Brioche.
Recipe from Chad Robertson’s, Tartine Bread.
Rich, buttery, sweet & savoury, almost cake-like bread.
This dough can also be used to create a variety of other items such as beignets, donuts, burger buns and cinnamon rolls.
Ingredients:
poolish:
100g all-purpose flour.
100g filtered water.
3g active dry yeast.
levain:
110g all-purpose flour.
110g filtered water.
40g active sourdough starter.
dough:
500g white bread flour, unbleached.
120g whole milk.
225g butter, room temperature.
250g eggs.
6g active dry yeast.
80g sugar.
12g salt.
egg wash:
1 egg yolk.
1 tbsp milk.
Equipment:
stand mixer.
large mixing bowl.
9x5” baking pan.
brush
Yield:
3 loaves.
Execution:
levain & poolish.
Combine your levain and poolish ingredients in separate containers, and let sit in the fridge overnight.
2. kneading.
In the bowl of a stand mixer, combine flour, sugar, yeast & salt, mix until thoroughly combined.
Mix the leavain, poolish, eggs and milk, then add to the dry ingredients. Knead on low speed until the ingredients have combined and the flour is hydrated.
Increase the speed to medium and knead for 15 minutes, scraping down the sides of the bowl occasionally.
While mixing add the butter one knob at a time.
The dough should be very smooth and silky.
3. bulk fermentation, stretch & fold.
Cover the dough with a towel and let rest for 30 minutes.
Perform a stretch & fold, cover and repeat after 30 minutes.
Cover your dough with plastic wrap and place into the refrigerator for 12-14 hours.
While the dough is in the bowl, with wet hands, gently grab an edge of the dough and pull up as far as the dough will allow you to without ripping, then fold overtop the opposite side of where you first grabbed. Perform this 4 times around the perimeter of the dough. (12, 3, 6, 9’ oclock).
4. shaping.
Place onto a work surface, split into two equal pieces, and form both into a ball.
Flip the ball over, starting from the left edge, stretch the dough outwards, then fold it into the center. Repeat with the opposite side. Then stretch the bottom side into the middle, and repeat with the top. Grab the bottom edge of the dough and begin rolling the entire loaf tightly, like a cigar, into itself, with the floured side facing upwards now, pull the edges underneath the dough to create a tight outer skin.
5. baking.
Preheat your oven to 450°F.
After the dough has been shaped, place into a greased baking pan and let proof in a warm environment uncovered for 20 minutes.
Whisk together the egg wash ingredients, brush the top of each loaf before placing in the oven for 35-40 minutes, or until dark brown.
Remove from the baking tray and let cool on a wire rack for 1 hour before slicing.
Serve & enjoy.
6. storage.
Store at room temperature for 3 days, covered.
Freeze for upto 3 months, wrapped in cling film.