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Brioche

Bread

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37 replies to this topic

#1 foodie3

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Posted 01 July 2004 - 02:13 PM

i have seen several ways described for the second rise in the refrigerator. what is the "proper technique", should the dough be allowed to rise and double overnight, or should it be flattened during the first hours of refrigeration untill the yeast activity stops?

#2 jgarner53

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Posted 01 July 2004 - 06:41 PM

When I do an overnight rise (though I've never done it with brioche), I just cover the dough well with plastic wrap and let it go, punching it down in the morning. The cold will slow the yeast growth, but not kill it off. You might want to cut back some on the yeast in the recipe, too.
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#3 Wendy DeBord

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Posted 01 July 2004 - 08:16 PM

I've done rises overnight in the cooler with unshaped dough and already shaped. Both work out fine.

Typically you let dough rise the first time, then punch it down, shape and let rise, then bake. So which step you are at in the process determines what you do next. You can let it rise at room temp., punch down, retard and shape the next day.........or shape and retard overnight. You can do both your rises in the cooler too.

#4 KarenS

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Posted 01 July 2004 - 11:59 PM

I make my dough and then put it in the walk-in over night, weighted with a plate and a #10 can. I pull the dough out and let it proof/ shape it, proof, bake.

#5 artisanbaker

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Posted 06 July 2004 - 10:13 PM

i think the action you are speaking of actually serves more to distribute and insure even cooling of the dough so that the "heart" doesn't continue to ferment past it's ripe stage

#6 KarenS

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Posted 07 July 2004 - 07:16 PM

Yes, and your texture will be fine and even.

#7 foodie3

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Posted 08 July 2004 - 03:36 PM

oh, so the purpose of a long chill is to produce a fine, even texture?

#8 melmck

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Posted 20 April 2005 - 09:35 AM

So we have been on a quest for the best white cake, chocolate cake, coconut cake etc. I think we should all keep going with the Best Of in all categories! Doughs, fillings, etc. Now we all have our personal style, taste and opinion, but doing the comparison thing is the best way to narrow it down. I personally want to improve on my Brioche (I want it tender!!) and also Puff Pastry. I've got Danish and Criossant nailed, they are turning out stupendously with amazing layers, loft, flavor, buttery crispness. Even a pate sucre thread would be good, I have 2 that I use for different applications. But if one of you has a better recipe, I am all over it. Whaddaya think?
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#9 ellencho

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Posted 20 April 2005 - 11:20 AM

I made King Arthur's Flour brioche recipe. The bread has a nice crust, and is really tender on the inside, definitely breadier than cakier. And it's really rich too, I don't think I could eat more than one thin slice at a time.
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#10 Woods

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Posted 21 April 2005 - 01:20 PM

So we have been on a quest for the best white cake, chocolate cake, coconut cake etc. I think we should all keep going with the Best Of in all categories! Doughs, fillings, etc. Now we all have our personal style, taste and opinion, but doing the comparison thing is the best way to narrow it down. I personally want to improve on my Brioche (I want it tender!!) and also Puff Pastry. I've got Danish and Criossant nailed, they are turning out stupendously with amazing layers, loft, flavor, buttery crispness. Even a pate sucre  thread would be good, I have 2 that I use for different applications. But if one of you has a better recipe, I am all over it. Whaddaya think?

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Do you like light, airy brioche or denser and cake like? I prefer the latter and usually make the recipe I learned in school at home. I do agree, I would like to explore brioche and would be a happy participant!

Woods

#11 duckduck

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Posted 21 April 2005 - 01:49 PM

I'm really surprised that you want to improve it, Mel. :unsure: I thought the little sugared one with creme fraiche I had at your place was amazing. It was very tender and airy but not overly so. Sweet but not overly sweet. Perfectly balanced. I love the texture of it. Honestly. I was very, very happy with it. I was considering working on mine and asking people here for their best recipes after eating yours. No bullshit.
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#12 melmck

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Posted 21 April 2005 - 06:33 PM

well that's good to hear...I suppose I am trying to aim higher, once I had some at Brasserie Jo (it was a burger, ground in house, with BLeu D'Auvergne and mustard aioli.) that I went back the next day and ordered it again! the burger on brioche was outstanding. and it was soft, even the crust, lightly yeasty and almost had the texture of a back-East egg bun.
Melissa McKinney
Chef/Owner Criollo Bakery
mel@criollobakery.com

#13 CaliPoutine

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Posted 21 April 2005 - 07:52 PM

I just picked up an old fine cooking magazine at a tag sale. There is a feature article re: brioche from an award winning bakery in California. I can PM you if you want it.

#14 Wendy DeBord

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Posted 22 April 2005 - 05:52 AM

I just picked up an old fine cooking magazine at a tag sale.  There is a feature article re: brioche from an award winning bakery in California.  I can PM you if you want it.

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Calipoutine, sending photo copies of copyrighted materials is illegal and you should never do that or offer to do so. BUT if what you meant was you'd write it up for us, please do so on thread and share it with everyone. We all are interested.

#15 Betts

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Posted 22 April 2005 - 11:32 AM

Shirley Corriher 's book Cookwise has a a great discussion of the differences in brioche- yeasty vs cakey and she got her techniques for each from Roland Messnier. Her recipe has an astounding quantity of butter and after gaining 5# trying to get it right I've decided to just buy the brioches. However they are never as good as hers.

My favorite is a light yeasty style with raisins and a bit of candied orange. Perfect with a latte or tea.

