Classic Brioche

Classic Brioche
Classic Brioche

I’ve been away from the Alpha Bakers for a while and it feels really good to be back! Just in time for one of my favorite Rose recipes – Classic Brioche. What is it about something with a whole stick of butter in it? I really like that this bread isn’t overly sweet like some brioches can be and I absolutely love the texture of it. It kind of is a time consuming process but you can speed it up a bit but the longer you can let the dough sit in the refrigerator, the better the flavor. After looking at some of the other Alpha Bakers Brioche’s, I don’t think mine rose quite as high as some but I’ve made this many times and it always turns out the same size.

Now, on to the process.

Sponge
Sponge

First comes the sponge then a flour blanket is poured on top of the sponge and I left it out at room temperature for about an hour then into the refrigerator overnight.

Flour
Flour
Flour Blanket
Flour Blanket
After One Hour
After One Hour
Blanket after 24 Hours
Blanket after 24 Hours

Now it’s time to make the rest of the dough. A few more eggs and of course butter, very, very soft butter.

Butter!!
Butter!!

When everything is incorporated, into the proof bucket it goes to double in size. No problems with that since it’s around 90℉ outside and the house is a cool 77℉. It only took about 2 hours to double.

Ready to Proof
Ready to Proof
Ready for Refrigerator
Ready for Refrigerator

Now it’s ready to go into the refrigerator for a couple hours to firm up all that butter. After the first hour, I took it out and deflated it a little then stuck it back in the fridge. After the 2 hours, it was time to get business-like and do some folding. This dough is really sticky!

Folded and Back Into Fridge
Folded and Back Into Fridge

After a couple business letter folds, it gets wrapped in PW and I left it in the refrigerator until the next day. Must develop flavor!!

Ready to Shape
Ready to Shape

It kind of looks like a pillow. After it gets formed into a rectangle, it gets rolled and shaped to fit into the loaf pan. Then it needs to rise until it reaches the top of the pan.

Rolling Out
Rolling Out
Into the Pan
Into the Pan
Rising
Rising

Now the fun part. Slashing the top of the bread. I really suck at doing that so I bought one of those fancy French lame things. I read and re-read the instructions for it and figured what the heck, just slash it. Not too bad for the first time I guess.

Need to Work on Slashing
Need to Work on Slashing

Off to the oven to bake for about 35 minutes then the hard part, waiting for it to cool to have a slice.

Cooling
Cooling

This bread is so versatile, french toast, grilled cheese, plain old toast with jelly or just a slice with more butter on it. It’s just so darn good.

Next week the Alpha Bakers will be doing the Red Velvet Rose. A red velvet cake in the shape of a rose or whatever kind of pan I can find.

5 Comments

  1. What a great looking brioche loaf you made! It’s so funny how much simpler it seems this go around after teething on the panettone brioche!

  2. Hi Glori! Welcome back. You chose a good one to return with. Gorgeous crumb on your loaf. What did you make with it?

  3. It looks absolutely perfect! great shape.

  4. Hi Glori: GREAT bread! Your brioche looks perfect!! Don’t you just love this recipe? I am always such a coward about slashing my breads. I made a loaf of Rose’s beer bread (Bread Bible) a few days and slashed it right after shaping! It worked fine, but I know that’s cheating….

  5. Gorgeous crumb!! Did you eat with ice-cream?

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