The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Brioche for Breakfast?

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Knead2Know's picture
Knead2Know

Brioche for Breakfast?

Hi all, first post here. I am a long time enthusiastic cook, recently learning about bread and loving it. I am based in London and can only talk metric I'm afraid so sorry for any communication difficulties.

As a full time worker I have been trying to work out the best way to fit bread making into the routine without having to get up at 4am. I have had reasonable success but have hit a snag with brioche.

My plan was to slow prove the shaped brioche overnight in the fridge so it would be ready to pop into the oven first thing in the morning. The sheer mass of butter seems to cause some difficulties though. First, the rise was not quite what I would have hoped for and second, it took an age to cook(at 190c) and was in danger of getting seriously over coloured by the time the middle was done.

The end result was fairly good and plenty decadent but not as light as I would have liked and ready for brunch rather than breakfast.

Do any of you have any good tips for brioche(or other buttery dough) first thing in the morning? I guess separate small rolls might be a good start...

dabrownman's picture
dabrownman

1 1/2 " thick and leave them out to dry overnight and make some killer French toast for breakfast!  It might be as good as Challah!  It might be little dark for you but not at all bad in my book .   Brown food tastes good.  What temperature did you bake it to on the inside?  I bake brioche at 180C for 35 to 40 minutes and want it as dark as yours.  It is a Thomas Keller recipe you will find here:

It was posted by thomaschacon down in the replies.  If it is getting too dark for your tastes then you can cover it with foil too.

Knead2Know's picture
Knead2Know

Thanks!

French toast is a great idea and was how we used up the leftovers.

Not sure what the internal temperature was, I just cooked it till I had a clean skewer. I do have a digital probe though, what internal temp should I aim for?

dabrownman's picture
dabrownman

205 F for all breads but you can usually tell by color too.

Heidela123's picture
Heidela123

Do you have and oven timer? I think your rolls look like yummy Hawaiian bread! Just rename them if they are not what you think they should be but still enjoy them!
This took me a while to get right with oven and temp variables! But like all things bread, when you figure it out it is fun and worth it! You do everything to your dough that the recipe calls for, shape it, freeze it, before the final rise
Put them frozen ( or as I do keep some frozen) until you want them for breakfast.
If you have an oven timer set it to start after you figure the time the recipe needs to preheat and bake, ( math matters here, so does knowing your oven well) then set your alarm to get yourself ,then before you go to bed, put them on a tray frozen before you go to bed, my mother does it with a nice toaster oven.
up, for the time the rolls should be
For me this s a once in a while treat, Just because a pan of yummy rolls just makes me want to go right back to bed!
Try it with a simple inexpensive roll first maybe?