June 1st, 2014

Brioche

Brioche (3)

Since some weeks I have some niece little brioche forms sitting in my cupboard which are only waiting for being filled with a new recipe. This long weekend was the perfect time to try the idea of baking Brioche with sweet starter. This strong, not tangy sourdough adds a niece complexity to the dough while the big amounts of egg and butter yield a soft and fluffy crumb.

But this big amount of butter makes it necessary to use a kitchen machine for kneading. When the butter is added, the dough loose all of its strength and becomes soft and smeary. So soft and smeary that I had my doubts if I could knead it to good consistency. But during  intensive kneading with the kitchen machine the dough gains back its strength and after 15 min the gluten network was fully developed. But it is worth to find the patience to knead for such a long time because this will result in a fluffy crumb which can be torn into long fibres.

The only thing I will change the next time is that I would form the upper ball for the Brioche à tête a little bit smaller so that the head is easier to recognize.

Brioche

yields 12 BriocheBrioche (2)

Sweet Starter

  • 150g sweet Starter
  • 150g flour Type 550
  • 55g Egg (1 Egg Size M)
  • 20g Water

Dough

  • Sweet Starter
  • 275g flour Type 550
  • 200g Egg (3-4 eggs size M)
  • 5g Salt
  • 15g fresh yeast
  • 200g cold Butter
  • 50g sugar

Glazing

  • 1 Egg, beaten
  • a Pinch Salt

Mix all ingredients for the Sweet starter and let it rise for 3 hours at 30°C.

Knead all ingredients except sugar and butter for 5 min at slow speed. The knead 8 min at fast speed. Now add sugar and butter (cut into small pieces) all at once and knead until full gluten development (about 15 min) at fast speed.

Proof for two hours, then chill the dough for another 2 hours in the fridge.

Brioche

Divide the dough into 90g pieces and preshape them into balls. Let them rest for 10 min, then roll them into a elongated shape. With the edge of the hand press down to form a big ball connected with a small dough strand with a small ball. Press the small ball into the big one and place it in the brioche form.

Proof for 90 min.

Now glaze with beaten egg and bake at 200°C for 25 min.

I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.

7 Responses t_on Brioche

  1. Alex March 23rd, 2018

    Hi Stefanie,
    Wat müsste ick denn machn, wenn ick die Hefe janz wech lassn wolln würde und nur den süßn Starta nutzen möchte (aktiv issa schon), damit der Teig aufjeht. Kann auch jerne bisschen länga jehn.

    Liebe Grüße
    Alex (sorry, bin heute ein wenig albern drauf)
    😁

    Reply
    1. Stefanie March 23rd, 2018

      @Alex: Das klappt besonders gut, wenn man den Teig mehrstufig führt, ähnlich wie beim Pandoro hier Wahrscheinlich wird auch die Stückgare relativ lang sein (rechne mal mit etwa 6-8 Stunden), da die ganze Butter im Teig der “wilden” Hefe im Starter schon zu schaffen macht.

      Reply
  2. Edgar November 30th, 2017

    ??? Süßer Starter wird aus Süsser Starter gemacht? was ist das???

    Süßer Starter

    150g süßer Starter
    150g Mehl Type 550
    55g Ei (1 Ei Größe M)
    20g Wasser

    Reply
    1. Stefanie November 30th, 2017

      @Edgar: Das ist eine Art nicht sauerer Sauerteig, der vor der Verwendung gefüttert werden muss. Klick doch bitte auf den Link im Rezept bei “Süßer Starter” (ist im Rezept oben blau unterstrichen, alternativ jetzt auch hier), dann kommst du zur Erklärung und einem Rezept zur Herstellung 🙂

      Reply
  3. Chorus June 3rd, 2014

    Diesen hübschen Brioche möchte ich am Wochenende in Angriff nehmen. Allerdings habe ich nur eine große Briocheform. Hinsichtlich der Backzeiten? Was muss ich beachten? ( Mir läuft der Sabber im Mund zusammen)

    Reply

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