Brioche

by - April 16, 2019

Brioche


Brioche


Brioche is a bread that is originally French. The loaf is rich with eggs and butter. The taste and texture is quite similar to our light and fluffy Asian bread.

This is my second attempt and I am happy with the result.  The texture is soft, buttery and fluffy on the first day.  But, it lost the softness slightly on second day.  It is advisable to toast before eating from the second day onwards.

It is advisable to read the following notes before starting baking.

GENERAL NOTES:

KNEADING TIME
For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.

OVER KNEADING
Some have experienced the dough breaking during the second proofing.  If that happens it is due to over kneading.  Please stop the machine and check your dough during the final cycle of kneading to ensure that you don't over knead. Every machine is different and there is always a chance of over-kneading when using a machine. You may need to adjust this timing and stop as soon as you reach the window pane stage.

FLOUR
The right flour plays a very important role in bread making.  Usually bread flour content around 11.5 - 13.5% protein, while high gluten flour is around 13.5 - 14.5%.  All purpose flour content less protein around 9 - 11%.  To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking.  Sources from here and here.

HYDRATION
The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently. 

PROOFING
Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.  
If you are unable to judge by just looking at the dough, you can do the finger poke test:
  1. First Proofing:
    • Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger.  If it bounces back immediately without any indentation then it needs more time.
    • If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.  
    • If it bounces back just a little, then the dough is ready to be punched down and shaping.
  2. Second Proofing:
    • Lightly press the side of the proved dough with your finger.  If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
    • If the indentation stays and it doesn’t bounce back, it means it has been over proved.
    • If the indentation slowly bounces back and leave a small indentation, it is ready to bake. 
    • There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring. 
WRINKLE TOP OR SHRINKING
If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof your dough until it just reaches or is slightly below the rim of the pan.

BAKING
Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Recipe - Brioche 


Yields: 2 loaves

INGREDIENTS:

500g bread flour (I used Japan High Gluten Flour)
1 1/8 tsp (7g) instant yeast
5 tbsp (50g) brown sugar
1 1/2 tsp salt
5 eggs, medium size (about 60g)
240g butter, room temperature, cut into small cubes
100g fresh milk or full cream milk

Egg wash:
1 egg, whisked

Utensils:
2 X Loaf pans - (23 X 10 x 7 cm) or (20 X 10 X 10 cm)

METHOD:

Day 1
  1. In a bowl of stand mixer, combine all the dried ingredients (flour, sugar, yeast and salt).  Then add in the whisked eggs and milk. Using the dough hook, knead for 6 - 8 minutes or until all comes together.  Lower the speed and add in the butter at few batches.  Turn on to medium speed and continue knead for another 8 - 10 minutes.  The dough is wet, sticky, soft and shinny.
  2. Transfer the dough to a well greased bowl with dough scrapper. Cover tight and refrigerate overnight in the fridge for 8 hours or more.  
Day 2
  1. Line loaf pans with parchment paper.
  2. Remove dough from the refrigerator.  Transfer to a floured surface.  Slightly knead the dough if it is a bit stiff to handle. Then divide into 2 equal pieces then cut each half into 8 equal pieces for total of 16 pieces of dough.  Shape each piece into a ball and place the balls into the prepared loaf pans.
  3. Let the dough proof for 45 to 60 minutes or until double in size.  To test final proof is one, just lightly press your index finger on the top of the loaf.  If it bounce back, it means it is ready to bake.
  4. 15 minutes before baking, preheat the oven to 180C.
  5. Brush with egg wash and bake at preheated oven for 25 - 30 minutes, or until golden brown.
  6. Remove bread from oven and let them cool on rack.



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2 comments

  1. Thanks for sharing your revipe. I tried but the dough waa still soft wet and sticky the next day...I have to add load of bread flour just so I could roll them into the loaf pan. The bread is soft though after 20min of baking at 180 degrees.:)

    ReplyDelete
    Replies
    1. Hi, Thank you for trying this recipe. Yes, it is correct. The dough is supposed to be soft and sticky. I agreed not easy to handle and shape compare to the normal bread flour.

      Cheers :)

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