I started making this brioche a couple of days ago.
Here is the process, based on Artisan Bread in Five Minutes a Day.
Here are the ingredients. Normally, I would use honey from one of the vendors at the farmers' market, but I had run out.
The flour is added to a mixture containing lukewarm water, salt, yeast, eggs, honey, and melted butter. Yes, I measure the flour by volume, and this is only because this recipe does not need to be precise. The water content can always be adjusted to obtain the right consistency, which is supposed to be fairly loose. Otherwise I always use a scale for baking recipes.
I use my handheld mixer to make sure that all the flour is incorporated. The mixture does not have to be perfect, and this should take less than a minute (no kneading, just mixing!).
I finish by mixing the edges with a rubber spatula.
Here is what it looks like, before the first rise.
I use the proofing function on my oven. For dense batters, the setting is 125F.
Here is what it looks like after the first rise, which takes about an hour.
At that point, it went in the fridge until the next day.Corrected typo
Edited by FrogPrincesse, 08 July 2011 - 08:56 AM.