The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

First go at brioche

mr_magicfingers's picture
mr_magicfingers

First go at brioche

First attempt at brioche this morning. Think I had the oven a little hot, but it was also the first time I used my new fireclay baking stone. Also unsure if I should use steam on brioche as I do with regular breads, I didn't this time but might next.

KMIAA's picture
KMIAA

Send some my way!

mr_magicfingers's picture
mr_magicfingers

Thanks, I'd send some but it might be a little stale by the time it got to you ;)

flournwater's picture
flournwater

I don't think I'd steam a brioche.  I would mist/brush the top with either oil or water during the final proof (covered with plastic wrap of course) and bake in a 400 degree preheated oven, turning at 15 minutes, until internal temperature is about 185 - 190 degrees.  Steaming would, IMO, weaken the crust structure and spoil the enjoyment of that element in the finished bread.

mr_magicfingers's picture
mr_magicfingers

Great advice, thanks for that. I brushed with milk only just prior to baking as I found that I'd run out of eggs. 

tn gabe's picture
tn gabe

I just made brioche for the first time, too. Yours looks very nice, I wish mine had proofed long enough.

Hard to imagine how you could run out of eggs after making brioche...or out of butter....Seriously though, if most people knew how much of both butter and eggs are in brioche, it might be less popular. 

flournwater's picture
flournwater

Loyal scales do not tell tales ....

mr_magicfingers's picture
mr_magicfingers

Ran out of eggs as we'd had scrambled eggs on the bagels I baked the day before :)