much heavier and far less rich bread than the one we know today. Supposedly brioche became well known with Marie Antoinette's famous quote, "qu'ils manget de al brioche" during the 1700s, which translates to "let them eat cake." This referred to the peasants who rioted because there was a lack of bread. The different butter contents of bread were baked for different classes-even the food reflected the social-class divides in 18th century France.


In the Bread Baker's Apprentice, Peter Reinhart provides three different recipes which vary in the butter content. Rich Man's Brioche has about 88% butter to flour ratio, Middle-Class Brioche has about 50%, and Poor Man's Brioche has about 20%. Since I had never made brioche, I splurged and made Rich Man's-why not? The recipe makes three loaves- In my head, the idea of three loaves somehow justified the pound (?!) of butter in the bread.


Traditionally, brioche is baked in molds as brioche a tete, which are formed with two balls of dough. Served with jam, brioche makes a perfect breakfast, and topped with meats and cheese, it can be served for lunch or dinner, thus making brioche a truly versatile bread.


I began the brioche with a sponge of flour, yeast, and milk. After the sponge rose and collapsed, I added five eggs. Next, incorporated the dry ingredients (flour, salt, and sugar), and mixed until the flour was hydrated.


After a few minutes, I mixed in a stick of butter at a time, making sure they were fully incorporated before the next addition. The dough looked smooth, and almost icing-like, because of the butter. I had never worked with such a fluffy, light bread dough, so I felt kind of intimidated in new waters.


After all the butter was added, I mixed for a few more minutes until the dough was soft, and tacky, but not sticky. I spread the dough onto a cookie sheet and put it in the refrigerator to firm up and retard overnight.


Since I don't have brioche molds, I used three loaf pans. I cut the dough into three even pieces, and with a rolling pin, I formed a rectangle. Like sandwich bread, I rolled the dough up, and placed them seam-down in the pan, and let it rise for about two hours. After it had risen for the second time, I brushed it an egg wash, to form a shiny crust.


In a 350 degree oven, I baked the bread until it was golden brown, and the internal temperature reached 190 degrees. However, when I tried to take the bread out of the pan, it kind of stuck to my not-nonstick pans, which I didn't grease. With some slight prying, I got the bread out, but slightly crushed and deflated a loaf. Also, when forming the loaves, I didn't seal the seam well, and when baked, it split on the sides.



Once cooled, I cut the bread, which flaked like a croissant, and tasted so rich and delicious. Since there is so much butter, one slice is more than enough, but every bite was so delicate and smooth. I'm glad I splurged for Rich Man's brioche, but I'm not sure how often I'll make it because of it's richness. With raspberry jam, it honestly made the best breakfast.


 

Ek's picture

Brioche- Help needed !

December 27, 2010 - 4:04am -- Ek
Forums: 

I'm trying to cope with the brioche challenge here ,making brioche bread in Bangkok.I'm quite experienced with this type of preparation,but first time for working on this recipe here.


Until now ,I have tried twice,and both times had problems big time.It all comes to the stage when the butter is added ,that is after I have my nice and shiny dough turning in the mixer bowl.


The first time was a real disaster.I added the butter at a room temperature and it separated completely from the dough,turning into an oily batter.

mochaccino's picture

Please help me improve this recipe

December 18, 2010 - 1:06pm -- mochaccino
Forums: 

For a long time the following recipe was my absolute favorite sandwich bread. Light and fluffy, with a flavor basic enough to be versatile, but still noticeably rich and buttery. Either my tastebuds have become more sensitive, or I've been exposed to a lot of higher quality bread recently, because I suddenly can not stand the flat bitter taste that comes from the short rise and large amount of yeast in this recipe. I've been spoiled by long rise baguettes, but I want a richer softer bread on my roster. What, if anything, can I do to improve it?
(Copied from Smitten kitchen)

MadAboutB8's picture

Is it possible to hand-knead brioche?

October 31, 2010 - 11:00pm -- MadAboutB8
Forums: 

Hi,


Is it possible to hand-knead the brioche dough? I'm thinking to make one with about 30-40% butter percentage.


I looked at Michel Roux's Pastry books, in which he suggests making most, if not all, pastries by hands. However, even Michel Roux suggested using machine to knead brioche due to its high butter content.


I don't have access to the food mixer in the next couple of days and will need to make things by hands.


Sue


http://youcandoitathome.blogspot.com/

jrudnik's picture

AB&P Brioche Help

October 17, 2010 - 1:36pm -- jrudnik

Hi,


This weekend I decided to try some AB&P Brioche. I have made Brioche from Tartine before, and assumed this would be fairly easy, as it appeared to be less labour intensive. So I mixed the dough last night, put it in the fridge and shaped around 11 o'clock this morning. The only problem is, they have risen just barely or not at all. I am making 1 loaf in a standard size pan with 2 lb. of dough. Should I let this keep rising? Criticism is accepted!


Thanks!

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