This classic brioche is airy and tender, with a deeply rich and buttery flavor thanks to a hands-off cold fermentation.
Using bread flour ensures a high proportion of gluten-inhibiting fats can be incorporated into the dough.Chilling the ingredients ahead of time helps control fermentation during the long mixing process.
To boot, brioche has a much lower sugar content than the average modern cake, which makes it an incredibly versatile cake-like bread for both savory and sweet applications. It lends itself equally well to sandwiches and burgers as it does to being soaked with syrups, speckled with chocolate chips, or swirled with jam.In the world of breads, there are two basic categories: lean and enriched.
It’s possible to make brioche with all-purpose flour by reducing the hydration slightly, since lower protein flour can absorb less water . But possible doesn't mean. The seemingly minor protein difference between all-purpose flour and bread flour is enough to make a big difference in the quality of your brioche even after accounting for the necessary shift in hydration.
Although I’m sharing the most widely-accepted way to make brioche, there are plenty of other ways to force the butter into the dough. For starters, it is possible to ‘hyper mix’ brioche, a technique which involves throwing all the ingredients in the bowl and hammering the dough for up to 40 minutes in a mechanical mixer. I don’t recommend this due to the risk of overheating and damaging the dough
This recipe employs the traditional mixing method, but I incorporate a few tactics to improve the process and final product.Temperature plays an important role in the success of brioche. When you mix the dough, you must balance gluten development with fermentation. These two processes are at odds with one another: Fat inhibits gluten development so a fat-containing dough needs to be worked more.
After mixing, the dough should be around 77°F . If the dough is less than 77°F , I rely on a short ferment at room temperature to allow the yeast to establish before moving the dough into the refrigerator to cold proof.
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