The Fresh Loaf

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Jean-Louis Palladin's Brioche

Anonymous baker's picture
Anonymous baker (not verified)

Jean-Louis Palladin's Brioche

Here's Jean-Louis Palladin's brioche, converted to metric (and BBGA format).



  • Cut the butter into 1 inch (2.5 cm) cubes and allow them to come to room temperature.
  • Combine warm water and yeast in a bowl.
  • Let stand for 10 minutes, and then stir until yeast is completely dissolved.
  • Set aside.
  • Stir together the flours, sugar, and salt into the bowl of a stand mixer fitted with a dough hook.
  • Add eggs and beat for 1 minute at low speed, scraping down the sides of the bowl with a rubber spatula as needed.
  • Slowly add the dissolved yeast and continue beating at low speed for 5 minutes.
  • Stop the mixer; scrape any dough off the dough hook.
  • Beat for another 5 minutes.
  • Add about one-quarter (70 grams) of butter at a time, beating for 1 minute after each addition.
  • Once all the butter has been added, beat for 10 minutes more.
  • Place the dough in a large, floured bowl and cover with plastic wrap.
  • Set aside in a warm place until doubled in size, about 3 hours.
  • Turn the dough out onto a generously floured work surface.
  • Gently work the air bubbles out by folding the dough several times while lightly pressing down on it.
  • Return the dough to the bowl, cover with plastic wrap, and refrigerate overnight.
  • The dough is now ready to shape.
  • Generously butter two 8.5 x 4.5 inch (21.5 x 11.5 cm) loaf pans.
  • Turn the dough out onto a floured work surface.
  • With floured hands, divide the dough in half (about 665 grams).
  • Shape into rectangles that fit in the loaf pans.
  • Place the dough in the pans.
  • Let the doughs rise uncovered in a warm place until they are about 1/2 inch (~13 mm) above the top of the pans, about 3 hours.
  • Preheat oven to 350°F (177° C).
  • Bake the brioche in the center of the oven until it is well-browned on top, about 35 to 40 minutes.
  • Remove brioche from the oven and immediately turn out onto a wire rack.
  • If serving immediately, let the brioche cool for 10 minutes, then slice.
  • If serving within a few hours, wrap the hot bread in aluminum foil and set aside at room temperature until ready to use.
  • To freeze, wrap the hot brioche in foil and promptly freeze. They can be kept frozen for up to 1 month. When ready to use, reheat (without thawing and still wrapped in foil) in a 250°F (121° C) oven until heated through, about 20-25 minutes.
  • If using the brioche for croutons, let sit at room temperature uncovered to dry for a day.



Image 1. Bacon, egg, and cheese on brioche. Only about 1,300 calories. :)

Image 2. Brioche baked in oversized (larger than recipe calls for) loaf pans. Loaves are a bit more 'stout' than usual.


  1. The formula in an Excel 2007 spreadsheet. (File can be opened with Google Docs, Open Office, etc.).
  2. The formula in PDF format.
  3. The detailed process in text format.


Source. Keller, Thomas. "Basic Preparations and Techniques. Sweet Doughs and Creams. Brioche" Bouchon. New York: Artisan, 2004. 324. Print.


SylviaH's picture

I like the sandwich loaf approach... is wonderful for slicing your lovely brioche.  Nicely written and easy on the eyes formula and directions.


thomaschacon's picture
thomaschacon (not verified)

I have the traditional molds (small ones and two big ones), but I almost never use them.

Such a strange shape those.

Isand66's picture

Nice bake and write-up Thomas.

I will have to add this to my "diet" since it is so low in calories......I'm sure this would make some mean French Toast!


thomaschacon's picture
thomaschacon (not verified)

Oh, a diet could do with at least two loaves.

Just got home for cycling. Wanted to yell at the scale when I saw that 68 miles = 1 1/2 of the sandwich above.

I think I'll go for 20 bananas instead, but really want to brioche instead.

Isand66's picture

Carmelized bananas with brioche french for me :)

You may have to cycle to another state to work off the calories but I'm sure it would be worth it! 

jcamador's picture

The brioche is beautiful...any chance you can send me the bbga spreadsheet in .xls or re-upload to dropbox? The file is nowhere to be found..thanks!

dabrownman's picture

up but from look of the egg, bacon and cheese sandwich, maybe we don't need to see it :-)  At Lindy's on 4th in Tucson they do a 1/2 pound hamburger where the buns are either two cheese sandwiches or 2 massive glazed donuts.  Yours is right up with them.

Nice baking.

PaulZ's picture

Nice layout of method but cannot access the formula in any format. Error messages appear on the screen. Several other TFL's appear to have the same problem . Please post here in simple text format for all to read. Thanks  Paul

oregoncrepe's picture

the links in the OP are broken.