The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

cake flour

Anonymous's picture
Anonymous (not verified)

Here's Jean-Louis Palladin's brioche, converted to metric (and BBGA format).



  • Cut the butter into 1 inch (2.5 cm) cubes and allow them to come to room temperature.
  • Combine warm water and yeast in a bowl.
  • Let stand for 10 minutes, and then stir until yeast is completely dissolved.
  • Set aside.
  • Stir together the flours, sugar, and salt into the bowl of a stand mixer fitted with a dough hook.
  • Add eggs and beat for 1 minute at low speed, scraping down the sides of the bowl with a rubber spatula as needed.
  • Slowly add the dissolved yeast and continue beating at low speed for 5 minutes.
  • Stop the mixer; scrape any dough off the dough hook.
  • Beat for another 5 minutes.
  • Add about one-quarter (70 grams) of butter at a time, beating for 1 minute after each addition.
  • Once all the butter has been added, beat for 10 minutes more.
  • Place the dough in a large, floured bowl and cover with plastic wrap.
  • Set aside in a warm place until doubled in size, about 3 hours.
  • Turn the dough out onto a generously floured work surface.
  • Gently work the air bubbles out by folding the dough several times while lightly pressing down on it.
  • Return the dough to the bowl, cover with plastic wrap, and refrigerate overnight.
  • The dough is now ready to shape.
  • Generously butter two 8.5 x 4.5 inch (21.5 x 11.5 cm) loaf pans.
  • Turn the dough out onto a floured work surface.
  • With floured hands, divide the dough in half (about 665 grams).
  • Shape into rectangles that fit in the loaf pans.
  • Place the dough in the pans.
  • Let the doughs rise uncovered in a warm place until they are about 1/2 inch (~13 mm) above the top of the pans, about 3 hours.
  • Preheat oven to 350°F (177° C).
  • Bake the brioche in the center of the oven until it is well-browned on top, about 35 to 40 minutes.
  • Remove brioche from the oven and immediately turn out onto a wire rack.
  • If serving immediately, let the brioche cool for 10 minutes, then slice.
  • If serving within a few hours, wrap the hot bread in aluminum foil and set aside at room temperature until ready to use.
  • To freeze, wrap the hot brioche in foil and promptly freeze. They can be kept frozen for up to 1 month. When ready to use, reheat (without thawing and still wrapped in foil) in a 250°F (121° C) oven until heated through, about 20-25 minutes.
  • If using the brioche for croutons, let sit at room temperature uncovered to dry for a day.



Image 1. Bacon, egg, and cheese on brioche. Only about 1,300 calories. :)

Image 2. Brioche baked in oversized (larger than recipe calls for) loaf pans. Loaves are a bit more 'stout' than usual.


  1. The formula in an Excel 2007 spreadsheet. (File can be opened with Google Docs, Open Office, etc.).
  2. The formula in PDF format.
  3. The detailed process in text format.


Source. Keller, Thomas. "Basic Preparations and Techniques. Sweet Doughs and Creams. Brioche" Bouchon. New York: Artisan, 2004. 324. Print.

sagharbormo's picture

question about flour

July 4, 2010 - 12:38pm -- sagharbormo

A national chain, Restaurant Depot, has a sale on 50lb bag of cake flour for $12. So I didn't pass it up. I only like making breads and bread variants, rolls, etc. don't like making cakes or desserts as I don't like having Satan before me. My question is, since cake flour has low gluten content and is ultra fine how can it be best used for bread making? Any suggestions are appreciated and mucho thanks.

xaipete's picture

Cake Flour

April 1, 2009 - 9:55am -- xaipete

Occasionally I bake something that calls for cake flour. Until recently I never thought about the fact that Softasilk Cake flour is bleached. The box says it is 3% protein. I looked in the bulk foods section of the market and found Guisto's Baker's Choice unbleached flour at 5% protein. Now I'm curious what others on this forum use when a recipe specifies cake flour.


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