Brioche 2 ways
Brioche is such a wonderful thing. Love it with jam. Love it with tartare. So many wonderful things to add to brioche. True love. This makes two loafs. or around 10 - 12 small brioches. Happy baking! Remember to adjust the baking time to around 17 minutes for muffin size brioches.
Ingredients for the initial sponge
- 42 grams of fresh yeast. 1 block
- 130 grams of flour or cake flour (100gr all purpose (German 405) and 15gr corn starch 110:20 for this(
- 120 grams of milk at 35 degrees
- 6 large eggs around 325 grams
- 380 grams cake or normnal flour (323:57)
- 250 grams unsalted butter
- 80 grams of sugar
- 12 grams salt
- butter to grease the shapes
- 1 egg for the egg wash mixed with 10 ml water and a little salt to sprinkle over the loafs
- 12 grans salt
- butter to grease the shapes
- Optional safran for the 2nd loaf. Take around 2 - 3 grams of powdered safran add in the final stage and mix well to get then delicous safrany flavor!
Ingredients for the 2nd phase dough
1Make the sponge and mix with a hook proof for 45 minutes untill bubbles have formed
2add the room temperature eggs, flour, sugar, salt. Increase speed and mix until the sides are clean at high speed and you have shiney and elastic dough. Clean the sides every 3 minutes. This will take artound 12 - 14 minutes.
3Intergrate the butter little by little this will take around 12 - 15 minutes. Once completed continue to mixing on medium speed for another 5 - 6 minutes until the dough passes the window pane test. ( If you can stretch the dough without it breaking, that means the gluten is well-developed and your dough is ready to rise). Cover the bowl and wait one hour or when doubled in size.This can take up to 3 hours!
4If you want to bake the next day punch the dough down and deflate it and cover with a plastic wrap and put in your refigirator.
5On the day of baking: Take the dough out of hte fridge and once dough is doubled in size put on a floured surface and punch down. Devide the dough into potions and if for two loafs split into 5 portions each. 10 in total. Flatten each piece into a rectangle and fold like folding a letter (3 part fold). Flatten again and roll tighly into a log (@) starting with the short end. repeat this with all pieces.
6Grease your shapes/p>
7preheat the oven to 170 degrees. Place the logs (@) in the shape. pack them tight., Let dough proof until doubled in size. This will take around 1 - 2 hours. Prepare the egg wash. . Brush the top of the loaf and if desired a little springle salt on top.
6Bake until golden brown this takes around 30 minutes and the centre is between 85 and 95 degrees. Let cool for 5 minutes and put on a cooling rack. Important do not bake too long
