Go to the Recipe: Mini Brioche
am I reading this correctly? 45 grams of instant yeast? I don't recall ever using that much yeast- ever in one loaf or set of...
1fresh= 0.33 instant or 0.44 active dry
Made the Burge Buns a number of times with no fail. However, on this it looks like the butter in the dough is seperating, hence the "windowpane" test fails quickly. Would refrigerating the dough and continue kneading help?
Hi, is the amount seriously 45 g of dry yeast? Comparing this to the brioche buns that is 15 g it seems excessive..no?
You can make any size or shape loaf you desire with the bulk dough.
Hi,
I was wondering if this recipe would work If I divided the the dough into two larger log pans rather, than having 20 mini?
Thanks!
Debb
I tried to do it...This a the result... What do you think? Thanks, Maurizio Lasagna
Due to the comments i was wondering whether i need to have 45 grams of fresh yeast or 45 grams of instant yeast?
mix your eggs up to break down proteins and unravel the albumin structure. Pour your eggs to exact measurement.
For a French Brioche recipe look into that
It's ok to approximate, I removed some egg white. There are so many variations on this recipe, some use just egg yolk. There's room for some error on this measurement
How long should I expect the step to incorporate the butter take? Approximately?
How do you get exactly 360 g Egg, whole. If your eggs don't exactly measure out to 360g, do you take out egg-whites, egg-yolks, or both?
I bake mini brioche and the result was wonderful
ratio: 1g instant yeast : 2g dry yeast: 3g fresh yeast
Thanks Andrew, that makes a lots more sense!! :-)
Super. Thanks
Does anyone know an accurate ratio for Instant/ Dry Yeast to Fresh Yeast by weight??
i'm using Alinson Easy Bake yeast. Do I need to reduce the quantities? http://www.britishcornershop.co.uk/allinson-easy-bake-yeast-tin?gclid=CJSFiNzeu8ICFYkBwwodqAIAGg
Also, the recipe calls for 45g Instant yeast, but the comments seem to be about 45 Fresh yeast, or 15g of instant.
Thank you so much! I saw this in the Eleven Madison Park cook book and was wondering how they did it as their recipes aren't very detailed soo cute
Is that 20 min at 350 and then 30-40 at 240 or does that mean 30-40 total bake time? Just made some in slightly bigger molds (maybe 4x2) and did 20 min at 350 and they were at 175 degrees. Another 5 min at 240 and they were almost at 200. The tops were brown when I checked after the first 10 minutes so maybe I should have lowered it earlier. Tasted great, a little dry from over cooking.
Can these be done by hand? I really want to do these because I love brioche and I absolutely love the idea of mini loaves but I don't have a stand mixer to do these.
I answered my own question! 20! Can I freeze the dough and make in batches? If so, at what point in the process should I freeze?
How many mini loaves does this recipe make?
yes, but warms as it mixes.
- originally posted by Grant Lee Crilly
is the butter cold?
LOL. Glad its still working.
I have a kitchen aid professional 600. This would be the second time I've used it. Like an idiot I walked away in the first initial ten minutes of mixing after adding the flour. I came back after 5 or so to a machine with smoke and a pungent ozone smell. The mixer lives however. I thought it had the balls to get it done. Have to be more carful next time.
What happened?
I might have destroyed my mixer doing this recipe.
Mmm, yes, you can reheat from frozen, but at a much lower oven temperature to avoid burning the crust before the center has thawed. Keep in mind that bread is a foam, and therefore a good insulator. It takes a while to reheat the core to above 92 °C from frozen.
So, reheat direct from frozen?
They can be frozen. Best to reheat and bring the temperature back to greater than 92 °C to undo some of the effects of starch stalling. But definitely freeze, never refrigerate.
Can these be frozen, or will they not thaw well?
It would work, but you should lower the baking temperature and expect a much longer baking time. You should ensure that the core temperature of the loaf reaches 88 °C during the baking step.
I really like the idea of the mini loafs and also the idea of making it lighter. But, because of issues of equipment, Does the recipe stand for bigger molds? Or I wouldn't work?. Thanks and greetings from Costa Rica.
Do you mean as miniature loaves? Yes, that works well.
Could I bake a Pullman loaf in the same way and get a decent result?
- originally posted by Mark Corrigan
Thanks Chris. Baking now :-)Update.. So we baked them. I don't have the rectangular forms so we went with rounded forms. Absolutely great. Enough of a brioche character to be brioche but enough bread like to go nicely with our selection of pates. We can't get kosher salt in the CR so we use good quality sea salt. I went with 13gr and that was perfect. I baked at 177 in our Rational self cooker and when I went to go set it for the final 40min at 116 I found they were already done. Beautiful crumb, really nicely buttery and not too sweet. Thanks guys, this recipe is going in our rotation.
@Scott — Just corrected the recipe to make it clear that we're using fresh yeast and a very high level for a strong yeasty flavor. You can use instant yeast, but should only use 1/3 the amount called for in our recipe.
Hi guys,I'm assuming from the amount this is fresh yeast. As you are going for a really yeasty result do you think active dry would do ok or it just wouldn't be the same? And while I'm here..just want to thank you for all your work on chef steps and MC. You have made me a much better chef and inspired me and my team to master MC. All the best from the Czech Republic!
there is an extra 50g of each for the egg wash later in the videoso the first step requires 27 and 360 then another 50g of each for the egg wash prior to baking
I wanna ask you some question...First milk and egg of movie's ingredient are 27g and 360g. But this recipe is different... milk is 77g and egg is 410g...I'm chaos... Plz I want to your answer.
Yes, this is an unusual recipe in that it has a very high level of yeast. Grant was looking to get a fast-ferment going and a strong, yeast-like flavor.
mini brioche is a great idea!isn't that a bit too much yeast? i use 3g of fresh yeast for 100g of flour or 1.5g organic active dried yeast for brioche dough.
- originally posted by lostinsydney
Temperature probe into the center of the loaf. I like to go in from the top, the center, that way only one slice has a hole in it.
Ok, so call me a complete dunce, but how do you measure the internal temperature of a loaf of baking bread without piercing the thing to death? (I never have been much of a baker...)
We're want something a little lighter, and more towards bread than cake.
Are you using less butter because you can get a similar richer result to traditional brioche using better technique, or because you are tying to make something "lighter tasting" then traditional brioche?
If you look at the top, right of the page in the equipment section, you'll find a description of the size and a link to Amazon.
What size are the loaf pans, and where can I buy them?
Thank you so much, I will make my mini brioche
