The best ever brioche recipe on the internet! - Patisserie Makes Perfect (2024)

FAQs

What is the difference between bakery bread and brioche bread? ›

What makes brioche different to most breads? Brioche is different to most breads because it's made with an enriched dough and tastes a little sweeter. . Because it's an enriched dough, you get that famous brioche texture of soft bread, the classic golden colour and quintessentially rich taste.

Overnight Proof: By letting the dough rise slowly in a cold environment, it not only develops more depth of flavor, but also gives you more flexibility with the timing of baking the loaf. Cold brioche dough is also much easier to work with!

This is due to the high fat content in the dough and the eggs, which pro- vide a combination of proteins (albumin), fat, and emulsifiers (leci- thin) that all delay staling. Although it's wrong to assume that brioche will never stale in the refrigerator, it does take longer for it to stale.

Brioche dough takes 35 minutes to form using a stand mixer because of the amount of fat in the dough from the butter and eggs. This means it requires far longer for the gluten to form through the kneading process than regular bread.

How healthy is brioche? Brioche contains a higher protein content than plain white bread due to the inclusion of eggs, which is beneficial for health. However, due to the higher butter content in brioche, brioche contains more fat and more calories than other kinds of bread.

Bread has a best-by date instead of an expiration date, but it's best to examine it yourself to determine whether it's safe to eat. Throw away bread if it's moldy or has a strange taste or smell.

If the area is too warm, bread will rise too fast and begin cooking before the yeast has finished acting. This will impart a "yeasty" taste to the dough that will be transferred to the finished baked loaf. Using old ingredients (rancid nuts, "old" shortening) will cause yeast breads to taste old or have an "off" taste.

Yeast contamination can occasionally occur in bread after baking which can produce a chemical smell that is similar to acetone. Yeast does not survive the baking process, but bread can become contaminated with "wild" yeast during the cooling, slicing or packaging processes (post processing contamination).

Why should butter be added slowly to brioche dough? Adding the butter into your brioche dough is a fairly lengthy process, and the butter should only be added approx. one tablespoon at a time. This is so the dough maintains the stretchy gluten we've built up, and the butter is absorbed slowly.

A: The dry, crumbly texture of brioche has less to do with recipe than with mixing and handling. Like any other bread, brioche relies on the gluten formed during mixing for structure and texture.

When to add butter to brioche? ›

Once the dough has developed some strength and elasticity, add one piece of the butter and mix at medium speed until it's fully incorporated into the dough, 1 to 2 minutes. Scrape the bowl if necessary, then continue adding the butter one piece at a time, mixing to incorporate fully before adding the next piece.

To make a perfect brioche, it is essential to knead the dough thoroughly: this gives the dough its elasticity. If the kneading is not done correctly and the dough is not kneaded enough or is kneaded too much, this will affect the texture of the brioche.

Using bread flour ensures a high proportion of gluten-inhibiting fats can be incorporated into the dough. A combination of eggs and whole milk achieves an extra-tender and airy crumb. Chilling the ingredients ahead of time helps control fermentation during the long mixing process.

An overproofed dough won't expand much during baking, and neither will an underproofed one. Overproofed doughs collapse due to a weakened gluten structure and excessive gas production, while underproofed doughs do not yet have quite enough carbon dioxide production to expand the dough significantly.

You know that the brioche dough has been kneaded for long enough when: the dough does not stick to the bottom of your stand mixer bowl or bread machine anymore, the dough can be held on to your hand without sticking to them, and you can extend the dough to the point it becomes see-through (it's called the windowpane ...

Substitutes Based on Texture

Challah bread offers a comparable consistency, with its braided shape contributing an artisanal touch. Japanese Shokupan, or milk bread, is another fluffy bread with a bouncy texture, though less rich than brioche.

Brioche is made from an enriched dough that uses eggs, sugar, and butter. These additional ingredients make the bread taste dense, soft, and sweet. The crumb (the pattern of holes in a slice of bread) is also much tighter (lots of small holes) in brioche than in a baguette (large, irregular holes).

Brioche is a yeasted bread enriched with butter, eggs, milk, and a little sugar to create a soft crumbly texture. The butter ratio is very high—often half to three-quarters butter to flour—and the bread is usually kneaded three times, as opposed to twice as in ordinary bread making.

Brioche is one of the costliest bakery products because of its high proportion of butter and eggs.