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Brioche ❤️❤️❤️❤️ recipe in description ❤️ #food #bread #brioche #recipe #asmr
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Brioche loaf is one of my favorite things to bake ❤️❤️
Brioche:
300g Bread flour
200g All purpose
240g Eggs
110g Whole Milk
150g sourdough starter (see notes)
200g poolish (see notes)
12g Salt
65g Sugar
220g Butter (unsalted)
Poolish:
This is yeast, flour and water mixed and pre-fermented:
100g bread flour
100g water (warm, not hot)
2g yeast (1/2 tsp)
Mix and ferment for 2 hours at room temperature or overnight in fridge (preferred)
Sourdough starter / levain:
If you dont have a starter, you can make more poolish instead (or check my saved posts for how to make your own sourdough starter)
If you have one, you can use it directly from the fridge if it’s not too old (was fed in the last 2 days). You can also use starter at peak or a bit after peak.
- Take butter out of fridge 15 minutes before you start mixing to let it soften but remain cold.
- in your mixer bowl, combine milk, eggs, starter and poolish, mix on low to incorporate.
- Add flour, salt, sugar and yeast and mix on low to incorporate, 2-4 minutes.
- Cover and rest for 20 minutes.
- Start the mixer again on medium to high speed until dough separates from the sides of the bowl (5-8 minutes)
- Cut the butter into small cubes and add to the mixer slowly, until all butter is incorporated. This will take some time. Your mixer may heat up, let it rest for a minute if so. You should not see any butter pieces left in the dough when done.
- Stop and scrape the bowl as necessary
- Move to a clean bowl and bulk ferment for 2 hours in a cool place.
Fold the dough on itself several times, every 30 minutes during that time.
- portion into 4-5 pieces, wrap in plastic and freeze for up to 1 week.
- defrosting time depends on how large you portioned the dough. Usually 6-8 hours in fridge (overnight).
- Butter your brioche molds or muffin tin.
- Cut the dough into required size.
- pre shape into balls, rest 5-10 minutes.
- arrange in brioche mold or loaf pan
- Proof at cool place for 2-3 hours until at least doubled in size.
- Brush with egg wash and bake at pre- heated 210C oven for 15 minutes, then 15 minutes more at 190C (or longer depends how large the mold is)
- let cool on wire rack.
Brioche:
300g Bread flour
200g All purpose
240g Eggs
110g Whole Milk
150g sourdough starter (see notes)
200g poolish (see notes)
12g Salt
65g Sugar
220g Butter (unsalted)
Poolish:
This is yeast, flour and water mixed and pre-fermented:
100g bread flour
100g water (warm, not hot)
2g yeast (1/2 tsp)
Mix and ferment for 2 hours at room temperature or overnight in fridge (preferred)
Sourdough starter / levain:
If you dont have a starter, you can make more poolish instead (or check my saved posts for how to make your own sourdough starter)
If you have one, you can use it directly from the fridge if it’s not too old (was fed in the last 2 days). You can also use starter at peak or a bit after peak.
- Take butter out of fridge 15 minutes before you start mixing to let it soften but remain cold.
- in your mixer bowl, combine milk, eggs, starter and poolish, mix on low to incorporate.
- Add flour, salt, sugar and yeast and mix on low to incorporate, 2-4 minutes.
- Cover and rest for 20 minutes.
- Start the mixer again on medium to high speed until dough separates from the sides of the bowl (5-8 minutes)
- Cut the butter into small cubes and add to the mixer slowly, until all butter is incorporated. This will take some time. Your mixer may heat up, let it rest for a minute if so. You should not see any butter pieces left in the dough when done.
- Stop and scrape the bowl as necessary
- Move to a clean bowl and bulk ferment for 2 hours in a cool place.
Fold the dough on itself several times, every 30 minutes during that time.
- portion into 4-5 pieces, wrap in plastic and freeze for up to 1 week.
- defrosting time depends on how large you portioned the dough. Usually 6-8 hours in fridge (overnight).
- Butter your brioche molds or muffin tin.
- Cut the dough into required size.
- pre shape into balls, rest 5-10 minutes.
- arrange in brioche mold or loaf pan
- Proof at cool place for 2-3 hours until at least doubled in size.
- Brush with egg wash and bake at pre- heated 210C oven for 15 minutes, then 15 minutes more at 190C (or longer depends how large the mold is)
- let cool on wire rack.
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