Go to the Recipe: Brioche Burger Bun: Version 2
Could you post a pic of what it looks like when the fat separates. I think these development recipes are great, lets me see how other think when something goes wrong
Unfortunately this is the only photo I captured during the proofing process. It doesn't really do the best job of capturing the problems with the dough. However, you can see in the photo that the dough is very shiny/greasy looking. This is being caused from the fat splitting out.
How about some poolish or/and leaven ?I like the recipe dev process.Did you bake them ? If so did it get really crispy ? I am trying to bake something similar to this guy. It is not as rich as brioche , It is called Acma (Tukish Pastry). Unfortunately all recipes I find use cups and stuff.Not baker percentages or grams. So it is really hard to be precise. I am following your process and applying to Acma. But I am at v6 still no dice.
You're using Softened butter? Warm milk? Egg yolks?
Cold everything.
- originally posted by Grant Lee Crilly
This is great to hear. It would be really helpful if you posted you recipe and development as we do. I would love to see the way you work through you process and that way the community can provide input or at least get some insight as well. Once you post the first draft the follow ups are easy with the hep of the fork button. Though posting this, I am hoping to get a glimpse go something totally foreign to me that someone would be working on in another region.
Hi All,Here's our recipe for brioche. Here in the Czech Republic we can't really buy cake flour so I do a substitution with corn starch. They also don't label protein content of their flour so it's a very trial and error process, but this one works for us.Sponge30gr active dry yeast240ml luke warm milk85gr honey285gr Bread Flour 00Dough115gr granulated sugar20gr salt8 eggs960gr Bread Flour 00 (plus some for dusting work surface)40gr corn starch 500gr cold butter cut into small cubesMethod1. Dissolve yeast in the warm milk, then add honey and first bit of bread flour and mix on low speed. cover and let rise to double in volume2. Add sugar, salt and eggs to the sponge. Sift together starch and bread flour. Add to the sponge and gradually add the butter.3. Knead on medium until you have a nice shiny dough that doesn't stick the the sides.4. Cover the dough. 1st rise5. Refrigerate overnight.6. Remove from refrigerator, punch down the dough and shape however you like.7. Brush with egg wash and bake at 205C for 12min (until internal temp reaches 85C)Our buns are 90gr and this cooking time works for us. The crumb is light and buttery but not as soft as a sweeter style brioche which is good for the burger bun because we toast it and it has to stand up to the juice and sauce of a good messy burger.
