Rich Brioche

In the morning (just) I made the dough. Into the stand mixer, I added, in order:

  • 90 ml milk
  • 20g (1/2) of a fresh yeast cube mixed into the milk with my fingers.
  • 3 eggs
  • 345g strong white flour (550)
  • 90g sugar
  • 1 tsp salt

This mixture was given a good go in the KitchenAid and then left for 10 minutes.

Then 190g butter cut into small pieces was added, bit by bit.

The dough was very, very wet at this stage!

On the counter, it was hard to shape, but with good faith, I could bring it together into one piece with some quick folding and stretching.

I scraped it together into a ball and left it to cool for a couple of hours (metal bowl, wet tea towel, on the North facing kitchen window sill).

Then I moved it in the warm (by the heating pipes), for another couple of hours. In this time, it grew to twice its original size, solidified some and lost a deal of its wetness.

Following some quick shaping into balls on a floured surface, I packed 5 balls into a silicone loaf mould.

One single ball was also left alone. These rose for 2h, covered, for the second proving.

I topped them with sugar grains and at 9pm they went into the oven. 15 min at 200ºC was too high! The tops became very dark brown….and sugar melted off. In the silicone mould, the base was not cooked, whereas the single ball on a baking sheet was done. Brioche is delicate, so I will try a lower temperature next time, and avoid the insulating properties of silicone.

IMG_0047.jpgA further 15 minutes at 150ºC in a metal tin with tin foil on top to stop further browning did the trick…and that was that. Picture is of the single ball, half eaten.

Prep time – about 30 mins. Waiting time – about 8 hours.



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