Made this brioche today and really liked how it turned out. The dough spent about 16 hours in the fridge before the final proof at room temperature and baking. It’s a pretty rich dough too a bit over 30% butter relative to the flour.
I always find brioche interesting because the dough feels almost impossible at first with all that butter, but after the rest it becomes much easier to handle. The cold rest seemed to help a lot with flavor and structure as well.
Pretty happy with the result (first time baking brioche in a loaf pan).
I also took a short video of the crumb.
by kompir_neptune
11 Comments
I made brioche bread once and i was blown away how well it turned out.
https://www.reddit.com/r/BreadMachines/comments/1qmxuly/brioche_bread_as_recommended_earlier_in_this_sub/
That looks awesome! Can you please share your recipe?
Nice they look so perfect to me
Looks so yellow. Impressive. What recipe did you use?
Yummers
If you put a saucisson à cuire pistaché in the middle before the final proof you will have the perfect Lyon specialty “Saucisson Brioché”, well done! (Serve with Sauce Beaujolaise).
wow. looks yum
Looks good to me
Pfft this looks really tasty, that yellow is a ringing advertisement of 30% butter 🤤
This would pair well for chicken sandwich, do you mind sharing the recipe pls?
So lovely!
Looks so pretty! Nice! That top is so smooth!