Brioche

17 ingredients
1 steps

Ingredients

  • Pre-Fermented Dough
  • 300 grams Bread Flour
  • 195 grams Water
  • 1.8 grams Active Dry Yeast
  • 6 grams Salt
  • Brioche Dough
  • 1000 grams Bread Flour
  • 162 grams Sugar
  • 40 grams Non-Fat Milk Powder
  • 10 grams Osmotolerant Yeast
  • 20 grams Salt
  • 390 grams Whole Milk (heated to 105-110 degrees F)
  • 162 grams Eggs (beaten)
  • 122 grams European Butter
  • 3 Egg Yolks (for egg wash)
  • 3 tablespoons Water (for egg wash)
  • pinch Salt (for egg wash)

Directions

  1. 1
    ["Make the pre-fermented dough first by combining bread flour, active dry yeast, and salt in a medium bowl. Then add the water. Combine thoroughly, then cover with plastic wrap and let rise on the counter for 6 to 8 hours.", "Once your pre-prefermented dough has risen, assemble the dry ingredients for the final dough in a large bowl: bread flour, sugar, milk powder, osmotolerant yeast, and salt. Whisk dry ingredients to incorporate thoroughly.", "Meanwhile, add pre-fermented dough to a large bowl. Then add warm whole milk, sugar, and eggs. Using a silicon spatula or bowl scraper, slowly mix to combine. Slowly add dry ingredients. Work dough until it comes together nicely. Then add butter, one tablespoon at a time until fully worked into the dough. This will take some elbow grease, but your patience and effort will be rewarded.", "Move the dough to a flat surface (a large wood cutting board works nicely) and knead dough for about 10 minutes. Set a timer. It's crucial to knead the dough long enough to allow the gluten structure to form. Overall, your dough shouldn't be too dry to too wet and should spring back when you touch it. Add more flour if it's a bit wet, and add a splash of milk if it's on the dry side.", "Divide dough into three pieces. Shape each piece into a ball and place in a buttered bowl. Cover with plastic wrap, and let rise for 90 minutes in a warm, draft-free area. Dough should double in size.", "For Brioche Loaf (3 loaves):\r\n\r\nOnce each ball has risen, punch dough down and shape into a ball again. Brush three 8x4\" loaf pans with melted butter

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