Brioche

Question 1

What is the recipe for brioche dough?

Answer 1

300 g strong flour (T45)
6 g salt
30 g sugar
18 ml milk
17 g yeast
180 g eggs
150 g butter

Question 2

Brioche dough method?

Answer 2

• Add yeast, egg, milk, sugar, salt & T45 (strong flour) and 3g bread improver to mixer. Mix on low speed.
• Cut butter in cubes add butter in 2 inclusions and mix on low speed.
• Once two inclusions of butter have been added the increase the speed to medium to high for 5 mins.
• Do the “window test.”
• When dough is ready, round dough and place in bowl with clingfilm and leave at room temperature for 20 mins.
• knock back dough
• chill brioche dough for 2 hours or overnight.
• shape and proof dough for 1 hour.
• Brush with egg wash (dorure) and bake at 160°C for approx. 12-13 minutes.

Question 3

How is brioche produced?

Answer 3

Brioche is a yeasted bread enriched with butter, eggs, milk, and a little sugar to create a soft crumbly texture. The butter ratio is very high—often half to three-quarters butter to flour—and the bread is usually kneaded three times, as opposed to twice as in ordinary bread making.

Question 4

What is brioche?

Answer 4

brioche is a soft cakelike French bread that is slightly sweet and has a high butter-to-flour ratio.

Question 5

What are is the different varieties of brioche?

Answer 5

• One of the best-known varieties is the brioche à tête.
• Craquelin brioche
• Apple sugar brioche