The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Brioche dough temperature for Tartine brioche recipe?

shaharidan's picture

Brioche dough temperature for Tartine brioche recipe?

I'm planning to make the brioche from the Tartine Bread Book.

In the recipe it recommends bulk fermentation at a room temp of 70 degrees for 2 hours.

I don't have anywhere in my house that's anywhere close to that cool, especially at this time of year.

I plan to control the temp by cooling the milk, eggs, flour , and then if necessary put the dough in the fridge for a bit.

My question is, if a 70 degree room temperature is recommended, should i try to keep the dough temp at 70, cooler than that, or warmer than that?

Am I over thinking things?

The house will probably be around 77 degrees, I don't really want to get it much lower than that.




kendalm's picture

If it's your first time doing a recipe you're sort of in the land of trial and error.  I do a lot of brioche and as coincidence fermenting a batch right now.  The temps are never consistent as I imagine is the case with many home environments.  I will typically try to choose early morning or late evening (especially during summer) when I need lower temps but will still need to adjust and usually do that by shaving or adding time to the proof.  In this case I would suggest shooting for 1.5 hours and yeah cold milk or water would be a good start ;) 

shaharidan's picture