La Gâche

This is where the “Art of Baking” really comes into focus!

What can I say? I didn’t want to do plaits, buttons, and I just couldn’t look at another pan loaf, but I didn’t expect for the first try to be so successful!

I’ve known of the concept for some time but I have never yet seen it made with brioche. For one brioche, two round formed doughs are used, one weighing 200g and the other weighing 50-70g. After a short relaxation phase, the smaller dough is rolled into a thin flat (2-2.5mm). Run a lattice roller over this piece of dough and then lay it on top of the 200g brioche- DONE

To make the lattice stand out even better from the brioche, the brioche dough can be coated with water beforehand and rolled in various seeds. Coarsely ground cornflakes help the brioche to stand out and give the bread a light crunch after baking.

If you don’t have the raffia baskets you can bake the brioche without the form.


1000gfranz Gruau T55 or wheat flour Type 480/700100%
200gBrown sugar20%
250gEggs (5)25%
258gPate Fermentèe25%

Pate Fermentèe

170gWheat flour Type 480/700100%

Mix the wheat flour with water, yeast, and salt for 3-4 minutes slowly until lump-free. Then cover and let it rise at room temperature for 2-3 hours. Then a rise in the refrigerator at 4°C for 12-72 hours follows.


  • Dissolve the yeast in water and mix slowly for 6 minutes with the other ingredients except for the butter.
  • After the slow mixing phase, add the butter and mix on fast speed just long enough until the sough releases from the side of the mixing bowl.
  • Then cover and let the dough rise for 45 minutes.
  • Now weigh out 9x200g and 9x 50-70g dough pieces. Then form these into round dough balls and let them rest for 15-20 minutes.
  • To begin the work up, brush the larger dough pieces with water or egg and cover in crushed cornflakes. These doughs are now set aside.
  • The small pieces of dough are rolled into thin dough flats and then each is run through the lattice roller.
  • This dough lattice is now carefully laid on top of the round dough- tuck the ends of the dough neatly underneath.
  • In the form they are left to proof.
  • Before baking the dough lattice is brushed with egg.
  • Baking is done at 190°C reduced to 180°C / 20-25 minutes.

    TIP: After forming, the brioche can be placed in the refrigerator at 4-8°C for a long cool fermentation. 12-24 hour maturity time in the refrigerator.