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Dave the Cook

Modernist Bread: Sablée Brioche

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We have one last recipe from the folks at The Cooking Lab: their Sablée Brioche, which calls for cold, rather than softened, butter; adds the eggs near the end; and employs a food processor rather than a stand mixer. Although the contest is over, we hope you'll try this one out, too.

 

Sablee Brioche for eGullet (002)_Page_1.jpg Sablee Brioche for eGullet (002)_Page_2.jpgSablee Brioche for eGullet (002)_Page_3.jpgSablee Brioche for eGullet (002)_Page_4.jpg

 

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While I have been reading along on this topic, i confess to not being the least bit interested in the science of bread making and therefore will not be buying MB.  (If, however, a MB@H version comes out, I'll be all over it.)  That said, I do enjoy making bread and I like eating it even more.  And so, I am going to attempt this recipe.  I have a couple of questions:

 

Is Fleischmann's Quick-Rise Instant Yeast okay to use?

Can I use milk which has a fat content of 1% rather than whole milk?

And, what size is the recommended pan?

 

Thank you.

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10 minutes ago, ElsieD said:

Is Fleischmann's Quick-Rise Instant Yeast okay to use?

Yes, but since it's not osmotolerant, increase the amount by 1.33, to 6.25g.

 

10 minutes ago, ElsieD said:

Can I use milk which has a fat content of 1% rather than whole milk?

You will still wind up with bread, if that's what you're asking :) . But it will have a bit less fat than is called for, which does affect the structure of the bread.

 

10 minutes ago, ElsieD said:

And, what size is the recommended pan?

They have a long table of pan sizes on 4•212, but for the 670g that this recipe produces they recommend a 25cm x 10cm x 7.5cm (10" x 4" x 3") pan.

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Does anyone know if the brioche in the photo above is brushed with an egg glaze?  Seems very shiny on top. Recipe doesn't mention it but many brioche recipes call for brushing with egg wash after final proof.

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8 hours ago, Niko said:

Does anyone know if the brioche in the photo above is brushed with an egg glaze?  Seems very shiny on top. Recipe doesn't mention it but many brioche recipes call for brushing with egg wash after final proof.

 Certainly the master brioche recipe calls for an egg wash and I suspect it is assumed here.  The egg wash they suggest is one egg and one yolk mixed with a stick blender.  I hope this helps. 

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@Anna N Thanks for posting this.  I plan to try this as soon as I am physically able.  Chris Hennes was kind enough to answer my initial questions.  Maybe your or someone else can check to see if there is a pan size i can use other than the recommended 10" x 4" x 3" as I don't have one of those.  I do have the smaller Pullman and other various sized loaf pans.  BTW, at what ungodly hour do you get up?

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Not really sure what to advise you on pan sizes but it looks as if an “8 1/2 x 4 1/2 x 2 1/2” would work. 

 Sleep is not really my forte. xD

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5 hours ago, Anna N said:

 Certainly the master brioche recipe calls for an egg wash and I suspect it is assumed here.  The egg wash they suggest is one egg and one yolk mixed with a stick blender.  I hope this helps. 

Thanks @Anna N,  I figured. Will post results asap.  @ElsieD, Planing to use popover tins or muffin tins for mine.

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