BRIOCHE DOUGH
Ingredients for Brioche dough
- 500 g flour
- 12 g salt
- 60 g sugar
- 18 g fresh baker’s yeast
- 300 g whole eggs
- 200 g mild tempered butter
- 100 g tempered salted butter
- 25 g milk
- Equipment used :
- Kitchenaid K45 robot
- Stainless steel sieve
- “Taoste” kitchen towel with pink strip
- Food stretch film
- Brod & Taylor Growing Chamber
Brief history of the recipe
The birth of this light, leavened dough that swells slowly in the heat of the stove dates back to the Middle Ages. At the time, each Vendée family made its strike – a tightly crumbed brioche – served on holidays. It was not until the 19th century that bakers changed the recipe by braiding it. From then on, it acquired world fame and inspired kouglof, brioche with candied fruit, Parisian brioche… As for its name, mystery. Does it come from the inhabitants of Saint-Brieuc – the briochins? Or the derivative of the verb brier, an old form of grinding in Norman? What does it matter, once in the mouth, we no longer ask ourselves these kinds of questions…
Technical stages for Brioche dough:
1 – To make this brioche dough recipe, start by preparing all the ingredients
2 – In a bowl, dissolve the baker’s yeast in the warm milk.
3 – In the mixer bowl, pour the flour previously passed through a sieve. Add the fine salt and powdered sugar.
4 – Mix these elements on the hook.
5 – When the yeast is well dissolved in lukewarm milk …
6 – … Add it to the previous mixture. Care should be taken never to put baker’s yeast in direct contact with salt and sugar. The enzymes would be killed quickly and the yeast would lose its leavening power.
7 – Add the whole eggs (temperate)…
8 – … Then knead gently…
9 – … Until all the flour is amalgamated.
10 – Increase the speed of the mixer and knead for ten minutes to give body to the dough. It must detach from the walls of the tank.
11 – Finally incorporate the tempered butter cut into pieces…
12 – … And knead until the dough comes off the sides of the pan. At this point, the dough is around 22 to 23 ° C.
13 – Cover with a cloth and let rise at room temperature until the dough has doubled in size.
14 – Break the dough with your hand.
15 – Cover its surface with foil and store it in the refrigerator overnight.
16 – The next day: Despite being cold, the dough will grow again. At that time, break it again. Your dough is then ready, it only remains to shape it, make it grow again in a warm place like a growth chamber, and bake it in a fan oven preheated to 180 ° C, for 25 30 minutes.
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