The Fundamental Techniques of Classic Bread Baking's Pain Brioche

Name: The Fundamental Techniques of Classic Bread Baking's Pain Brioche
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 3
Cuisine: Global
Ingredients: 662 grams 1 pound 71/3 ounce bread flour; 1 large egg for eggwash; 212 grams 7 1/2 ounces unsalted butter; 26 grams 1 ounce fresh yeast

This recipe serves 3. One portion of this dish contains about 39g of protein, 68g of fat, and From preparation to the plate, this recipe takes roughly 5 hours. A mixture of pound 71/3 ounce bread flour, ounce yeast, 1/3 ounces cool milk, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a vegetarian diet.

Instructions

Prepare the mise en place, taking care that the water and the milk are about 75 degrees.

Ingredients you will need

Water

Milk

Place the butter on a clean, flat work surface and, using a rolling pin, lightly pound on it to soften.

Ingredients you will need

Butter

Equipment you will use

Rolling Pin

Combine the bread flour, water, milk, eggs, and yeast in the bowl of a standing electric mixer fitted with the hook.

Ingredients you will need

Bread Flour

Water

Yeast

Egg

Milk

Equipment you will use

Hand Mixer

Bowl

Mix on low speed for about 5 minutes, or until the dough is starting to become shaggy (mixed but not smooth in texture) and there is some gluten development.

Ingredients you will need

Dough

Add the sugar and salt, increase the mixer speed to medium, and continue mixing for about 5 minutes, or until the dough begins to come together into a mass.

Ingredients you will need

Dough

Sugar

Salt

Equipment you will use

Blender

With the mixer on low, add the butter, a little at a time, and mix for about 5 minutes, or until the dough has come together and pulls away from the bowl.

Ingredients you will need

Butter

Dough

Equipment you will use

Blender

Bowl

Lightly oil a large bowl or container.

Ingredients you will need

Cooking Oil

Equipment you will use

Bowl

Scrape the dough into the prepared bowl. Cover the bowl with plastic film and set aside to ferment for 45 minutes.

Ingredients you will need

Dough

Equipment you will use

Bowl

Uncover the bowl and fold the dough. Again, cover with plastic film and set aside to ferment for 45 minutes.

Ingredients you will need

Dough

Equipment you will use

Bowl

Lightly flour the work surface.

Ingredients you will need

All Purpose Flour

Uncover the dough and divide it into three 450 gram / 16-ounce rounds on the floured surface. Cover with plastic film and bench rest for 15 minutes.

Ingredients you will need

Dough

Lightly butter three 9-inch loaf pans.

Ingredients you will need

Butter

Equipment you will use

Loaf Pan

To make the egg wash, combine the egg with 14 grams / 1 tablespoon water in a small bowl, whisking it to blend.

Ingredients you will need

Water

Egg

Equipment you will use

Whisk

Bowl

Uncover the dough and, if necessary, lightly flour the work surface. Gently press on the dough to degas and carefully shape each round into a batard.

Ingredients you will need

Dough

All Purpose Flour

Place one batard, seam side down, in each prepared pan. Using a pastry brush, lightly coat the top of each loaf with the egg wash. (Do not discard the remaining egg wash.) Cover the loaves with plastic film and proof for 2 hours.

Ingredients you will need

Egg

Equipment you will use

Pastry Brush

Frying Pan

About a half hour before you are ready to bake, preheat the oven to 350 degrees.

Equipment you will use

Oven

Uncover the dough and again, using a pastry brush, lightly coat the top of each loaf with the remaining egg wash. (If desired, the pans can be set on sheet pans for baking, but this is not necessary.)

Ingredients you will need

Dough

Egg

Equipment you will use

Pastry Brush

Transfer the loaves to the preheated oven. Bale for 35 minutes or until the crust is golden brown and shiny and the sides are firm to the touch.

Ingredients you will need

Crust