The Fresh Loaf

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Brioche with Sponge

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jombay's picture
jombay

Brioche with Sponge

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

Comments

Syd's picture
Syd

Ooooh!  That looks gorgeous.  Lovely bake!


Syd

SylviaH's picture
SylviaH

Lovely color and shapes.  I noticed you added extra  instant yeast instead of using the osmotolerant..it is recommended to use the same amount of instant yeast or osmotolerant when replacing. So next go you won't need as much yeast.


Happy Baking,


Sylvia 

Floydm's picture
Floydm

Those look delicious!  


Small world, I made brioche today too. I used my lazy man's brioche recipe.

CraigFromNewcastle's picture
CraigFromNewcastle (not verified)

It looks fantastic. 


Well done.