The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Brioche

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SteveB's picture
January 5, 2006 - 5:04pm -- SteveB

Made following the formula for Middle-Class Brioche as described in The Bread Baker's Apprentice.

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SteveB's picture
Submitted by SteveB on

The brioche formula can be found in the book, "The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread" by Peter Reinhart.

gennarino's picture
Submitted by gennarino on

but I have not this book... for now! :-)
I thought it was in this website... sorry!
gennarino

SteveB's picture
Submitted by SteveB on

The formula I used was as follows:

Sponge 2.25 oz. unbleached flour 0.22 oz. instant yeast 4 oz. whole milk, lukewarm

Dough 5 large eggs, slightly beaten 13.75 oz. unbleached flour 2 tbls (1 oz.) granulated sugar 1 1/4 tsps (0.31 oz.) salt 8 oz. unsalted butter 1 egg (for egg wash)

audra36274's picture
Submitted by audra36274 on

Where are the instructions for this FINE looking Brioche? All that I see is the ingredients list.I have tried pulling it up, but have been unable to. Please, HELP! My yeast container is calling me from the refrigerator....It says  Please use me!!! I want to come out and play!

                                                                                      Audra

audra36274's picture
Submitted by audra36274 on

I couldn't stand it after seeing what all is in that book! It has been ordered, and Books A Million even offered free shipping on it ! Great bread and free shipping  YEA!!!

                                                               Audra

gennarino's picture
Submitted by gennarino on

I hope I'll use soon this formula. The best brioche that I've prepared is a french brioche, is
this one:

It' very interesting the folding of dought: and the brioche is very very light, in spite of butter's quantity.
Here are three photos (the brioche was very little, about 15 gr)

If you can read french, here is the french version:
http://www.chefsimon.com/brioche.htm