Dining and Cooking
Bread

My first brioche !

So happy to get that stringy crumb on my first try !! This is so good it’s insane. Topped with salted butter caramel … heaven !

RECIPE
Brioche flour : 500 gr
Salt : 9 gr
Sugar : 70 gr
Dry yeast : 7,5 gr (or 15 gr fresh)
Eggs (beaten) : 150 gr
Whole milk : 150 gr
Butter (soft) : 150 gr (I used 165 gr, you can go up to 300 gr if you want)

PROCESS
In a standmixer : pour the cold milk, eggs, flour, salt, sugar, yeast. Knead until it passes windowpane test, approx 20 minutes (very important, a very strong gluten network is the key to get a stringy crumb !). Then, gradually add the soft butter diced into cubes, while kneading. Add another 15-20 minutes of kneading until the dough is smooth and elastic.

Put the dough in a oiled container for 30 minutes at room temperature. Make a fold, turn the dough inside out and tuck the edges underneath. Place in the fridge (4°C / 39,2°F) for at least 10 hours or more.

Perform the shaping according to this video (too long to explain) :
https://youtu.be/HeAx9arUfcQ?si=PlgZ3E073uDHCuZQ

Let it proof for 1-2 hours in a warm place. Brush with your favorite egg wash mix, and bake at 150° for 25-35 minutes.

ENJOY !

by Good-Ad-5320

15 Comments

  2. jumena3

    That looks perfect!!! It must’ve been delicious!

  4. justpurrrrfect

    Can you share which pan you used? Or recommend one? I want to try this!! 🙌

  8. TheLadyPatricia

    A veritable work of art…absolutely magnificent! 😍👍👍😋🫶

  11. AwkwardLikeAnna

    Thank you for sharing the pictures and the recipe!!!! This is going to the top of my baking list.

  13. GimmieGnomes

    These are absolutely beautiful. Thanks for sharing so many pictures, nice to see the process. 😊

  15. Good-Ad-5320

    Note : in France we have a « special » flour for brioche making, called « farine T45 de gruau », which contains 12% protein. It’s a refined white flour, but with a higher protein content. If you want to make this brioche, I suggest you find a flour that has a similar protein content.

    Also, this recipe makes 3 braids that can fit a 27x27x5 cm pan (this is ideal). My pan was bigger, so I made 2 longer braids and another round brioche that I forgot to upload. Hope this is clear enough ^^

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