![]() Should I let the dough rest overnight? It's up to you! Generally, more time means more flavor when it comes to food. To combine warm temperatures, pop the dough into the refrigerator for a few minutes when you feel it start to become greasy. ![]() Like laminated dough, if your climate, kitchen, hands, or tools are particularly warm, it can cause the butter in the dough to separate and seep out. It'll still bake off well enough, but do it right, and your dough will look satisfyingly smooth, glossy, and plump. If you add the butter in too fast, it will not "emulsify" into the dough and result The butter addition process should take no less than 10 minutes. How should I add the butter? Slowly and with great patience. Stay nearby the mixer! You might have to hold it in place as it dances across your countertop with vigorous agitation. If your dough struggles to pull away from the sides of the mixer, chances are you need to increase the mixer's speed. The surface of the dough should look shiny and smooth, and well-hydrated. To perform the test, take a small piece of dough and slowly stretch it out in opposite directions: if the dough becomes thin enough to appear semi-transparent (like a pane of glass in a dirty window) before it tears, you're there! You'll have an extra desirable chew in the bread once your dough gets to this stage. How do I know when the gluten has developed properly? The windowpane test is a reliable way to check for glutenĭevelopment. If your eggs run larger, use only 5 eggs to avoid an overly wet batter! Stickiness is a hallmark of enriched dough, so trust in the process and have the patience to let the gluten develop fully before adding in the butter. This recipe uses large eggs measuring about 54 grams each. This dough seems very wet and sticky! It is a very moist dough! Enriched with lots of eggs and butter for that insanely delicate crumb and fatty goodness, the dough will be quite sticky initially. If you're without a stand mixer, but you absolutely must have fresh brioche, try working with a half batch to yield 1 loaf. Because of the extensive amount of mixing that's required to develop the gluten properly and the slow, gradual addition of butter, doing this by hand will result in a very long, very arduous process. If the dough is flat with no bubbles, start again with a fresh packet of yeast.Ĭan I make this dough by hand? Technically, yes, but the stand mixer will genuinely make your life 100x easier for this recipe. To avoid starting your dough with dead yeast, pay special attention to the sponge to ensure it produces air pockets before proceeding. #Bread recipe alltr full#Yeast has to be alive to be effective, but you may get a packet full of dead yeast every now and then. What kind of yeast should I use? Active dry or instant yeast will both work in this case because we're blooming the yeast in the sponge portion of the dough, the type of dry yeast you use has no impact on the final product. ![]() ![]() AP flour has 11-12% protein, bread flour has 12-13% protein, and white whole wheat flour has 13-14% protein. Flour with a higher protein content will form more gluten, resulting in a chewier brioche loaf. The critical thing to remember is that the texture of the brioche will change depending on the kind of flour you use. What kind of flour should I use? We went with AP flour for this brioche recipe, but you can use bread flour or substitute half of the flour for white whole wheat flour. The added fat changes the dough's behavior at each stage and yields a tender bite and a soft crust. Unlike simple lean doughs (think French bread or pita bread) that only need flour, yeast, water, and salt, enriched dough also has sugar, butter or oil, eggs, and milk or cream. This recipe produces two loaves, each containing a whole stick of butter-so you can imagine how rich each fluffy bite will be.īrioche is a yeasted dough that falls firmly into the enriched dough camp. If you love butter, you'll live for this brioche bread. ![]()
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