#16 andiesenji

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Posted 22 April 2005 - 04:56 PM

I just added my original recipe:
"Marzipan filled brioche bread pudding"
to RecipeGullet.

The brioche recipe is one that I have used and tweaked for many years, it is light and yeasty but also quite rich.
This recipe includes a marzipan filling but for plain brioche you need only omit the instructions for adding the filling.
This recipe works well for individual brioche buns, a standard brioche or even a "monkey-bread" type which is even richer having dipped the small pieces into melted butter before packing into the mold or pan.
"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett
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#17 duckduck

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Posted 07 May 2005 - 02:32 PM

Okay so I made the brioche recipe in Gordon Ramsey's Just Desserts book and was reminded once again that I can't bake bread at home. My oven is just way too uneven. I checked it half way through and it was already burnt on top. (Yes, we've had a repair man out and I have an oven thermometer.) Anyway... before I even got the dough made, I questioned the recipe. It seemed like very little flour. I was right and should have listened to my common sense. The recipe only calls for 2 cups of flour where other recipes like Sherry Yard's calls for 3 and a 1/2 cups of flour for six eggs I believe it was (i'm at work, no recipe handy) and a cup of butter. At the point where I should have been shaping into balls or loaves, I was pouring it into the pans. I tasted the middle and it was a little closer to a heavy souffle than bread. So be forwarned. Gordon's recipe appartently has a typo or something. :angry:
Pamela Wilkinson
www.portlandfood.org
Life is a rush into the unknown. You can duck down and hope nothing hits you, or you can stand tall, show it your teeth and say "Dish it up, Baby, and don't skimp on the jalapeños."

#18 ALTAF

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Posted 15 May 2005 - 02:04 AM

Hi,

Can you pm it to me too.

thanks

#19 oli

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Posted 16 December 2009 - 05:09 PM

Has anybody done the dough recipe from Julia Child's book in the bread machine?
I have done it as the recipe in the book suggests, but I was curious since I have a bread machine, that I used only once, would it come out just the same?

#20 nextguy

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Posted 17 December 2009 - 11:33 AM

I've never tried it but I imagine the butter just melting out.

#21 Almondmeal

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Posted 10 October 2012 - 04:48 AM

How long can a brioche dough keep in the fridge before shaping and proving again? Or does brioche dough have to be made, risen, shape and proved within a 24 hour cycle?

#22 ElsieD

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Posted 10 October 2012 - 06:25 AM

I just made some last weekend. I made the dough on Saturday, baked some of it on Sunday and the rest on Monday. It was fine both days.

#23 Panaderia Canadiense

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Posted 10 October 2012 - 07:01 AM

I'd say 2 days maximum, before you start to see off-flavours from fermentation.
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#24 HungryC

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Posted 10 October 2012 - 08:07 AM

Depends on the amount of yeast in the dough....a lower-yeasted dough will last a bit longer in the fridge.

#25 Panaderia Canadiense

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Posted 10 October 2012 - 09:17 AM

It will also depend on how long you hold it at room temperature before you refrigerate it (and this ties into the amount of yeast in the dough - the longer you leave it, the more the yeast will develop and the more flour it will autolise.)
Elizabeth Campbell, baking 10,000 feet up at 1° South latitude.
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#26 Almondmeal

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Posted 10 October 2012 - 01:37 PM

Will it make the dough last longer if I freeze them, then defrost on the day I need to shape them? Or is that going to ruin the whole dough like killing the yeast ?

#27 Almondmeal

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Posted 10 October 2012 - 01:38 PM

It will also depend on how long you hold it at room temperature before you refrigerate it (and this ties into the amount of yeast in the dough - the longer you leave it, the more the yeast will develop and the more flour it will autolise.)



What does autolise mean?

Edited by Almondmeal, 10 October 2012 - 01:38 PM.


#28 HungryC

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Posted 10 October 2012 - 02:35 PM

Autolyse: it's a baking term referring to the mixing of flour & water, then a resting period before the kneading takes place, or a "hydrated rest". If you're a student of pastry and bread, it should definitely be part of your vocabulary. See a brief description for the layperson: http://www.slashfood...fined-autolyse/ You should also seek out the work of Raymond Calvel, the French baking expert par excellence, who coined the term.

#29 HungryC

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Posted 10 October 2012 - 02:44 PM

Will it make the dough last longer if I freeze them, then defrost on the day I need to shape them? Or is that going to ruin the whole dough like killing the yeast ?

Freezing does not kill yeast. You can freeze brioche after the initial rise, but before shaping. Punch it down, divide into appropriate portions (and preshape, if you're planning to make rounds, tetes, or small shapes), then freeze in an airtight container/baggie (spray w/oil to facilitate removal). Defrost at room temp for a couple of hours, shape, then rise as usual.

A few resources: Peter Reinhart's Bread Baker's Apprentice has three brioche variations & good beginner's info about brioche on pp 123-130. And Zoe Francois' Artisan Bread in 5 Minutes a Day has a recipe for a brioche dough that keeps for up to 5 days (plus some freezing instructions).

Other things to consider: beware the butter in the brioche absorbing "off" flavors from other items stored in the fridge. Be sure it is well-wrapped & airtight, and don't stick it next to the chopped onions, LOL.

#30 keychris

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Posted 10 October 2012 - 05:30 PM

If you're not already, you should definitely be keeping your instant dry yeast in the freezer for longer life span!

(slightly off topic, sorry!)





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