The Fresh Loaf

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Need help and have questions about making brioche

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FoodHacker's picture
FoodHacker

Need help and have questions about making brioche

Sorry I wasn't sure where to post this but here goes


 


Starting off I have never made this bread before but reading the recipe list of several different suggested ways to make the bread it sounds delicious....OK so here goes      
1) I have a 6 qt. Kitchen Aid mixer 600 Pro series, can it handle the mixing time and speed this bread needs?
2) Almost ever recipe calls for cutting the dough into balls and placing them in the pan in a row or side by side.... why is this done because I can't for the life of me figure out why I would want to make a loaf of bread like that other than for looks,  why not just shape the dough into a loaf and put it in the pan?

I was wanting to make it mainly for my wife to eat in the morning for breakfast before work and to use as French toast and of course I understand it makes pretty good sticky buns as well as other things I'm sure.

Any and all input on this is greatly needed and appreciated as I would really love to make this bread but I don't want to kill my mixer doing it.

Thanks in advance

Jo_Jo_'s picture
Jo_Jo_

The Bread Bakers Apprentice Challenge 2011 group are about to tackle this bread this weekend, and I have the same mixer you do.  As long as you follow the instructions for your mixer, I don't see where there would be a problem.  My understanding also is that you can simply make it into a loaf of bread, but my thought on that is Try it and see what happens.  I have a couple websites that did the challenge before us, and this one shows a loaf of cinnamon bread.


http://pinchmysalt.com/2009/06/08/rich-and-buttery-brioche/


Joanne

mrfrost's picture
mrfrost

Brioche with a "little" KA, Video

Delicious looking follow up:

geraintbakesbread's picture
geraintbakesbread

Thanks for posting the videos mrfrost.


Do you know the rationale behind rolling out the proofed brioche dough before rolling it up for the tin? Is it simply for the purpose of degassing the dough?


Bostock looks brilliant - I'll definitely be making some of that after tackling brioche for the BBA challenge later this week.


Regards


Geraint


 

mrfrost's picture
mrfrost

Thank you.


No, can't specifically say why he used the pin to roll it out, other than that's probably the way he learned to do it. Since he was making a rather long, single piece loaf, that was evidently the easiest, or most efficient way for him to do it.