Hey all,
Made my first brioche today and I haven't posted in a while so here it goes.
The formula is from Advanced Bread & Pastry by Suas.
Sponge:
Bread Flour 100.00%
Water 65.00%
Instant Yeast 0.10%
Mix and ferment 12-16 hours at RT.
Final Dough:
Bread Flour 100.00%
Milk 7.00%
Eggs 72.00%
Osmotolerant Instant Yeast 1.60% *I used instant yeast but added 30% more
Salt 2.60%
Sugar 22.00%
Butter 65.00%
Sponge 54.00%
Mix all except butter until well developed. Add butter gradually until fully mixed.
First fermentation 1 hour
Preshape, rest 30 mins in fridge.
Shape, proof 1.5 hours.
Bake 400f ~15mins.
Very light and tender. Think I'll try txfarmer's 100% butter brioche next time.
Matt
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Ooooh! That looks gorgeous. Lovely bake!
Syd
Lovely color and shapes. I noticed you added extra instant yeast instead of using the osmotolerant..it is recommended to use the same amount of instant yeast or osmotolerant when replacing. So next go you won't need as much yeast.
Happy Baking,
Sylvia
Those look delicious!
Small world, I made brioche today too. I used my lazy man's brioche recipe.
It looks fantastic.
Well done.