Go to the Recipe: Easy, Breezy, Beautiful Brioche (Plus Two Ways to Upgrade)
would it be possible to insert a paper that sticks to the brioche loaf allowing you to then put skewers through it and invert it upside down much the same way a panettone is made?
Typically brioche is not as feather light as the Panettone and this method is not necessary. Brioche does look mighty fine in the round paper molds and adding pearl sugar to the top is a level up. Cramique (brioche with raisins) and Craquelin (with pearl sugar in the dough) are great upgrades.
Did I roll it too tightly? Or proofed not long enough? Used the recipe without modifications in a single 1000 g Pullman loaf tin without a lid.
Looks like an under-mixing issue. The dough needs to be silky smooth after mixing in the butter.
Thanks! It was actually quite smooth. Here are two more pictures: after overnight proofing and rolling, and after proofing at 25ºC for 5 hours (took longer to get to the edges of the tin than in the recipe).
At that low temp at 5 hours for proofing it should have filled the pan more. My conclusion would be under proofed and you may have had dead yeast? Or yeast that lost its oomph which can happen from old yeast, especially in enriched products.
Even a 3 layer tropezienne 😋
Fun!
I found that my proofing and baking times were much shorter than listed in the recipe, but I kept a close eye on everything and still got fantastic results. Next time I'm going to try the "rich as f**k" version! Great job, Chefsteps team!
So many gorgeous bread shots. Love it! And I love the visual troubleshooting guide.
The troubleshooting pictures are very handy! thank you
if it came out looking like a Swiss roll, then what was my issue?
On the inside? Flour on the inside will make it look like a swirl. Do you have a photo?
I thought I had dusted any extra flour off. I guess ill just be more diligent next time.
Somehow the roll up did not adhere and usually flour is the culprit or the dough dried out before rolling up. To combat this you can spray with water before rolling up. Even if you dust off the flour and you had used too much when rolling out it will dry the dough surface. Looks like it also underbaked because of this.
si se usa levadura fresca el porcentaje panadero cambiaria ?
Si. Debe aumentar el peso de la levadura para tener en cuenta el agua adicional presente en la levadura fresca. Si desea usar levadura fresca en la fórmula anterior, use 48 gramos.
Anyone tried mixing brioche dough by hand? Wondering if I should even bother. Don't get me wrong, not worried about the elbow grease, but more about the time and adequacy of the mix.
MC Bread does a no knead style brioche where they blend in melted butter to the eggs, mix dough by hand, bulk ferment with many folds over 18-22 hours.
This looks fabulous. Do you deliver? Two loaves please.
Para la masa, Puedo usar una stand mixer? Es que hare muchos panes broche entonces creo que la stand mixer podrÃa ayudarme...
Soy de un lugar que en primavera y verano tenemos un poco mas del 50% de humedad y el calor llega hasta los 35 C.... Algun top para el tiempo de fermentación antes de meter al horno?
Tengo otra duda... El pan broche ya terminado y listo para consumir, se deshace y se vuelve un poco imposible de comer.... que es lo que debo hacer o no hacer para que el pan no se deshaga al momento de consumirlo?
Matthew, would this recipe work with King Arthur All-Purpose? Thanks so much for your guidance.
Hello slim, KA AP flour has 11.7% protein and will give enough structure. Not the greatest for rich doughs with lots of fat but will work.
Check out Bruno Albouze's youtube cooking channel. He makes enriched doughs by hand quite a bit.
I used the rich version this time and worked in a couple experiments.
I used powdered whole milk (Hoosier Hill Farms) for that ingredient instead of buying regular whole milk for that minimal amount.
I also subbed in Egg Yolk Powder from Modernist Pantry for the additional yolks required. I kept all weights the same with those two substitutions.
I found NO ill effects using these substitutions. Crumb came out really nice as well as crust. I used that left over dough to make a roll too.
Happy with the original recipe which I have done a number of times and now with the updated rich version. I just need to focus more n keeping that darn seam side down to avoid those splits!
I think it would IF you add some wheat gluten to it. Check on this site as they have a conversion chart to add the correct amount of vital wheat gluten to your AP.
I've used their conversion technique with excellent results.
Otherwise I would expect mush less gluten development and a texture change with AP flour. It wouldn't totally ruin things though.
Another run with the standard version. Used GM Unbleached Bread Flour and a mix of milk that I had on hand. Did a single loaf, the recipe splits well for that. Excellent.
Why does my bread look like this? it breaks when cutting with a bread knife. activate the yeast with warm milk, will that? can you help me? thank you very much!
First pass with this recipe. It’s OK. Feel like the cook time may have been too long on these loaves. Came out a little drier than expected. Next time I will definitely use a different flour. For this recipe, I used King Arthur bread, flour. And I added truffle butter into the mix. Which tasted very good in the dough would do that again 1000%
Gave this a whirl, adding 25g of extra sugar and 15g anise extract. I did not pinch the seam enough, and didn't proof long enough in hindsight, but am happy with the results.
