How Brioche are Made
Brioche Making Process
Metric Recipe
* Bread Flour: 2,310g
* High Gluten Flour: 690g
* Water: 290g
* Eggs: 1,470g
* Salt: 75g
* Sugar: 360g
* Yeast (Fresh): 150g
* Butter: 1,500g
Standard Recipe
* Bread Flour: 5 lb. 1.6 oz
* High Gluten Flour: 1 lb. 8.3 oz
* Water: 10.24 oz
* Eggs: 3 lb. 3.84 oz
* Salt: 2.66 oz
* Sugar: 12.64 oz
* Yeast (Fresh): 5.28 oz
* Butter: 3 lb. 4.8 oz
Methodology
Add Ingredients
Add both dry and liquid ingredients into mixer.
Mix Ingredients
Mix ingredients until dough is formed. Check to see if the dough is ready by utilizing the window method.
Emulsifying Butter
Emulsify butter into the dough by slowing adding dough into the running mixer. Be careful not to add too much butter at once as this may cause clumping.
Scale & Refrigerate
Scale and shape mixed dough into rounded boules than will be refrigerated overnight.
Divide & Form
Place refrigerated boule onto rounding plate, dusting with flour. Proceed to process with Divider / Rounder and mould into the desired product.
Proofing
Proof your moulded products for two hours or until dough is approximately 50% larger than the originally formed piece.
Egg Wash
Egg wash utilizing a pastry brush or Egg Spraying equipment. Be sure the entire product is evenly coated.
Bake
Bake in a preheated convection oven at 350°F for 12 - 15 minutes.
Cool & Serve
Enjoy your freshly baked Brioche!
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