24/10/2023
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SPONGY BRIOCHE BREAD
Ingredients:
500g flour
160g butter
100g white sugar
50ml whole milk
18g fresh yeast
8g fine salt
4 medium eggs
Preparation
Brioche dough:
1. In a small bowl, pour the warm milk with the yeast and mix until completely diluted. we booked
2. In a large bowl we sift the flour, salt and sugar, the eggs.
3. Add the dissolved yeast and eggs to the dry ingredients, knead the mixture by hand or by machine until everything is integrated.
4. Add the butter, knead again until the dough becomes flexible, and until a fine, shiny and elastic mixture is obtained.
5. We must knead for around 20 minutes.
6. Reserve the dough in a previously greased bowl, cover with a clean cloth or plastic wrap and let it rest in a warm place for 30-45 minutes.
Brioche Bread:
1. We put the dough on a counter and divide it into pieces of about 50 grams, place them in a greased mold or on a tray, and let it ferment again for another 30 minutes.
2. We paint the breads with lightly beaten egg with salt and let it ferment again in a warm place for another 120 minutes.
Brioche bread baking:
1. We preheat the oven to 180°C.
2. We put our tray in the oven and let it bake for about 25 minutes.
3. We let it cool on a grate.
Happy baking and enjoy!
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Tips For Getting The Best Results:
When baking bread, there are a few important "don'ts" to keep in mind to ensure successful results.
Here are three don'ts when baking bread:
1️⃣ Don't over-knead the dough:
Kneading is an essential step in bread baking as it develops gluten and helps create a desirable texture.
However, over-kneading the dough can lead to a dense and tough loaf.
It's important to knead the dough just enough to achieve a smooth and elastic texture, where it springs back when lightly pressed with a finger.
2️⃣ Don't rush the rising process:
Bread dough requires sufficient time to rise and proof properly.
It's crucial not to rush this stage by increasing the temperature or reducing the rising time significantly.
Giving the dough enough time to rise allows the yeast to ferment and release carbon dioxide, which creates air pockets in the bread, resulting in a light and airy texture.
Rushing the rising process can lead to a dense and poorly developed bread.
3️⃣ Don't open the oven door too often:
While it may be tempting to check on your bread during baking, it's important to resist the urge to open the oven door frequently.
Opening the oven door releases heat and disrupts the baking process, causing uneven baking and potential deflation of the loaf.
It's best to rely on the suggested baking time and observe the bread's color and crust development through the oven window or using a oven light, if available, instead of opening the door.
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By avoiding these common mistakes, you'll have a better chance of achieving delicious and well-textured homemade bread.
Happy baking!
