The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Brioche

alaa adel's picture
alaa adel

Brioche

Hi

I have 2 questions about brioche: 

1- I noticed that the brioche recipe in the (baking & pastry ) book, has not included the salt in the dough ingredients, and I did it anyway for experiment & trial. But is there any purpose for discarding the salt in brioche or bread in general? 



2- is there a basic formula for making brioche? I made so many recipes but didn't find to reach my dream brioche ( fluffy, light , shreddable crumb ), I only get  a light loaf of brioche but the crumb is not cottony shreddable and tastless.

any tips or techniques? the highlighted question Are there many formulas for making brioche? 

clazar123's picture
clazar123

Here's my go-to recipe from Floyd-our host here on TFL.

http://www.thefreshloaf.com/recipes/lazymansbrioche

Here is my variation using pumpkin.

http://www.thefreshloaf.com/node/20623/pumpkin-brioche-dough-based-lazy-man039s-brioche

To make this loaf shreddable,knead to windowpane.

 

alaa adel's picture
alaa adel

Definitely gonna check it out , thanks!

Tal's picture
Tal

Here is a very good recipe:

https://www.youtube.com/watch?v=2eTdQO05sHI&ab_channel=arielkang100

only in my experience the quantity is for two brioches.

Enjoy, Tal.

alaa adel's picture
alaa adel

Very good video, it is like a treasure! Thank you! 

Cellarvie's picture
Cellarvie

And any advice on best pans, silicone or metal?

clazar123's picture
clazar123

I use a corning ware casserole pan in a rectangle shape. I like the shape. It is either 1 1/2 or 2 qt.

Otherwise, whatever vessel you like the shape of.