Sometimes I look at my dashboard and all the interesting articles about the world and what is happening around us, I felt like I am not writing quality content. Then I feel the crippling sense of doom and anxiety inside me and I think, yes, the world need baked goods and I shall continue to write about them.
So I will write about this great brioche I made.
It was Chinese New Year this past weekend. Or Lunar New Year if you wanna be all inclusive, because many other cultures also celebrate LNY. Brioche isn’t exactly new year food, I did actually make some new year food but it isn’t strictly baking so.
I make bread every week for breakfast. Usually only I eat the bread because BKBF prefers to have cereal. I sometimes eat my bread with cheese, or sometimes yoghurt. But most of the time just warmed up slightly and eaten with a cuppa. So I tend to stick to breads that are tried and true, which means a regular sourdough, or fluffy milk buns, or if I have raisins, the benoitons. I have been wanting to make brioche for a while now, I have a couple recipes that seem like they’d work quite well. But I really wanted a Bubbly Bob brioche.
Back to the trusty book I go!
The recipe is really simple to make. I’d recommend using a stand mixer to mix up your ingredients, do a bit of kneading. When it is coming together, finish the kneading by hand.
I do like working with enriched dough by hand as much as possible because it is just SO satisfying to work that mess into a smooth ball.
Recipe from The Larousse Book of Bread
Makes 1kg Loaf, I ended up making two smaller ones.
500g All Purpose Flour
25g Milk Powder
75g Softened Butter
10g Instant Dry Yeast
135g Room Temperature Water
75 Sourdough Starter
1 Egg, lightly beaten
1. If using stand mixer, just throw everything in the mixing bowl and mix with paddle until shaggy mess form. Then switch to dough hook and mix till you feel comfortable handling it. Then hand knead that mess into a beautiful elastic ball.
2. If mixing by hand. Pop everything into a bowl, use a dough scraper and just use your right hand to mix the ingredients up while turning the bowl steadily with your left hand. It takes some elbow grease and it is very messy. But it does work with patience! The book says mix in the butter last, but I find if you rub the butter into the flour in the beginning, it works just as well. But mostly because I dislike kneading butter into an already well kneaded dough.
3. When you are done kneading (this should windowpane), let it rest in a warm area for 1 hour.
4. Dust the work surface, butter the loaf pan if you are not using a non-stick one. You can still butter the non-stick one if you like. I was lazy and didn’t.
5. Divide the dough into 4 equal parts. Fold each piece over on itself and roll them into balls. Then place them into the loaf pan, they should fill by a third without touching sides. Or, if you are like me and can’t seem to get portions right, just eyeball this and do 3 or 4 balls in each pan, whichever give you that 1/3 fill.
6. Brush with the lightly beaten egg and proof for 1 hour 30 minutes. Keep a close eye on your dough and make sure it doesn’t rise too much if your house is warm. Remember it will also grow quite a bit in the oven.
7. Heat oven to 180°c/350°f. Put something under the rack that you are going to put your bread on. I use a little disposable tart pan.
(I messed up on this one, and hence the very very dark crust on my brioche >.> in my defence, I was distracted by Eon Altar. I baked this at 220°c for 20 mins, DON’T DO THAT)
8. Pour 1/4 cup of water into your pre-heated vessel for some steam, glaze the Brioche again just before putting it into the oven.
9. Bake for 30 minutes. Take it out and don’t touch the pan because it is HOT! (again, I was distracted) Let it cool enough before taking a nice big slice and EAT IT. It is possible I might now ditch the milk buns and just make this instead.