The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Larousse Brioche

scoyu's picture
scoyu

Larousse Brioche

This is the brioche parisienne from the latest edition of Larousse des Desserts by Pierre Hermé. It doesn't have any milk which lends a much more tender crumb than every recipe I've made so far. The dough was very wet and it didn't feel like I developed enough gluten before incorporating the butter, it was also hard to shape before panning (I had to use a lot of flour & many turns with a rolling pin.)

I really didn't think it would work out or even rise much, as it felt like the entire thing was just butter. Work out it did though, and what a beautifully satisfying bread.

 

Here are the proportions

 

Flour                             190 g

Sugar                            20 g

Active Dry Yeast            5 g

Salt                                4 g

Butter                            150 g

3 eggs

 

The recipe is supposed to be made with a wooden spoon and a bowl, but I'm not just gonna let my KA sit there and do nothing while my shoulder is falling off. So I had to use what little intuition I've acquired for the mixing time and cannot even remember how long it was. I did let it autolyse for a good 25 mins before kneading again and mixing the butter in.

The lack of milk makes the butter and eggs sing, and delivers a beautiful yellow crumb. I used local eggs and Président butter.

Hope to post a crumb shot later. Happy Baking!

ps: I'm kind of obsessing over brioche at the moment as all my recent posts might show, so if you have a favorite recipe I'd very much like to give it a go. European butter won't use itself!

baybakin's picture
baybakin

Quick back-of-the envelop calculations put the bakers percentages here:

Flour: 100%
Egg: 78%
Butter: 78%
Sugar: 10%
Salt: 2%

Hydration: 70% (counting egg as 74% water, butter 15% water)
Total Fat: 87%  (counting egg as 26% fat, butter as 80% fat)

That's pretty intense, along the lines of a poundcake, but less sweet and yeasted.  I might have to try this, it sounds so interesting, I've never done something quite like it.

scoyu's picture
scoyu

The crust is the best I've ever tasted. The egg wash is just one beaten whole egg, no milk or cream. That's what I'll do from now on.

The eggs are mixed in one by one, waiting to incorporate each before you do the next. I had to stop and scrape my mixer a bunch of times at the beginning to be square.

Also the bake instructions are 392 for 10 minutes, and 356 for 23-25 minutes (conversion from celsius)

I think you'll really like it, it was amazing as toast this morning, with extra butter of course

cerevisiae's picture
cerevisiae

What a great recommendation! I was just thinking the other day that I should look up and play with some brioche recipes. 

Thanks for sharing!

scoyu's picture
scoyu

It's a great one to try, don't be afraid to use more flour than you're used to when shaping this. It's going to feel like cake batter.

I definitely recommend an overnight retard in the fridge to get the dough cold enough to manipulate without it turning to goo immediately, and for flavor of course, even though the recipe doesn't include it

cerevisiae's picture
cerevisiae

What size pan did you bake this in? 8x4? Trying to figure out in advance if/how to scale it for the pans I have.

Also, you mentioned doing a 25 minute autolyse. Which things did you autolyse together? The eggs and flour?

scoyu's picture
scoyu

I used something like and 8x4 I believe yeah, and yes, the eggs flour salt yeast and sugar.

jaywillie's picture
jaywillie

This sounds absolutely terrific, and your loaf looks great. Seems like a perfect formula to use osmotolerant yeast (SAF Gold).

Did you do anything special to get the top of the loaf to look like that? Looks like maybe you put the dough into the pan in eight equal sections?

scoyu's picture
scoyu

I've never used osmotolerant yeast before, I may try it soon with another brioche.

I created four balls and put them side by side and seam down, proofed, egg washed, then cut across the entire top of each one with scissors dipped in water after each cut.