Submitted by Steve H on May 27, 2009 - 7:11pm
This is my first foray into Brioche. I used the Hamelman recipe and KA Bread Flour for both the gluten and white flour. 6-1/2 eggs and a touch of cinammon dashed on the top. It feels like a feather. Also used Hodgson's Mill yeast for the first time.
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Hamelman's Brioche
Looks great.
But be careful when using the Hamelman brioche recipe because I think there's something wrong with the listed amounts of yeast.
The baker's percentage column lists yeast at 5% fresh yeast. But the first two columns actually show amounts that correspond to 6.5%.
The third column shows the formula sized down for home use and shows an amount of dry yeast that corresponds to 0.87%. Even factoring in SFBI's rule of thumb that dry = 0.4 * fresh, this corresponds to 2.2% fresh yeast.
I suggest trying 4.16 tsp. instant yeast = 18.4 oz flour * 0.065 oz fresh yeast/oz flour * 0.4 oz instant yeast/oz fresh yeast * 8.7 tsp. instant yeast/oz. instant yeast
Or that's 3.2 tsp. (about one Tbsp.) if you want to stick with 5% instead of 6.5%.
Allen
SHB
San Francisco
PS: Also be sure to weigh the eggs when making any brioche. 6 eggs won't necessarily yield 11.8 oz