Brioche

Brioche

By
From
Marque
Makes
4
Photographer
Stuart Scott

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Crack 18 eggs into a pouring jug. Dice 900 grams unsalted butter and allow to soft en at room temperature. Combine 1.5 kilograms plain flour (about 11 to 12 per cent protein content), 45 grams fresh yeast, 6 teaspoons salt and 150 grams caster sugar in a large heavy-duty mixer with a dough hook. Mix on medium speed until combined. Slowly add the eggs, mixing well. Once all the eggs have been combined, begin to add the butter, a couple of cubes at a time, ensuring each addition is combined before adding more. Once all the butter is combined, mix for a further 5 minutes until the mixture is smooth and glossy and has come away from the side of the bowl.
  2. Remove the dough from the mixer and place in a greased stainless steel bowl. Cover with a damp kitchen towel and leave in the refrigerator for 24 hours to prove and mature.
  3. Remove the dough from the refrigerator and divide into 150 gram portions. Roll each portion into a tight ball. Line four 30 × 8 × 8 centimetre loaf tins with baking paper and place five balls of brioche in each. Cover the tins with a damp cloth and leave at room temperature for about 2 to 3 hours to prove until doubled in size.
  4. Mix together 1 egg yolk and 10 grams table salt and gently brush over the tops of the proved loaves. Bake at 190°C in a combi steam oven for 15 minutes, then reduce the temperature to 160°C and bake for a further 10 minutes, or until the loaves are golden on top and sound hollow when tapped. Allow to cool completely before cutting.
Tags:
Marque
Mark
Best
Pei
Modern
restaurant
chef
high
end
fine
dining
challenging
complex
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