How to make brioches like at the baker?

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How to make brioches like at the baker?


What a treat to spread a little homemade jam or spread on a slice of Nanterre brioche. Same nature, this spinning crumb is a pure treat with a cup of tea, coffee or hot chocolate. But to enjoy yourself, you still need to know all the tips and tricks to make a brioche like your baker’s.

Kneading: neither too much nor too little



Kneading: neither too much nor too little


© Supplied per 750 grams
Kneading: neither too much nor too little


Kneading is important, it is what gives elasticity to the dough and allows it to capture carbon dioxide. But if you knead too much, your dough may become compact and rubbery. Observe the kneading steps well: first at slow speed for a few minutes to amalgamate the dough and make it sticky; the second (about fifteen minutes, until the sheet hits the sides of the bowl) for the lightness and suppleness of the dough, after adding butter. The dough is ready when it looks smooth and peels off easily from the edges.

The little tip: opt for a flat whisk (a sheet) rather than a hook to knead your dough in the robot. It will only be more stringent.

Full of gluten or nothing



Full of gluten or nothing


© Supplied per 750 grams
Full of gluten or nothing


Gluten is the essential element of a brioche. This is what makes the dough more elastic and retains the carbon dioxide in the yeast so that the dough swells. Oatmeal flour is certainly more difficult to find than T45, but it is also richer in gluten, which will make it possible to obtain a well-leavened brioche.

A word of advice: if your flour has been lying around in the cupboard for several months, forget about it. In order for the brioche dough to develop properly, give preference to freshly purchased flour.

Butter and butter money



Butter and butter money


© Supplied per 750 grams
Butter and butter money

Here is the secret of a pure butter brioche: there is no milk! On the other hand, we don’t mind the quantity of butter… you need at least half the weight of the flour in butter. But not just any: you need extra fine quality butter (from a pasteurized cream but not frozen) or raw butter (made from unpasteurized cream), at least 82% fat. Gourmets will be delighted, because the more butter, the better.

Full throttle



Full throttle


© Supplied per 750 grams
Full throttle

Just because you add more yeast than the indicated amount does not mean that your brioche will be more puffy. You may simply make the dough taste bad. One cube of baker’s yeast (20 g) is sufficient for one kilo of flour. You can also use dry baker’s yeast. In this case, divide the amount of fresh yeast in your recipe by 3.

Good things come to those who wait for



Good things come to those who wait for


© Supplied per 750 grams
Good things come to those who wait for

Never has the popular adage been truer. For our brioche to be soft and stringy at will, no less than 3 shoots are needed, sometimes at room temperature to give the yeast time to take effect, sometimes in the fridge overnight, then the last after shaping .

The little trick: to know if the growth is finished, lightly press on the dough. If it suddenly returns to its original shape, let it rise again. If it slowly regains its shape, the shoot is over: the brioche is ready to be put in the oven!

Brown the pill … twice



Brown the pill ... twice


© Supplied per 750 grams
Brown the pill … twice

We can tell that the beautiful days are back. It’s not just us who dream of sunbathing: the brioche is browned (with a mixture of egg, water and a pinch of salt) twice. The first time before letting it rise (this prevents a crust from forming) and a second time just before baking (at 160 ° C).

With all these tips, we have all the cards in our hands to make a brioche like at the baker’s. It only remains to follow this homemade brioche video recipe explained step by step. For gourmets, we accompany it with chocolate-hazelnut spread, pistachio spread or from salt butter caramel cream.

Source : mercotte.fr

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