Naw, just kidding. This is my final "stick-of-butter brioche" formula, thought I'd share the final version with you all. I'm very happy with it. If anyone gives it a try, I'd love to hear about it. Happy baking!
Bloom yeast in:
290g Water
35g Honey
37g Dry Milk
6.4g Active Dry Yeast
3 whole farm eggs subtracted from water weight (edit: crack and weigh eggs first, then subtract that from 290g and use the difference as your water weight.)
Add:
480g Bread Flour
11.5g Salt
Mix until it begins to come together, then gradually add in chunks:
114g (stick) Soft Unsalted Butter
Mix until shiny and smooth.
Rise, punch, rise, divide, shape, final proof, egg wash.
Bake at 350F for 35-40 minutes
by TopChef1337
18 Comments
Ok, but i agree with your post title?
(I have given up entirely on sourdough. Mediocre results with an unsustainable amount of effort for me.)
I haven’t gotten around to trying normal breads but I’ve made brioche enough that it’s become an easy comfort bake for me when I don’t want to put too much effort in, and it’s so good for breakfasts or French toast when it goes stale or soaking up juices from dinner etc
I don’t know about overrated but I do not like it. Does not taste as bread should taste in my opinion. But, I also eat sunbeam.
Oh I agree. I love sourdough but the rest of the family love the enriched breads. In fact my wife just ordered some groceries and for the first time in 30 years we are getting some full cream milk specifically for my nasty baking habit.
I am super extremely making this like. Maybe tomorrow.
Careful they’re a hero 😩
Edit: im trying this in the next few days so I hope to update you
Looks amazing and I love brioche.
I despise sourdough… 🤢 Your bread looks amazing!!!
Do eggs get weighed in shell or out?
Omg this looks incredible. May I suggest shaping these into buns “col tuppo” which is the Sicilian style – basically you take enough to make a roll, separate ~10% and make a ball, then insert the ball into the top of the roll.
Then eat with lemon ice “granita” for breakfast.
Guess I know what my weekend bread experiment is gonna be
Congrats, you just made something that should be in magazines
This looks so damn good! Nice job
What size pan do you use?
Umm how do you not eat that in one sitting?
I mean this as the highest praise, the shininess reminds me of those buns they have at Golden Corral
Could you explain the eggs extracted from water weight please? I’m a newbie and can’t figure out what that means but the bread looks incredible.
Approximately how long did each of the rises and final proof take?