Brioche question

Submitted by TableBread on September 1, 2008 - 10:26pm

Hey everyone I have a sweet dough question.

I was reading through Richard Bertinet's "Crust" and noted that his recipe for Brioche calls for a rest of 12 - 14 hours in a pantry. Now I have experienced this kind of rest with biga's or a poolish starter to help develop the flavor but with a sweet dough? I admit that I am not very experienced with sweet doughs but I have to ask:

1. What is the purpose of a 12 - 14 hour rest with a sweet dough?

2. Do you have a favorite brioche recipe you could share?

Thanks a ton,

Lewis

http://tablebread.blogspot.com

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Submitted by wadam on September 2, 2008 - 11:16am.

As per Peter Reinhart's

As per Peter Reinhart's recommendation, I tend to rest my brioche overnight in a refrigerator. It has the dual purpose of enhancing the flavor, and firming up the butter in the dough, which makes it much much easier to work with.

Submitted by TableBread on September 2, 2008 - 11:23am.

I will definitely try it as

I will definitely try it as I am both a Reinhart and Bertinet fan. I guess making brioche french toast is going to take a little pre-planning :)

Submitted by jemar on September 2, 2008 - 11:39am.

Brioche

I'm not sure of the why's but I have made Bertinet's Brioche recipe twice and it turns out really good even though I am not an experienced baker! I went on one of his courses in May this year on Viennioserie and sweet doughs. it was very enjoyable, he is a great teacher and a very charming man! I made some Brioche dough last week and because it didn't seem cool enough in any of my rooms I actually put the dough in the fridge overnight and took it out for an hour before shaping it for the final proof, it worked fine.

Submitted by kanin on September 2, 2008 - 12:35pm.

I think the rest also allows

I think the rest also allows the dough to develop a stronger gluten structure. Gluten is a bit more fragile with high fat breads like brioche so a long rest will definitely help.

http://www.applepiepatispate.com

Submitted by nbicomputers on September 2, 2008 - 11:09pm.

that long of a frement is a

that long of a frement is a little long for a sweet dough i don't think i would ever let a sweet couth rise that lone un less it was in a ver cold fridg (32 to 34)degrees F constantly

as for a good formula here goes . sorry for the amounts but the people that know ,e here understand you can cut it down to a quarter of the full mix and it will work very well

powdered skim milk power 4 oz
cool water 2 pounds (one quart)
fresh yeast (it works best for sweet doughs and it is the pnly yeast i use 8-12 oz
Good Bread flour 1 pound 8 oz

mix this well and alow to rise full till when you douch it it falls down about 1 hour

add to this sponge
sugar 1 pound
salt 1 and 1/2 oz
whole eggs 1 pound 8 oz (3 cups)
egg yolks 8 oz (1 cup)
lemon and or orange rind or any kind of lemon oil or flavor

MiX this well to break up the sponge

then add 34 pounds and 4 and 4 oz again good bread flour

mix till a dough forms smooth dough don't kneed yet

then add melted butter warm not HOT(sweet only) or a mixture of sweet butter and sweet margaren (yes there is a sweet margeren 1 pound total

know mis till all the butter is gone and now you kneed till a developed smooth and elastic dough is formed

alow to rise well 3/4 or full rise THIS CAN BE DONE IN THE FRIDGE

shape proof and bake