The variety in different brioche doughs is largely determined by the ingredients such as butter, eggs and sugar. In order to guarantee the perfect production of brioche dough, additional knowledge and skills are required. This applies in particular to the dough processing, the leavening process, the work up and baking of the brioche.
Most of the time, milk is used as the bulk liquid to make brioche dough. To prevent the pre-dough from becoming too acidic, the milk is replaced with water.
The amount of yeast depends on the leavening process of the dough.
Granulated sugar is usually used for sweet yeast doughs. The more sugar that is added based on the amount of flour, the sooner the sugar has to be dissolved in the bulk liquid. The structure of the dough becomes smoother as the sugar dissolves and the surface has a dry structure
The egg yolk’s lecithin content changes the gluten into a stretchable and elastic dough structure. With the addition of whole eggs, the egg white improves the water-binding capacity, but at the same time reduces the shelf-life of the resulting bread.
The consistency of the butter is very important for the dough production. The butter should be at 8°C so that it can be optimally worked into the dough.
Butter temperature 8°C:
- Optimal bonding of the dough mass and butter since the dough and butter are at the same.
- Dry dough surface
Butter temperature 20-25°C:
- Greasy dough structure – thus a longer dough development time
- Because of the longer kneading time the risk of over-kneading rises
For a 843g of brioche dough/ 2 pieces of Brioche
- 90g Wheat flour Type 700
- 22g Semolina (fine) or durum wheat
- 125g Water
- 0,7g Yeast
DT: 24°C reduced to 4°C (refrigerator) Hydration(TA): 200 Maturity time: 14-18 hours
- 225g Mature pre-dough
- 360g Wheat flour Type 700
- 37g Brown sugar / granulated sugar
- 9g Sea salt
- 90g Butter (10°C)
- 50g Whole egg (1)
- 60g Egg yolk (3)
- 22g Topfen/Quark
- 10g Yeast
- + some orange zest
- 1/2 Vanilla bean
All ingredients are firstly mixed for 7 minutes on a slow speed and then further kneaded for 4-5 minutes on fast. After this the dough is covered and left to rise in the kneading bowl for 20 minutes.
After the preceding dough rise, divide the dough into equal-sized pieces and shape into round dough balls (these relax for a further 20 minutes).
Now the doughs are plaited as desired. Once formed the brioche crescents proof at 4°C in the refrigerator for 12-18 hours (covered with plastic). For those that want to bake the brioche fresh, it needs a proof of about 60-80 minutes!
Before baking the brioche is brushed 2x with egg (nicer coloration on the surface) and decorate however you like.
The brioche is baked at 190°C reduced to 180°C for 35-40 minutes.